Elevating your every day beef tamale by deconstructing it into layers of flavors.
Deconstructed Beef Tamales
- 2 pounds all- natural chuck tender
- 4 cups beef broth
- 1 small onion
- ½ head of garlic
- 1 tablespoon salt
- Salsa to taste
- 10 corn husks
- 3 ¾ cup of sweet corn, cut from the cob or frozen if not in season
- ½ cup of sugar
- ¼ cup of flour
- 4 teaspoons of corn meal
- ¾ cup butter
- 1 teaspoon baking powder
- 2 tablespoons oil
- 1 cup pico de gallo (optional)
- 1 cup guacamole (optional)
- 1 cup sour cream (optional)
- 1 cup shredded Jack cheese (optional)
- 1/4 cup cilantro, minced (optional)
- In a crock pot, immerse beef in broth. Add onions, garlic, and salt. Cover and set on low for 8 hours.
- The meat should be medium rare when it’s ready and shreds easily. When beef is done, remove from crock pot. Allow to cool slightly and shred.
- Place shredded beef in large mixing bowl.
- Pour in salsa.
- Preheat oven to 325F. Grease a small baking sheet and set aside.
- In a food processor, grind the corn and then add the sugar, flour, corn meal, butter and baking powder.
- Grind together very well making a masa.
- Spread in the prepared baking sheet. Bake in the oven until heated through. Do not over bake, causing the masa to dry out. Remove from oven.
- Cut a portion of the warm masa.
- Place on top of a corn husk. Spoon shredded beef on top.
- Garnish with pico de gallo, guacamole, sour cream, cheese, and cilantro.