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BEEF TAMALES in Red Sauce | Step by Step Tutorial ❤

Making tamales is a tradition I was brought up with, these Beef tamales are seasoned beautifully with the best authentic flavor, I've made them using Maseca ( instant corn flour) for my masa, an easy and delicious method. These tamales freeze well and can be warmed up perfectly too without losing any flavor. I used Chuck roast which is super tender and delicious when cooked slow, making these tamales so perfect. These tamales are perfect for family get togethers, gifts or can be enjoyed at Christmas parties. Beef tamales can be enjoyed year round but are always so perfect during the holidays. INGREDIENTS---------------- MEAT------------- 3 lbs. Chuck roast (not shoulder roast) 10 C. water 3 Bay leaves 1 tsp peppercorns ( ground in molcajete) 1/2 medium onion 7 large garlic cloves 2 & 1/2 tsp salt (you decide amount) 1 & 1/2 tsp whole cumin (ground in molcajete) (YOU CAN ADD CHILE SAUCE ONCE MEAT IS CHOPPED FINE) MASA------------------ 7 C. Maseca (Instant Corn Masa Flour) 2 &1/4 C. lard 3/4 C. chile blender sauce for color and flavor Salt (as needed) 6 C. broth 2 tsp baking powder CHILE BLENDER SAUCE-------------- 9 guajillo chiles (seeds and veins removed) 3 Ancho chiles (seeds and veins removed) 1 Pasilla Chile (seeds and veins removed) 2 tsp whole cumin (ground) 1 &1/2 tsp whole peppercorns (ground) 1 tsp oregano 4 large garlic cloves Salt as needed (I used 2& 1/2 tsp) 1/4 onion 3 tsp beef bouillon 2 & 1/2 C. broth from meat 1 BAG CORN HUSKS ● please use caution when steaming tamales KEEP CHILDREN AWAY FROM STOVE DISCLAIMER DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.