The tamales have been a popular meal in Texas. This does not mean that it is only for the Texans. One can prepare it and enjoy with family especially during Thanksgiving or over Christmas. There are quite a few steps that one should take note to prepare the meal successfully. Below are guidelines for preparing beef tamales to consider.
Consider your shopping. You must have every ingredient to be successful in your preparation. There are pre-made masa that one can rely on if there is no means to prepare raw masa. Pre-made masa requires one to refrigerate it for quite a while to make it ready for cooking. You can get fresh masa from stores specified with baking products.
Soak the corn husks. Corn husks require time to have them tender enough for preparation. You can soak the husks overnight, and it will be ready enough for the preparation. Ensure that the water supposed to fill the shells cover it completely to make it tender enough.
Prepare your meat. Look for beef briskets since it is quite tender compared with meat from other parts. Cut the meat into large chunks and put them in a cooking bowl. You should then add onion, spice, and water until it covers the meat. Ensure that the meat boils to simmer and become tender. Leave it to cool off and strain the broth and keep it in a separate bowl. Chop the grains into smaller pieces. Cut the beef against the grains to make it suitable enough for filling.
Make the masa. You have to prepare the masa while the meat is cooking because it requires quite some time. Start by melting the lard and mix it with baking soda, salt and some broth acquired from the meat. You can mix the masa using the hand, but kitchen aids are the best option. It should take about ten minutes to complete the mixing process.
Make the Chile Paste. Boil the chiles with cinnamon seeds and leave them to cool until they split open. When the chiles are soft, they are mushy. Grind the chiles into a paste using a food processor or a blender. It is recommendable to use dried ancho chiles since they bring the signature flavor of authentic tamale.
Create the beef filling. Add chile, Sautee and the lard for about three minutes. Then, add the meat and some broth and cook it for ten minutes. Ensure that the liquid cooks down to avoid leaving it in a watery form.
Prepare the tamales and cook. Cover a thin coating of the masa on the corn husks. Spoon the meat filling and put it in the middle of the masa. Then, fold the shucks on both ends. Wrap one edge of the tamales and leave the other open. In the cooking process, put some husks along the pot and put an aluminium foil or cloth to hold them down to the center. Put some water to about an inch depth of the rolls. Then, place the rolls into the pot with the open end at the top. Cover them with additional shucks and the pot lid. Leave the meal to cook for two hours to ensure that it is ready for consumption.
Consider your shopping. You must have every ingredient to be successful in your preparation. There are pre-made masa that one can rely on if there is no means to prepare raw masa. Pre-made masa requires one to refrigerate it for quite a while to make it ready for cooking. You can get fresh masa from stores specified with baking products.
Soak the corn husks. Corn husks require time to have them tender enough for preparation. You can soak the husks overnight, and it will be ready enough for the preparation. Ensure that the water supposed to fill the shells cover it completely to make it tender enough.
Prepare your meat. Look for beef briskets since it is quite tender compared with meat from other parts. Cut the meat into large chunks and put them in a cooking bowl. You should then add onion, spice, and water until it covers the meat. Ensure that the meat boils to simmer and become tender. Leave it to cool off and strain the broth and keep it in a separate bowl. Chop the grains into smaller pieces. Cut the beef against the grains to make it suitable enough for filling.
Make the masa. You have to prepare the masa while the meat is cooking because it requires quite some time. Start by melting the lard and mix it with baking soda, salt and some broth acquired from the meat. You can mix the masa using the hand, but kitchen aids are the best option. It should take about ten minutes to complete the mixing process.
Make the Chile Paste. Boil the chiles with cinnamon seeds and leave them to cool until they split open. When the chiles are soft, they are mushy. Grind the chiles into a paste using a food processor or a blender. It is recommendable to use dried ancho chiles since they bring the signature flavor of authentic tamale.
Create the beef filling. Add chile, Sautee and the lard for about three minutes. Then, add the meat and some broth and cook it for ten minutes. Ensure that the liquid cooks down to avoid leaving it in a watery form.
Prepare the tamales and cook. Cover a thin coating of the masa on the corn husks. Spoon the meat filling and put it in the middle of the masa. Then, fold the shucks on both ends. Wrap one edge of the tamales and leave the other open. In the cooking process, put some husks along the pot and put an aluminium foil or cloth to hold them down to the center. Put some water to about an inch depth of the rolls. Then, place the rolls into the pot with the open end at the top. Cover them with additional shucks and the pot lid. Leave the meal to cook for two hours to ensure that it is ready for consumption.
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