Kyanabelles Mexican Meat Filling Food

MEXICAN MEAT FILLING

Steps:

• In a large skillet, cook the hamburger, onion, garlic and cayenne over medium heat.
• Stir often until meat is no longer pink (about 5 minutes).
• Add chili powder, cumin and salt.
• Cook about 1 minute.
• Add tomato sauce and cook the mixture, stirring often, until thickened (about 5 minutes).

MOM'S TRADITIONAL MEXICAN TAMALES RECIPE

Steps:

• Tamale Meat
• Cook meat, garlic and salt in a slow cooker for 6 to 8 hours on high. Place in refrigerator and chill. Remove meat from refrigerator and remove solidified fat from top. Drain off liquid, reserving one cup to use in masa. Shred meat with a fork.
• Tamale Sauce
• Lightly brown the flour in the oil in a stockpot over medium high heat. Stir in tomato sauce, red chile sauce and salt, cook until thickened. Cool to room temperature before using. Stir sauce into meat.
• Tamale Masa
• Beat lard with a stand mixer to the consistency of whipped cream (takes about 15 minutes on highest setting). Add masa a little at a time in small, golfball sized pieces. Sprinkle salt and baking powder over the masa and mix well while adding more masa. Slowly add the beef broth into whipped lard and masa mixture. Continue whipping the mixture until a small spoonful of masa floats in cold water.
• Tamale Assembly and Cooking
• Spread ¼ to ⅓ cup masa on corn husks, a little thicker than ¼ inch thick. Spread a rectangle that covers husks except 2 inches at bottom and 1 inch at top. Place about 2 tablespoons of filling in center and add one ripe black olive. Roll together so that masa completely encircles filling. Fold bottom end up and place upright in a steamer, folded side down. Steam for about 40 minutes when fresh, or 90 minutes when frozen.