Cinco de Mayo is tomorrow! I'm going to try my 3rd attempt at tamales.
Attempt #1 was a total flop. The filling was delicious but my masa never set up. Attempt #2 was a partial flop. The filling was delicious but my masa only partially set up. I'm going for success on #3 with a delicious filling and perfect masa.
Because I don't have a tried and true masa technique yet, I'll just post the perfect filling, which would make delicious taco, burrito or enchilada filling if you want something a little fancier than "fry ground beef, stir in seasoning packet and 1/4 cup water."
Is it authentic? Depends on whom you ask. Is it delicious? YES!
Adapted from "Jenn" at Allrecipes.com
- 4 pounds chuck roast (or pork shoulder/Boston butt roast)
- 1 head garlic, peeled
- 6 dried ancho chiles
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 3 cups beef (or pork) broth (cooking juices)
- 2 teaspoons ground cumin
- 2 teaspoons oregano
- 1 teaspoon red pepper flakes
- 1 teaspoon white vinegar
- salt and seasonings to taste
Remove stems and seeds from the chile pods. Place chiles in a saucepan with 2 cups reserved broth. Simmer, uncovered, for 20 minutes, then remove from heat to cool. Transfer the chiles and broth to a blender and blend until smooth. Strain the mixture, set aside.
Heat oil in a large skillet. Mix in flour and allow to brown slightly (stirring constantly). Pour in 1 cup reserved cooking liquid (broth) and stir until smooth. Mix in strained chiles, ground cumin, oregano, red pepper flakes, vinegar and salt. Stir shredded meat into skillet and cover. Let simmer 30-45 minutes.
This is stinkin' amazing. Holy guacamole it's good!