I use my Norwegian Grandmother's beef cheek recipe to fill succulent Mexican tamales!


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Makes 10-12

You will need:
2 large beef cheeks
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dried thyme
1/2 cup beef stock
2 cups tamale-grind masa harina
1 tablespoon baking powder
1 tablespoon salt
²⁄3 cup lard or olive oil
1 to 2 cups vegetable or
beef stock
dried corn husks
  1. Rub the spices into the beef well. Then place the beef and spices in the bowl of a slow cooker.
  2. Add stock, cover, and cook on low heat for about 4 hours, until the meat is falling apart.
  3. Use two forks and pull the meat apart.
  4. Soak the corn husks in water for 1 hour.
  5. In the bowl of a stand mixer, mix masa, baking powder, and salt.
  6. Add the lard or oil and mix well.
  7. Add the stock a little at a time until you have a tender and fluffy dough that holds its form.
  8. Take a husk and add 2 tablespoons of masa, flatten it out, and place 1 tablespoon of the beef cheeks in the middle.
  9. Wrap the masa around the beef filling, then fold the husk around the masa-beef filling, and wrap it all up into a little bundle.
  10. Use a piece of husk to tie the parcel shut.
  11. Fill a deep pot, fitted with a steamer insert, with enough water to reach the insert.
  12. Place the tamales on the steamer, and steam over medium heat for about 40 minutes.
  13. Let them rest 10 minutes before serving. And off course, do not eat the husk!

TIP:

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I use my Norwegian Grandmother's beef cheek recipe to fill succulent Mexican tamales!
Photography by Paul "Sweet Paul" Lowe

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