This meal requires a little extra effort but it's well worth the work.
Beef and Corn Tamales with Tequila Crema
- 2 cups masa harina (corn flour)
- 1 pinch salt
- 1/2 cup organic vegetable shortening (or lard)
- 1 cup chicken stock
- 2 tablespoons olive oil
- 1/2 pound ground beef
- 3 ears of corn (kernels cut off the cob, husks reserved)
- 1 onion (finely diced)
- 1 jalapeno (seeded, ribbed, finely diced)
- 2 cloves garlic (minced)
- 1 can diced tomatoes (12 ounces)
Tequila Lime Crema:
- 8 ounce Mexican crema or creme fraiche
- zest of 2 limes
- 1 teaspoon tequila
- lime wedges
- cotija cheese
- For the Masa Mixture: In the base of a food processor, add the masa, salt and shortening. Pulse to break up shortening and to combine. With the motor running, stream in the chicken stock. Process until the mixture comes together.
- For the Filling: Add the olive oil to a large sauté pan, and place over medium-high heat. Once hot, add the ground beef and season with salt and pepper. Brown the ground beef, about 5-8 minutes. Add all of the vegetables and canned tomatoes. Season generously and sauté for about 3-5 minutes. Take 2 tablespoons of masa mixture, press into palm of hand, to flatten. Place a tablespoon of beef mixture into center and fold masa paste around to cover and seal. Place inside two overlapping corn husks, roll up to cover and fold in edges to cover tamale completely. Add water to a steamer and bring to a simmer. Place tamales in steamer, seam side down and steam for 30 minutes.
- For the Tequila Lime Crema: Combine ingredients in a small bowl and mix together until thoroughly blended.
- To serve, unwrap tamales and top with some Tequila Lime Crema. Garnish with desired toppings.
- Helpful Tips:
1. Use your favorite chili recipe or leftover for the filling!
2. Use store-bought, dried corn husks or parchment paper to wrap your tamales.