Tamales youtu.be 70 mins Pick the duration units Minutes Hours Save Delete Delete recipe Are you sure you want to delete this recipe? cancel Yes, delete cancel ✕ How to import recipes? Not sure how to import recipes to other apps? Check one of the guides bellow! Notion Evernote close Export copied = false, 2000)" disabled class="opacity-50" > Copied! Copy {loading = false; export_guides_dialog.showModal()}, 2000)" > Exporting... Plain text {loading = false; export_guides_dialog.showModal()}, 2000)" > Exporting... Notion markdown {loading = false; export_guides_dialog.showModal()}, 2000)" > Exporting... Evernote enex Print Cancel Edit save Directions 1. Season a 4-5 pound chuck roast with kosher salt and place it in a dutch oven. 2. Add two beef bouillon cubes, one large quartered onion, and half a dozen whole peeled cloves of garlic to the dutch oven. 3. Add one tablespoon of oregano to the dutch oven, and enough water to almost cover the roast. 4. Braze in a 275°F oven for 3-4 hours, flipping once or twice. 5. Make the chili paste by de-seeding, deveining, and tearing four ancho, four pasilla, and six guajillo chiles into 1 inch pieces. 6. Dry roast the chiles over medium heat for 1-3 minutes, until fragrant but not smoking. 7. Quench with just enough water to cover. Add four or five cloves of garlic and half a small, roughly chopped onion. 8. Cover, bring to a boil, simmer for 15 minutes, then puree in a high-powered blender with enough cooking liquid to make it thick but pourable. 9. Once the beef shows no resistance when stabbed with a paring knife, retrieve it from the braising liquid. 10. Separate the fat and meat, shred the meat and toss it with a little of the chili paste. 11. Season with a pinch of kosher salt and a few twists of freshly ground black pepper. 12. Butterfly two chicken breasts and bring a couple of quarts of water to a boil. 13. Kill the heat, drop in the chicken, cover, and let the carryover heat bring the chicken to 155°F at its thickest point (12-18 minutes). 14. Shred the chicken and let it cool. 15. Make the salsa verde by broiling nine tomatillos, two jalapenos, and one poblano pepper for 2-5 minutes until you get some nice color. 16. Cover with aluminum foil and allow to steam for 10 minutes so you can easily remove the skins, stems, and seeds of the peppers. 17. Dump into your blender along with half a small, roughly chopped onion, two cloves of chopped garlic, a pinch of kosher salt, a few twists of freshly ground black pepper, and one single leaf of a fairly fine bunch of cilantro. 18. Blend until pretty smooth, but it still has a good chunk to it. 19. Once both it and the chicken have cooled, let them get to know each other. You can do this same day or cover and fridge overnight to really let the flavors meld. 20. Strain the water you poached the chicken in and use it to make the masa harina dough. 21. The recipe calls for 24 ounces of masa harina and 24-26 ounces of very hot water. 22. Add enough water to the mixture until it forms a crumbly but shapable dough, cover, and let rest for 15 minutes. 23. Whip 14 ounces of lard with 2 teaspoons each of kosher salt and baking powder on high speed, scraping down the sides of the bowl until light and fluffy. 24. Add the crumbly masa harina dough and mix together until it forms a smooth, spreadable paste, adding more chicken water until necessary. 25. To make the tamales, smear between a third to half a cup of tamale dough onto the center of the upper half of the husk into a rectangle about 6 by 4 inches and a quarter inch thick. 26. Place a nice little landing strip of filling down the center of the dough and use the husk to wrap the dough up and around the filling. 27. Make sure that the dough completely envelops the filling before folding the corn husk shut. 28. You can squeeze the bottom a bit like a tube of toothpaste to help shape the tamale. 29. Fold up the bottom of the husk and tie it using a length of torn husk. 30. Stack the tamales in a steamer basket so that the fillings are facing skyward. 31. Cover with a few of your unused soaked corn husks and a moist clean kitchen towel. 32. Place the basket over an inch of water set in a big ol' stock pot, cover them up, and steam them for 1 1/2 to 2 hours. 33. Let them rest in the pot for another 30 minutes. 34. Smear Honduran crema on the tamales and add a scoop of salsa roja. 1. Season a 4-5 pound chuck roast with kosher salt and place it in a dutch oven. 2. Add two beef bouillon cubes, one large quartered onion, and half a dozen whole peeled cloves of garlic to the dutch oven. 3. Add one tablespoon of oregano to the dutch oven, and enough water to almost cover the roast. 4. Braze in a 275°F oven for 3-4 hours, flipping once or twice. 5. Make the chili paste by de-seeding, deveining, and tearing four ancho, four pasilla, and six guajillo chiles into 1 inch pieces. 6. Dry roast the chiles over medium heat for 1-3 minutes, until fragrant but not smoking. 7. Quench with just enough water to cover. Add four or five cloves of garlic and half a small, roughly chopped onion. 8. Cover, bring to a boil, simmer for 15 minutes, then puree in a high-powered blender with enough cooking liquid to make it thick but pourable. 9. Once the beef shows no resistance when stabbed with a paring knife, retrieve it from the braising liquid. 10. Separate the fat and meat, shred the meat and toss it with a little of the chili paste. 11. Season with a pinch of kosher salt and a few twists of freshly ground black pepper. 12. Butterfly two chicken breasts and bring a couple of quarts of water to a boil. 13. Kill the heat, drop in the chicken, cover, and let the carryover heat bring the chicken to 155°F at its thickest point (12-18 minutes). 14. Shred the chicken and let it cool. 15. Make the salsa verde by broiling nine tomatillos, two jalapenos, and one poblano pepper for 2-5 minutes until you get some nice color. 16. Cover with aluminum foil and allow to steam for 10 minutes so you can easily remove the skins, stems, and seeds of the peppers. 17. Dump into your blender along with half a small, roughly chopped onion, two cloves of chopped garlic, a pinch of kosher salt, a few twists of freshly ground black pepper, and one single leaf of a fairly fine bunch of cilantro. 18. Blend until pretty smooth, but it still has a good chunk to it. 19. Once both it and the chicken have cooled, let them get to know each other. You can do this same day or cover and fridge overnight to really let the flavors meld. 20. Strain the water you poached the chicken in and use it to make the masa harina dough. 21. The recipe calls for 24 ounces of masa harina and 24-26 ounces of very hot water. 22. Add enough water to the mixture until it forms a crumbly but shapable dough, cover, and let rest for 15 minutes. 23. Whip 14 ounces of lard with 2 teaspoons each of kosher salt and baking powder on high speed, scraping down the sides of the bowl until light and fluffy. 24. Add the crumbly masa harina dough and mix together until it forms a smooth, spreadable paste, adding more chicken water until necessary. 25. To make the tamales, smear between a third to half a cup of tamale dough onto the center of the upper half of the husk into a rectangle about 6 by 4 inches and a quarter inch thick. 26. Place a nice little landing strip of filling down the center of the dough and use the husk to wrap the dough up and around the filling. 27. Make sure that the dough completely envelops the filling before folding the corn husk shut. 28. You can squeeze the bottom a bit like a tube of toothpaste to help shape the tamale. 29. Fold up the bottom of the husk and tie it using a length of torn husk. 30. Stack the tamales in a steamer basket so that the fillings are facing skyward. 31. Cover with a few of your unused soaked corn husks and a moist clean kitchen towel. 32. Place the basket over an inch of water set in a big ol' stock pot, cover them up, and steam them for 1 1/2 to 2 hours. 33. Let them rest in the pot for another 30 minutes. 34. Smear Honduran crema on the tamales and add a scoop of salsa roja. Add Direction Ingredients 1 tbsp kosher salt 4 pounds beef 2 beef bouillon cubes 1 large onion 6 cloves garlic 1 tbsp oregano 4 ancho chiles 4 pasilla chiles 6 guajillo chiles 1 cup water 4 cloves garlic 0.5 small onion 24 ounces masa harina 24 ounces water 14 ounces lard 2 teaspoons kosher salt 2 teaspoons baking powder 5 tbsp granulated sugar 1 teaspoon vanilla extract 1 teaspoon cinnamon 4 ounces pineapple 3 ounces black raisins 1 tsp red food coloring 9 tomatillos 2 jalapenos 1 poblano pepper 1 bunch cilantro 1 bag corn husks 1 cup crema 1 cup salsa roja - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + Add ingredient Equipment knife cutting board dutch oven saucepan blender stand mixer steamer basket stock pot kitchen towel scissors Add equipment Tips Add tip How accurate is this recipe? Submit Cancel save Extract your Next Recipe! Extract Recipe