If you are a Texan, then you are familiar with tamales. This type of meal is an integral part of a holiday season. Making them at home can be an ideal meal for Thanksgiving, Christmas or the New Year. There are a couple of things that one should consider when making such kind of meals. Here is a guideline on how to prepare beef tamales that one should 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.
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.
Create the masa. The masa takes quite a lot of time to make hence one should prepare it when the meat is cooking. Melt the lard and mix it into the masa along with salt, broth from the beef and baking soda. If you are an expert, you can mix using hands, but the kitchen mixer is the best option since it will take quite a short time compared with hands.
Make chile pasta. Boil cinnamon seeds together with the chiles until they split open. The chilly should be mushy and soft to determine whether they are ready enough. Grind them in a food processor or blender for about five minutes to make a paste. Use dry ancho chiles to create an authentic flavour.
Make the beef filling. Add the chile paste, Sautee and melt the lard for three minutes. Add the meat and some broth and leave it to cook for about ten minutes. Make sure that most liquid cooks down since the filling should not be watery.
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.
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.
Create the masa. The masa takes quite a lot of time to make hence one should prepare it when the meat is cooking. Melt the lard and mix it into the masa along with salt, broth from the beef and baking soda. If you are an expert, you can mix using hands, but the kitchen mixer is the best option since it will take quite a short time compared with hands.
Make chile pasta. Boil cinnamon seeds together with the chiles until they split open. The chilly should be mushy and soft to determine whether they are ready enough. Grind them in a food processor or blender for about five minutes to make a paste. Use dry ancho chiles to create an authentic flavour.
Make the beef filling. Add the chile paste, Sautee and melt the lard for three minutes. Add the meat and some broth and leave it to cook for about ten minutes. Make sure that most liquid cooks down since the filling should not be watery.
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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