Teresa's Recipes
Pinto Bean and Beef Tamales
Experience a burst of authentic Mexican flavors with these homemade Pinto Bean and Beef Tamales. Filled with a tantalizing mixture of seasoned ground beef and creamy pinto beans, these tamales are enveloped in moist masa dough and wrapped in fragrant corn husks. Each bite is a celebration of textures and tastes, sure to impress at your next family gathering or fiesta!
Ingredients
- 20 Dried corn husks
- 2 cups Masa harina
- 1 cup Beef broth
- 1 cup Vegetable shortening
- 1 pound Ground beef
- 1, finely chopped Onion
- 2, minced Garlic cloves
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 1/2 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1 can (15 ounces), drained and rinsed Pinto beans
- 1/2 cup Salsa
- 1 cup Shredded cheese
- 1/4 cup, chopped Cilantro
Dietary Notes
- Servings: 10
- Dish Type: Main Course
- Prep Time: 1 hour 20 minutes
- Cook Time: 2 hours
- Calories: 350
- Fat: 15g
- Carbs: 35g
- Protein: 20g
- Sodium: 450mg
- Sugar: 2g
Instructions
- Soak the dried corn husks in warm water for about 1 hour, or until they are pliable.
- In a large mixing bowl, combine the masa harina, beef broth, and vegetable shortening. Mix until well combined and the dough comes together.
- In a skillet, cook the ground beef, onion, and garlic over medium heat until the beef is browned and cooked through. Drain any excess grease.
- Add the cumin, chili powder, salt, and black pepper to the skillet with the cooked beef. Stir to combine.
- Add the cooked pinto beans, salsa, shredded cheese, and cilantro to the skillet. Stir until well combined.
- Take a soaked corn husk and spread a thin layer of the masa dough onto the husk, leaving a border around the edges.
- Place a spoonful of the beef and bean mixture onto the center of the masa dough.
- Fold the sides of the corn husk over the filling, then fold the bottom of the husk up. Secure with a strip of soaked corn husk or kitchen twine.
- Repeat the process with the remaining corn husks and filling.
- Place the tamales in a steamer basket and steam for about 1.5 to 2 hours, or until the masa dough is cooked through and firm.
- Remove the tamales from the steamer and let them cool slightly before serving.
- Serve the pinto bean and beef tamales warm with your favorite toppings, such as salsa, sour cream, or guacamole.
Tips
- Make sure to soak the corn husks until they are pliable. This makes them easier to fold and ensures they won't tear during the cooking process.
- You can also make these tamales with shredded chicken or pork for a different twist.