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From @De mi Rancho a Tu Cocina

Tamales de Birria de Res

3 hr 15 min · Serves 8

3 hr 15total
20 minhands on
12steps
8servings

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Ingredients

For the birria

  • 1 kg beef roast (such as chuck or brisket), cut into large chunks
  • 4 dry guajillo chiles, seeded
  • 2 dry ancho chiles, seeded
  • 4 cloves garlic
  • 1/2 onion
  • 1 tsp oregano
  • 1/2 tsp ground cumin
  • 2 cloves
  • 1 stick cinnamon
  • 2 tbsp apple cider vinegar
  • Salt to taste
  • Water as needed

For the tamales

  • 500 g masa para tamales
  • 150 g lard or vegetable shortening
  • 1 tsp baking powder
  • 1 cup warm beef broth or birria consommé
  • Dried corn husks, soaked in warm water until soft

Method

For the birria

  1. In a pot, cover the chiles, garlic, and onion with water and bring to a boil for 10 minutes until soft.

  2. Blend the cooked chiles, garlic, and onion with oregano, cumin, cloves, cinnamon, vinegar, salt, and a splash of cooking water until smooth.

  3. Place the beef chunks in a heavy pot or clay pot, pour the blended marinade over the meat, and add enough water to cover.

  4. Cover and simmer over low heat until the beef is melt-in-your-mouth tender.

    Then 180 min of waiting

  5. Transfer the cooked beef to a cutting board and finely shred or chop it.

  6. Pour a few spoonfuls of the birria consommé over the shredded meat to keep it moist and juicy.

For the tamales

  1. In a large bowl, whip the lard until light and fluffy.

  2. Add the masa para tamales, baking powder, and salt to the lard, gradually pouring in warm broth while kneading until a spreadable dough forms.

  3. Take a softened corn husk, spread a layer of dough over the lower half, and place a generous portion of the birria filling in the center.

  4. Fold the sides of the corn husk over the filling, then fold the bottom end up to seal.

  5. Arrange the tamales upright in a steamer pot lined with extra husks.

  6. Cover with a cloth and the lid, then steam over medium heat until the dough easily pulls away from the husk.

    Then 75 min of waiting

  7. Serve hot with extra birria consommé on the side for dipping.

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