Tamales de Barbacoa con Chorizo

Tamales de Barbacoa con Chorizo

Masa:
6 Cups Masa Harina
5 Cups Warm Water
2 Cups Corn Oil
2 tsp. Kosher Salt

Instructions:
Instructions: In a large mixing bowl combine the Masa Harina and warm water, let sit for 20 minutes to let soften. Mixing by hand, slowly add corn oil 1/2 cup at a time. Add Salt and continue mixing until Masa is the consistency of peanut butter. In a separate large mixing bowl allow 12-15 corn husks to soak in hot water.

Filling:

3 lbs of Beef Roast cut into 4 inch cubes
1 tbs. Kosher Salt
1/4 cup Vegetable Oil
8 oz Mexican Chorizo
2 Each Carrots peeled cut in large dice
2 each Celery Stalks cut in large dice
1 each White Onion cut in large dice
3 cloves of garlic
1 bay leaf
1/2 can of Chipotle in adobe
2 Bottles of Dos XX Amber Beer
1 qt. Chicken Stock

Instructions:

In a dutch oven on high heat add Vegetable oil
Season Beef roast with salt and sear on all sides until Golden Brown.
Add Chorizo, carrots, celery, onions, bay leaf, and chipotle Stir frequently for 1 minute.
Deglaze pan with 2 bottles of Dos XX Amber Beer
Add chicken Stock.
Cover dutch oven with lid or aluminum foil
Place in a 350 degree oven for 2 hours or until meat is fork tender
Let cool in juices
Shred with 2 forks

Tamales:

3 oz of masa
1.5 oz of filling.

Spread masa on cornhusk evenly, add filling, fold and roll.

Steam cook for 1.5 hrs in a steam pot.

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12 Days of Tamales Menu at Urban Taco:
December 13 - Pollo con Mole Poblano
December 14 - Cochinita Pibil
December 15 - Simmery Guajillo Pork
December 16 - Potato Zucchini con Queso Fresco
December 17 - Frijoles y Queso Oaxaca
December 18 - Tomatillo Serrano con Pollo
December 19 - Carnitas con Mole Poblano
December 20 - Dos Equis Amber Barbacoa con Chorizo
December 21 - Guajillo Piquin con Pollo
December 22 Sweet Corn
December 23 - Green Chile con Picadillo
December 24 - Chicken Tinga & Potato

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