Calories in a Homemade Beef Tamale

Beef tamales (Tamales de Picadillo) can be a perfect alternative if y'all want to try something other than pork or chicken tamales. This time, nosotros will be making a delicious recipe for tamales with ground beef, called "Tamales de Picadillo".

Jump to:

What is a Tamal?
Types of Tamales
Footing Beef Tamales in Mexico
How to Make Beef Tamales
Serving Beef Tamales
Tips for Making Beef Tamales:
FAQ:
📖 Recipe
💬 Comments

What is a Tamal?

A Tamal is a dish made by wrapping corn masa (dough) in a corn husk and and then steaming information technology. Tamales tin exist savory or sweet, manifestly or with a filling, and besides using cornhusks, they can also exist wrapped in banana leaves or other cooking leaves (like Swiss chard, for example).

Types of Tamales

Tamales can exist found in many sizes and varieties, not only in United mexican states but also in other countries throughout Central and South America. In United mexican states, we have tamales made using grainy dough, strained dough, and regular dough, all made with corn masa harina. The fillings range from chicken, pork, fish, shrimp, vegetables, beans, cheese, or a combination of ingredients.

Footing Beef Tamales in Mexico

Ground Beefiness Tamales are fabricated in different regions of the country. The "Picadillo" (basis beef stew) used to make these beef tamales tin vary depending on the region and the cook. Information technology generally includes basis beef and potatoes, but can also include ingredients like carrots, tomatoes, onions, and even olives and raisins. It can also exist made with a dried pepper salsa, which is common in the Huasteca region of the country (this region includes parts of Veracruz, Tamaulipas, Hidalgo, and other states).

Ground Beef filling for tamales — Ingredients for tamales filling. Ground beefiness, potatoes, carrots and dried peppers.

How to Make Beefiness Tamales

Ingredients:

For the filling:

3 Ancho peppers, seeds and veins removed.
3 Guajillo peppers, seeds and veins removed
2 tbsp. vegetable oil
1 lb. Ground Beef (85/15 grass-fed beef has a good flavor)
Salt to gustatory modality
¼ tsp. ground pepper
¼ of a medium-size white onion, chopped
2 small garlic cloves, minced
1 cup potatoes, diced (nearly one medium-size murphy)
i cup carrots, diced

For the dough (masa):

9 oz. lard (253 grams, or 1¼ loving cup)
3½ cups masa harina for tortillas (13.7 oz, or 390 grams)
3 cups of craven broth
twenty Corn husks, plus 10 extra for lining the pot

Instructions:

For the filling:

Identify the clean peppers in a medium size saucepan along with 3 cups of water. Turn the estrus to medium loftier. Once the water comes to a boil, plough the heat off and let the peppers soak in that water for fifteen minutes. This will allow the peppers to soften. In case they still don't wait soft after the 15 minutes, leave them in for some other 5 minutes.
While the peppers are soaking, season the ground beef with salt and pepper and mix well. Heat the vegetable oil in a big skillet at medium-loftier rut. In one case the oil is hot, add the meat and fry it at medium oestrus. Melt the meat for about 5 minutes, then stir in the chopped onion and minced garlic. Continue cooking for 1 more than minute.

Add the diced carrots to the skillet and cook for 4 minutes. Later on that time, stir in the potatoes and keep cooking for about 8 more minutes.
At this time, remove the peppers from the soaking water and place them in your blender with ½ cup of the soaking water or clean water. Process the peppers and water until yous have a smooth sauce.
Using a strainer, pour the sauce into the skillet. The strainer volition grab the leftover bits and pieces from the pepper skins. Stir and cheque the sauce for seasoning, and add salt if needed. Proceed cooking for about 5 more minutes, until the vegetables are cooked. Make certain you practice not overcook the vegetables, since they will keep cooking when you steam the tamales. Make sure that the potatoes even so take some shape to them, otherwise they will disintegrate when you lot cook the tamales.

For the cornhusks:

Accept the husks out from their package, separate them, and remove any corn silk that they might have on them. Inspect the husks and discard any that are damaged or have holes in them.
Place the husks in a warm bathroom of hot or warm water to soak for xxx minutes. You can practise this in a large pot, a large bowl, or in your kitchen sink. This step volition help to soften the husks so that they are pliable when you're assembling the tamales.

For the dough:

In a big bowl, beat the lard until it changes to a lighter color. You can do this pace with your mixer or by hand.
Slowly add the corn masa harina, and then add together the craven broth. Mix well, taste, and flavor with salt. Crush until all the ingredients are well combined and the dough is low-cal and spongy.

Assembling the tamales:

Remove the husks from their warm h2o, then shake them dry or dry them with a kitchen towel. Y'all desire to remove any excess water they might accept.
Place one cornhusk on your work surface, with the wide cease facing towards you. Spread nearly two-iii tablespoons of dough in the center, just closer to the bottom of the cornhusk. Utilize a spoon or plastic spatula to spread the dough out evenly.
Top with two tablespoons of the basis beef filling in the center of the dough. Fold i side of the husk towards the heart, and then fold the other side towards the heart, likewise. Finally, fold the narrow end towards the center. Repeat this procedure with remaining husks, dough, and filling.

Cooking the tamales:

Place the tamales on a tray while y'all're finishing up with the balance of the assembly process.
To get your pot prepare for steaming, add 3 cups of hot water into the pot and place the steamer rack inside.
Identify a layer of cornhusks on the steamer rack, so identify the tamales on meridian of that in a continuing position. Next, cover the tamales with another layer of the cornhusks and a dish towel. Finally, identify the lid on the pot.
Steam the tamales over medium heat for virtually 60 minutes, or until the corn husk easily separates from the dough (yous'll have to pull a tamale out of the pot to test this). During the steaming time, check the steamer to see if information technology needs more water (be careful when removing the hat). When the tamales are done, wait for x minutes and then that the dough can firm upwards. Serve the tamales while still hot.

Serving Beef Tamales

When can y'all Serve Beef Tamales?

If you lot're wondering if you tin swallow tamales for breakfast, then the answer is yep! In Mexico, we dearest tamales for breakfast, lunch, or dinner. Tamales are a classic Mexican food that tin be enjoyed at whatsoever time of twenty-four hour period. Having said that, they are more commonly eaten for lunch or dinner.

What tin can you serve with Tamales?

This might be hard to believe for some, just in many regions of Mexico, we really serve tamales with a side of refried beans, made with either blackness beans or Pinto beans. They are a perfect side dish to serve with tamales. In many cases, though, tamales can be found served past themselves, accompanied only by a cherry or green salsa to top them with.

Tips for Making Beef Tamales:

When buying dried peppers, make sure that they're not too dry out to the point that they interruption hands. As well, bank check to see that they are clean and gratuitous of small bugs.

You lot tin can also make these tamales using shredded beef instead of ground beef. Use beef flank or beef skirt, and cook them like the recipe in this link, and add the sauce every bit instructed in this recipe.

If you don't have a tamal steamer pot, yous don't demand to buy i. Yous can improvise with what you already have on paw. Y'all can use crumpled aluminum foil to separate the tamales from the lesser of the pot, mimicking a steamer rack.

FAQ:

Can you freeze Tamales?

Yep, you tin can freeze tamales. They concluding up to 3 months in the freezer.

How do you reheat tamales?

There are several methods for reheating tamales. The easiest mode is to utilise the microwave. Depending on the size of the tamales, it volition have about 1-2 minutes per tamal to reheat them in your microwave.

You tin also steam the tamales in the same way that you cook them, using a pot with a steamer rack. It will take y'all about 30 minutes to reheat a dozen frozen tamales this manner.

Some other other way you can reheat tamales is by placing an already-defrosted tamal on a hot griddle, with the cornhusk on. Plow it to make sure that both sides become warmed up. This will take about 10 minutes, or less if the tamal was at room temperature.

Tin you freeze raw tamales and cook them later?

Absolutely! When you're ready to melt them, just identify the frozen tamales (no need to defrost them) in a pot with a steamer rack, and cook them for nearly ane hour and 30 minutes.

More Tamales Recipes:

Black Beans Tamales, Pork in Ruby Sauce Tamales, Chicken in Green Sauce Tamales & Sweetness Tamales.

📖 Recipe

Beef Tamales recipe

Beef Tamales

Beefiness tamales (Tamales de Picadillo) can be a perfect alternative if you lot want to try something other than pork or chicken tamales. This time, we will be making a delicious recipe for tamales with ground beef, called "Tamales de Picadillo".

Prep Fourth dimension 1 d 45 mins

Melt Time i hr

Full Time 1 60 minutes 45 mins

Course Beef

Cuisine Mexican

Servings xx Tamales

Calories 259 kcal

For the filling:

▢ 3 Ancho peppers seeds and veins removed.
▢ iii Guajillo peppers seeds and veins removed
▢ ii tbsp. vegetable oil
▢ i lb. Ground Beef 85/15 grass-fed beef has a good flavor
▢ Salt to taste
▢ ¼ tsp. ground pepper
▢ ¼ of a medium-size white onion chopped
▢ 2 small garlic cloves minced
▢ 1 cup potatoes diced (virtually one medium-size potato)
▢ 1 cup carrots diced