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Beef Tamales

Reviewed: Oct. 29, 2007
This is a pretty way to make tamales but I agree with others that using pork is better. Make sure to brown the meat, onions, and garlice before simmering with spices for better flavor. Also, use the fatty broth strained in greater ratio to the masa and lard. I use a teaspoon of baking powder for a fluffier dough. To avoid soggy tamales you must place shucks in the bottom of your steamer while steaming! Otherwise the water really soaks them. Before eating or storing they must cool down on a sheet to firm up. I freeze mine raw to steam fresh for parties. Most people have never had a tamale fresh out of the steamer. Reheated will never be the same.
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