Head on over to @northgatemarket for all you Tamalada needs!

They have all the authentic ingredients you need for your tamales, already made tamales and even tamal making/cooking classes!

Below you will find my Abuela’s recipe for Tamales De Res!

Enjoy.

Tamales De Res

Makes for about 50-55 tamales

9 lbs of masa for tamales

1 tsp of baking powder

1 tsp of baking soda

1 large package of corn husk

7 lbs of beef shoulder blade , Espaldilla

4 garlic cloves

1 large onion

2 bay leaves

4 tomates

5 Guajillo Chiles

5 California Chiles

3 tbsp apple cider vinegar

¼ tsp oregano

½ tsp cumin

1 large can of Jalapenos

*Soak the corn husks in warm water before starting.

Beef Preparation

1. Cut the beef into small pieces
2. In a large pot add 10 c of water, beef, ½ an onion, 3 garlic cloves, 2 bay leaves and salt.
3. Remove and deseed the chiles.
4. In another large pot add water, tomatoes and chiles.  Cook until soft.
5. Once the tomatoes and chiles are soft, blend them with 1 garlic clove, vinegar, oregano and salt.
6. Set aside 1 cup of the chile mix.
7. Once the beef is soft and tender, add 1 tbsp of lard or cooking oil to a large pan.  Once the lard is hot, add the beef and give it a little fry.
8. Once the beef has browned a little, add chiles sauce, ½ cumin,½ c of beef broth.  Let it simmer for about 10 minutes.  Check for salt.

Masa preparation

(You can mix all the ingredients the old fashion way or use a mixer.)

1. Mix the masa, 1 tsp of baking powder, 1 tsp of baking soda, 1 c of the chile sauce, and 1 c of beef broth.

Assembling tamales

1. Spread about 2 tbsp of masa to the soft side of the corn husk leaving the half of the husk without masa.
2. Add about 1 tbsp of beef to the middle of the masa spread.
3. Add 1 slice of jalapenos chile.
4. Fold one side of the husk over the other.  Then fold the section without the masa towards the center.  
5. Repeat until ingredients are done.
6. Fill a steamer pot with enough water to the designated area.
7. Heat the water to a soft boil.
8. Add the tamales one by one with the opening facing up.
9. Add corn husks over the tamales and cover well with the lid.
10. Cook for about 1 hour to 1 hour and 15 minutes.