Steps to Make Super Quick Homemade Smokey Red Chile Shredded Beef Tamales

Hello everybody, I hope you are having an incredible day today. Today, we're going to make a distinctive dish, Recipe of Favorite Smokey Red Chile Shredded Beef Tamales. It is one of my favorites. This time, I'm gonna make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Smokey Red Chile Shredded Beef Tamales, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Smokey Red Chile Shredded Beef Tamales delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we must prepare a few components. You can have Smokey Red Chile Shredded Beef Tamales using 20 ingredients and 17 steps. Here is how you cook that.

These are typically served with posole on Christmas eve, but the recipe makes enough to freeze in batches of 6 to reheat throughout the year. This recipe was designed for the oven but would be even better if done on the grill or smoker if you have the capability.

Ingredients and spices that need to be Prepare to make Smokey Red Chile Shredded Beef Tamales:

1. Pulled Beef in Red Chile
2. 3-4 lbs beef chuck
3. 4 Tbsp Taco Seasoning
4. 1 onion, large dice
5. 4 cloves garlic
6. 4 dried pasilla chiles
7. 4 dried ancho chiles
8. 4 dried guajillo chiles
9. 2 chipotle in adobo
10. 1 Tbsp whole cumin seed
11. 1 tsp oregano
12. 2 bay leaf
13. 8 cups beef stock
14. 1 tsp liquid smoke
15. Masa
16. 2 cups lard, shortening, or tallow
17. 5 cups masa harina (fine corn flour)
18. 1 1/2 Tbsp salt
19. 4 cup chicken stock
20. 2-3 dozen dried corn husks

Steps to make to make Smokey Red Chile Shredded Beef Tamales

1. Cut the beef into large 2in chunks. Remove any gristle.
2. Toss the beef chunks in the taco seasoning.
3. Pre-heat the oven to 500°F and line a rimmed baking sheet with foil and spray with non-stick spray. Put the beef chunks on the sheet and then roast in the oven for 10-15 min until they begin to brown.
4. While the beef is browning, prepare the braise. To a dutch oven add the rough diced onion, garlic, and spices. Deseed and destem the dried chiles and place the torn chile fragments in the Dutch oven.
5. Add the browned beef to the dutch oven, cover with the 8 cups of stock, and add the liquid smoke. Turn the oven down to 250°F and cook the beef covered for 3 hours in the oven.
6. Check the beef for tenderness by pulling with a fork. When tender remove the chunks of beef, and set aside, then shred.
7. Blend the remaining braising liquid with the chiles and vegetables. Reduce further to a saucey consistency if required. Toss the shredded beef with approximately 2 cups of the red chile sauce. The beef can be made ahead and stored in the fridge. Keep the extra red chile sauce for later.
8. Soak the corn husks in hot water.
9. To make the masa, begin by beating the fat in a mixer on high speed, much like creaming butter for cookies.
10. Mix together the corn flour, salt, and baking powder. Then gradually add it to the whipped fat. After all the dry ingredients have been added, pour in the chicken stock and continue to beat on low speed until combined and fluffy.
11. To assemble the tamales, prepare the masa, beef, and corn husks on a work station.
12. Start by laying a soaked husk, and scooping some masa on to the husk. Use a spoon or your fingers wetted with water to spread the masa into a thin layer all the way to the husk edge. Add a spoon of beef in the center.
13. Begin to roll the tamale by bringing the two sides together and lightly pinching the masa to create and seal a tube.
14. Fold the excess husk over and then use the edge of your hand or your fingers to seal the bottom of the tamale and push the masa filling tight.
15. Fold the excess husk over and tie with a small strip of husk if you want. Layer the tamales on a sheet.
16. In a deep steamer, position the tamales facing up. Steam gently for 1 hour.
17. To serve, unwrap the tamale from the husk, top with the reserved red chile sauce and garnish with your choice of cheese, onions, and cilantro.

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So that is going to wrap this up for this exceptional food Step-by-Step Guide to Prepare Quick Smokey Red Chile Shredded Beef Tamales. Thank you very much for reading. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!