Beef Tamale Squares Recipes

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HOMEMADE BEEF TAMALES



Homemade Beef Tamales image

Homemade tamales with homemade tortillas. Top with sour cream.

Provided by Marvin Howard

Categories     100+ Everyday Cooking Recipes

Time 1h40m

Yield 25

Number Of Ingredients 15

5 pounds ground beef
1 (4 ounce) can chopped roasted green chile peppers
5 teaspoons hot pepper sauce (such as Cholula®)
1 tablespoon kosher salt
4 cloves garlic, pressed, divided
1 tablespoon minced white onion
2 teaspoons ground black pepper
1 teaspoon ground cayenne pepper
1 (2 pound) package yellow masa flour
2 tablespoons lard
1 teaspoon baking powder
2 cups water, divided
50 dried corn husks
8 ounces grated Chihuaua cheese, or to taste
5 tablespoons chili powder

Steps:

  • Heat a large cast-iron skillet over medium heat. Add beef, green chiles, hot sauce, salt, 3 cloves garlic, onion, black pepper, and cayenne pepper. Cook and stir until beef is thoroughly browned, 10 to 15 minutes. Drain and reserve the drippings.
  • Combine reserved drippings, masa, lard, and baking powder in a large bowl. Mix well. Add up to 1 cup water, 1 teaspoon at a time, until mixture is as thick as biscuit dough. Divide into 50 equal balls. Place dough balls between 2 cutting boards each lined with a sheet of waxed paper; flatten into circles.
  • Place each dough circle into a corn husk. Spoon about 3 tablespoons beef mixture in a line across the middle of each husk. Top with a small amount of cheese. Fold opposing sides of the tortilla to overlap the filling. Roll the husk around the tamale and fold in one end.
  • Combine the remaining 1 clove garlic, 1 cup water, and chili powder in a small saucepan over medium-high heat. Bring chili sauce to a boil. Remove from heat.
  • Stand a batch of the tamales, folded ends-down, in a steamer basket on top of a double boiler over simmering water. Bring water to a boil; cover and steam for 20 minutes. Remove tamales from heat; remove husks and top tamales with the chili sauce. Repeat with remaining tamales.

Nutrition Facts : Calories 375.2 calories, Carbohydrate 29.7 g, Cholesterol 66.2 mg, Fat 19.5 g, Fiber 5.6 g, Protein 20.6 g, SaturatedFat 7.9 g, Sodium 454.3 mg, Sugar 0.3 g

BEEF TAMALE SQUARES



Beef Tamale Squares image

Serve these hearty squares on a bed of shrredded iceberg lettuce and with a side of salsa and sour cream as an entree, or cut into smaller pieces and serve as an appetizer. Recipe from BGFoods.

Provided by Pat Duran

Categories     Tacos & Burritos

Time 35m

Number Of Ingredients 9

8 1/2 oz package corn muffin mix
1 1/2 c water
2 large eggs
1 Tbsp chili powder
1/2 lb ground beef, cooked and drained
16 oz jar ortega salsa-homestyle recipe-mild
2 c shredded cheddar cheese, divided
1 c thawed corn
1 c shredded iceberg lettuce

Steps:

  • 1. Heat oven to 450^. Lightly grease a 12x8-inch baking dish. Combine muffin mix, water, eggs and chili powder in a medium bowl; add beef, salsa, 1 cup cheese and the corn. Place into prepared baking dish. Bake for 20 minutes; top with remaining cheese. Bake for an additional 5 minutes or until knife inserted near center comes out clean. Let stand for 10 minutes before serving. Serve over lettuce.

TAMALE CHEDDAR BEEF SQUARES



Tamale Cheddar Beef Squares image

This came out of a little book titled Church Suppers, pil piblications. I did add a number of things to tweak it a little. I was thinking as I was making it that the addition of chorizo and pepper jack cheese wouild be very nice indeed, and next time I make it am going in that direction.

Provided by Jane Whittaker

Categories     Beef

Time 40m

Number Of Ingredients 15

6 oz pkg of corn muffin and cornbread mix
1/3 c 2% milk
1/4 c egg subsitute
2 Tbsp canola oil, divided
1 small onion, diced
1 clove garlic, minced
1 lb lean ground beef
1 c frozen corn, (a can will do just as well )
4 oz diced green chilis
14 oz can mexican style stewed tomatoes
1 pkg taco seasoning
1 tsp or more of cumin to your taste
2 c grated cheddar
sour cream for topping
diced pickled jalepenos for topping

Steps:

  • 1. Pre heat oven to 425° Spray a 12x9 inch baking dish with non stick spray
  • 2. In a bowl combine the cornmeal mix, milk, egg subsitute and 1 tablespoon of the oil
  • 3. Spread over the bottom of the prepared pan.
  • 4. With the remaining tablespoon of oil, saute onions and cook in a large saucier til translucent. Add garlic and cook a minute more.
  • 5. Crumble beef and cook until no longer pink.
  • 6. Mix together the tomatoes and cornstarch, add to beef.
  • 7. Stir in remaining ingredients using half of the cheddar. Add in 2 cansfulls of water using the chili can. Bring to a boil and cook for 5 minutes, stirring constantly
  • 8. Spoon beef mixture over cornmeal batter.
  • 9. Cover with foil and bake for 15 minutes.
  • 10. Remove foil and cook and additional 10 minutes. Last minute or so add the reserved cheddar to melt over the top.
  • 11. Serve hot with sour cream and the jalepenos for toppers

BEEF TAMALES



Beef Tamales image

These are just like the tamales my Abuelita used to make for special occasions. This recipe makes a lot, but if you're going to go to all the trouble of making tamales from scratch, you might as well have a party! You will need butchers' twine and a large pot with a steamer basket to make these. May be frozen up to 6 months in heavy-duty resealable plastic bags. To reheat, thaw in refrigerator and then steam or microwave until heated through.

Provided by jenn

Categories     World Cuisine Recipes     Latin American     Mexican

Time 6h30m

Yield 36

Number Of Ingredients 17

4 pounds boneless chuck roast
4 cloves garlic
3 (8 ounce) packages dried corn husks
4 dried ancho chiles
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
1 cup beef broth
1 teaspoon cumin seeds
1 teaspoon ground cumin
2 cloves garlic, minced
2 teaspoons chopped fresh oregano
1 teaspoon red pepper flakes
1 teaspoon white vinegar
salt to taste
3 cups lard
1 tablespoon salt
9 cups masa harina

Steps:

  • Place beef and garlic in a large pot. Cover with cold water and bring to a boil over high heat. As soon as water boils, reduce heat to a simmer and cover pot. Let simmer for 3 1/2 hours, until beef is tender and shreds easily. When beef is done, remove from pot, reserving 5 cups cooking liquid and discarding garlic. Allow meat to cool slightly, and shred finely with forks.
  • Meanwhile, place corn husks in a large container and cover with warm water. Allow to soak for 3 hours, until soft and pliable. May need to weight down with an inverted plate and a heavy can.
  • Toast ancho chiles in a cast iron skillet, making sure not to burn them. Allow to cool and then remove stems and seeds. Crumble and grind in a clean coffee grinder or with a mortar and pestle.
  • Heat oil in a large skillet. Mix in flour and allow to brown slightly. Pour in 1 cup beef broth and stir until smooth. Mix in ground chiles, cumin seeds, ground cumin, minced garlic, oregano, red pepper flakes, vinegar and salt. Stir shredded beef into skillet and cover. Let simmer 45 minutes.
  • Place lard and salt in a large mixing bowl. Whip with an electric mixer on high speed until fluffy. Add masa harina and beat at low speed until well mixed. Pour in reserved cooking liquid a little at a time until mixture is the consistency of soft cookie dough.
  • Drain water from corn husks. One at a time, flatten out each husk, with the narrow end facing you, and spread approximately 2 tablespoons masa mixture onto the top 2/3 of the husk. Spread about 1 tablespoon of meat mixture down the middle of the masa. Roll up the corn husk starting at one of the long sides. Fold the narrow end of the husk onto the rolled tamale and tie with a piece of butchers' twine.
  • Place tamales in a steamer basket. Steam over boiling water for approximately one hour, until masa is firm and holds its shape. Make sure steamer does not run out of water. Serve immediately, allowing each person to unwrap their own tamales. Allow any leftovers (still in husks) to cool, uncovered, in the refrigerator.

Nutrition Facts : Calories 346.8 calories, Carbohydrate 23.3 g, Cholesterol 38 mg, Fat 24.4 g, Fiber 3.2 g, Protein 9.1 g, SaturatedFat 9.1 g, Sodium 247.6 mg, Sugar 0.2 g

AUTHENTIC BEEF TAMALES



Authentic Beef Tamales image

Provided by Ellen Riojas Clark, Ph. D.

Categories     Entertaining

Time 8h

Yield 36

Number Of Ingredients 17

6 lb brisket
1 onion
6 cloves garlic peeled
3 tsp salt
6 peppercorns
8 dried ancho chiles
1 Tbsp comino cumin seeds
Water to cover
lb lard Healthier option 1 cup canola oil
6 lbs masa from tamale factory OR
4 lbs masa harina
lbs lard Healthier option 2 cups canola oil
6 tsp salt
1 tsp baking soda
2 cups of broth from beef filling
3 pounds corn husks/hojas
Hot water to cover

Steps:

  • Hojas are corn husks that are dry and papery but usually clean of silks, trimmed, flattened and ready for use. To soften them, pour plenty of very hot water over them and leave to soak for several hours or overnight. Shake well to get rid of excess water and pat them dry with a towel.
  • Cut the brisket into large squares and put into a large pot with the onion, garlic, salt, and peppercorns. Cover the beef with water and bring to a boil. Lower the flame and simmer until tender - about 3 hours.
  • Set the beef aside to cool off in the broth. Strain, reserving the broth, and chop beef with garlic roughly.
  • Cover chiles and comino seeds with water and bring to a boil. Let them stand until chiles are soft and water cools. When they are cool enough to handle, slit them open and remove seeds and veins. Using a molcajete or a blender to grind/blend them along with the comino into a paste.
  • Melt lard, add chile paste and sautée for about 3 minutes stirring all the time. Add beef and garlic, continuing to cook for the flavors to meld. Add ½ cup of the broth and let the mixture cook for about 10 minutes over a medium flame. Filling should not be watery. Add salt as necessary.
  • If you get your masa from a tamale or tortilla factory, ask for masa for tamales or masa quebradita. If you use masa harina, get the one for tamales and follow the directions.
  • Melt the lard. Use a large mixer to mix masa, salt, baking soda, broth, and the lard (one cup at a time). Continue beating for 10 minutes or so, until a ½ tsp. of the masa floats in a cup of cold water. If it floats you can be sure the tamales will be tender and light. If it doesn't float, beat more melted lard into the mixture. Beat until fluffy and semi-shiny. Masa should be of a stiff consistency but spreadable.
  • Using a Tbsp. or a knife spread a thin coating of the masa over the broadest part of the corn husk, allowing for turning down about 2 inches at the pointed top. Spread the masa approximately 3 inches wide and 3 ½ inches long.
  • Spoon some beef filling down the middle of the dough (about 1 Tbsp.). Fold the sides of the corn husks together firmly. Fold up the empty 2 inch section of the husk, forming a tightly closed "bottom" and leaving the top open.
  • Fill the bottom of large soup pot or a tamale steamer with 1 inch of water and bring to a boil.
  • If using a pot, either put a molcajete, bowl or ball of aluminum foil at the bottom of the pot and fill in with leftover corn husks. Stack the tamales upright, with the folded part down at the bottom. Pack firmly but not tightly. Cover the tamales with more corn shucks. Cover the top of the steamer with a dishcloth or thick cloth, or cover the pot with a tightly fitting lid.
  • Cook tamales for about 1 ½-2 ½ hours over a medium flame. Keep water in a teapot simmering so that you can refill the pot when necessary. If you use a tamale steamer you should not have to add any more water.
  • To test the tamales for doneness, remove one from the center, and one from the side of the pot. Tamales are done when you open the corn husk, and the masa peels away easily from the shucks and the tamale is completely smooth.

Nutrition Facts : Calories Calories 230

BEEF TAMALE CASSEROLE



Beef Tamale Casserole image

An easy alternative to tamales. I like to make it in my large oval casserole dish and round it up like a giant tamale. I also substitute a small can of diced green chilies for the bell pepper when I didn't have any on hand and discovered I prefer it. Muy bueno.

Provided by SharleneW

Categories     One Dish Meal

Time 45m

Yield 1 9x13 casserole, 8 serving(s)

Number Of Ingredients 15

1 cup yellow cornmeal
1/2 teaspoon salt
4 cups water
1 lb lean ground beef
1 cup yellow onion, chopped
1/2 cup green bell pepper, chopped
1 garlic clove, minced
1 tablespoon chili powder
1/2 teaspoon dried oregano
3/4 teaspoon salt
fresh ground black pepper
1 (14 1/2 ounce) can crushed tomatoes, in thick puree
1 (16 ounce) can kidney beans, rinsed and drained
2 cups corn kernels (fresh, frozen or canned(drained)
2 cups grated cheddar cheese

Steps:

  • Preheat oven to 350°F.
  • Make the cornmeal layer by mixing yellow cornmeal, 1/2 teaspoon salt and 4 cups water in a saucepan.
  • Over medium heat, bring mixture to a boil.
  • Reduce heat and then cook, stirring, until thickened (about 5 minutes).
  • In a large skillet, cook beef, onion, bell pepper and garlic until meat is longer pink and vegetables are tender (about 5 minutes).
  • Stir in seasonings, tomatoes, beans and corn and simmer for about 5 minutes.
  • Spray a 9x13-inch baking dish with non-stick spray (or large casserole dish).
  • Spoon in meat mixture.
  • Spread cornmeal mixture over and then sprinkle with cheese.
  • Bake, uncovered, until bubbly and cheese is melted, about 30 minutes.
  • Let stand 10 minutes before serving.

Nutrition Facts : Calories 378.6, Fat 16.5, SaturatedFat 8.5, Cholesterol 66.5, Sodium 873.5, Carbohydrate 35.2, Fiber 6, Sugar 4.3, Protein 24.6

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