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Pot Roast, Tacos, and Tamales. Oh, my!

Tamales are probably one of the more labor intensive foods I will make. They aren’t difficult to make.They just take a lot of work, but they are worth it and freeze amazingly well for months after. Making Tamales starts a day ahead. It all starts with a large beef roast.
 
I’ll cook the beef roast (Lightly seasoned with salt, pepper, and garlic powder.) in a crock-pot on high for about 4-6 hours.I might throw in some quartered potatoes and baby carrots if I have the space. We have Pot Roast for diner that night. I’ll continue to cook the roast on low for another 4 hours or until the beef shreds easily. I’ll season the shreds with taco seasoning etc mixing the broth into the shredded beef for moisture.   

The next day we’ll have Tacos for lunch using the seasoned shredded beef. If I’m really feeling fancy I’ll fry and shape corn tortillas into taco shells for fresh tacos that are just wonderful.

Now that the beef is seasoned and warmed up, and I’m well fed, we’re ready to start making the Tamales.

Soak and rinse the corn husks. Let dry.

Make the Masa Dough. It’s pretty much 1/2 a bag of Masa, the same seasonings, 1/2 cup of oil, and (about 4-6 cups) chicken broth till it’s a cookie dough consistancy.

Spread the Masa Dough over the dried corn husks. You want it pretty thin. I like to keep mine an inch away from the ends and about 2-3 inches across the husk.

Place some shredded beef in the middle.

And roll the dough around it.

Roll the whole thing up tight and tie the ends off. This is usually enough for several dozen Tamales.

I like to follow up with trimming the strings and ends up neatly.

Steam until the Tamales have hardened, and “bounce back” when pressed on, and aren’t mushy anymore. Time depends on how many and how thick you made them. Usually about an hour or longer.

Snip the knots off the ends. Unroll and serve for dinner!


Steam only as many as you will eat at that sitting. I don’t suggest reheating the Tamales as they lose texture after they have been steamed, refrigerated, and microwaved.

The Tamales may be frozen (for months), thawed, and freshly steamed to serve without any loss of flavor or texture. There you have it. One beef roast. Three different meals. And, enough Tamales for an appetizer, side, or meal, for several months to come.

This entry was posted on Friday, March 18th, 2011 at 3:35 pm and is filed under Crockpot, Thrifty. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

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