I use my Norwegian Grandmother's beef cheek recipe to fill succulent Mexican tamales!
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
dried corn husks
- Rub the spices into the beef well. Then place the beef and spices in the bowl of a slow cooker.
- Add stock, cover, and cook on low heat for about 4 hours, until the meat is falling apart.
- Use two forks and pull the meat apart.
- Soak the corn husks in water for 1 hour.
- In the bowl of a stand mixer, mix masa, baking powder, and salt.
- Add the lard or oil and mix well.
- Add the stock a little at a time until you have a tender and fluffy dough that holds its form.
- Take a husk and add 2 tablespoons of masa, flatten it out, and place 1 tablespoon of the beef cheeks in the middle.
- 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.
- Use a piece of husk to tie the parcel shut.
- Fill a deep pot, fitted with a steamer insert, with enough water to reach the insert.
- Place the tamales on the steamer, and steam over medium heat for about 40 minutes.
- Let them rest 10 minutes before serving. And off course, do not eat the husk!
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