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. Every ingredient needed for the meal is available in local grocery stores. Those who intend to purchase pre-made masa should not cook until the next day since they might require refrigeration. One can quickly get raw masa in a store that deals 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.
Cook the beef. Beef briskets are the best types of meat that one should use. They are tender and usually melts when put on the mouth. Cut the meat in large chunks and put them in a cooking bowl. Throw some spices, onions and cover it with water. Leave it to boil until it simmers and becomes tender. Leave the broth to cool off and strain it. Later on, cut the chops into smaller grains against their grains.
Prepare the masa. Consider preparing the masa as the beef cooks. The process starts by melting lard and mixing it with salt, baking soda and some broth from the meat. Mix the masa using your hands if you believe to be a professional. Otherwise, kitchen aids are the best equipment to use since they can take quite lesser time as compared with hand mixing.
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.
Prepare the beef filling. Start by adding Sautee, chile and the lard in a bowl for three minutes. Add meat and little broth and cook for around ten minutes. Cook the mixture until it dries off. Leaving it in a watery form does not guarantee a tasty filling.
Put the tamales together and cook them. Use a spoon to cover the thin coating of masa to the widest part of the husk. Then, spoon meat the filling down at the middle of the masa. Fold the sides of the husk and firmly fold the empty section of the suck leaving a top opening. While cooking, fill a tamale steamer or large soup pot it water which is enough to cover the bottom of each tamale. Put an aluminium foil at the bottom of the bowl and stuck the tamales upright with the folded ends facing down. Cover the tamales with corn husk, cover the pot and cook for two hours.
Consider your shopping. Every ingredient needed for the meal is available in local grocery stores. Those who intend to purchase pre-made masa should not cook until the next day since they might require refrigeration. One can quickly get raw masa in a store that deals 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.
Cook the beef. Beef briskets are the best types of meat that one should use. They are tender and usually melts when put on the mouth. Cut the meat in large chunks and put them in a cooking bowl. Throw some spices, onions and cover it with water. Leave it to boil until it simmers and becomes tender. Leave the broth to cool off and strain it. Later on, cut the chops into smaller grains against their grains.
Prepare the masa. Consider preparing the masa as the beef cooks. The process starts by melting lard and mixing it with salt, baking soda and some broth from the meat. Mix the masa using your hands if you believe to be a professional. Otherwise, kitchen aids are the best equipment to use since they can take quite lesser time as compared with hand mixing.
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.
Prepare the beef filling. Start by adding Sautee, chile and the lard in a bowl for three minutes. Add meat and little broth and cook for around ten minutes. Cook the mixture until it dries off. Leaving it in a watery form does not guarantee a tasty filling.
Put the tamales together and cook them. Use a spoon to cover the thin coating of masa to the widest part of the husk. Then, spoon meat the filling down at the middle of the masa. Fold the sides of the husk and firmly fold the empty section of the suck leaving a top opening. While cooking, fill a tamale steamer or large soup pot it water which is enough to cover the bottom of each tamale. Put an aluminium foil at the bottom of the bowl and stuck the tamales upright with the folded ends facing down. Cover the tamales with corn husk, cover the pot and cook for two hours.
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