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Shredded Beef Poblano Tamales

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  • Prep 2 hr 0 min
  • Total 8 hr 0 min
  • Ingredients 20
  • Servings 12
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Some Christmas recipes, like tamales, are essential to many Latin American homes. Tamales prepared in a variety of ways have been at the top of my family’s Christmas dinner recipes for as long as I can remember. It’s a time for family to gather and share holiday memories and new Christmas recipes that will be passed down to future generations.
by Sonia Mendez Garcia
Updated Sep 28, 2015
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Ingredients

  • 3 lb rump roast
  • 1 1/2 tablespoons salt
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • 2 teaspoons cumin seeds
  • 6 cups beef broth
  • 7 poblano peppers
  • 4 serrano peppers
  • 12 tomatillos, rinsed
  • 6 tablespoons olive oil
  • 1/2 cup cilantro, chopped
  • 1 cup diced white onion
  • 4 cloves garlic, minced
  • 2 teaspoons cumin powder
  • 50 dried corn husk
  • 4 cups masa harina (literally “dough flour” in Spanish. A type of traditional flour used for tamales)
  • 2 tablespoons mild chili powder
  • 2 teaspoons baking powder
  • 1 cup vegetable shortening or lard
  • 6 cups water

Directions

  •  
    1
    Add beef to a slow cooker, season with 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon garlic powder and 2 teaspoons cumin seeds. Pour in all of the broth, cook on high for 5 hours.
  •  
    2
    Add the peppers and tomatillos to a baking sheet. Drizzle with 3 tablespoons of olive oil and broil for 7 minutes per side, and let cool. Cover the husk with hot water.
  •  
    3
    Remove the blistered skins, stems and seeds from the poblanos peppers. Reserve 3 of the poblanos for later. Add the remaining peppers, tomatillos and 1/2 cup of cilantro to the blender. Season with 3 teaspoons of salt, pulse to blend until smooth, set aside.
  •  
    4
    Shred the beef, strain the broth, reserving 4 cups. Preheat 3 tablespoons of olive oil to medium heat in a skillet. Add the onions, garlic and beef, cook for 5 minutes. Add half of the salsa from the blender and cumin, cook for 40 minutes. Taste for salt.
  •  
    5
    Combine the masa harina, 1 teaspoon salt, chili powder and baking powder. Warm the reserved broth, add to masa harina until dough forms. Melt the shortening and mix it into the masa until well incorporated. Slice the remaining poblanos into 48 thin strips.
  •  
    6
    Take the husk and shake off excess water. Take a 4-inch-wide husk and, using the back of a spoon, spread out evenly 4 tablespoons of masa to the bottom half of husk. Fill with about 2 tablespoons of beef, add one poblano strip, fold in the sides, fold top down.
  •  
    7
    Fill the bottom of large steamer pot with 6 cups of water. Arrange the tamales standing in steamer with open side up. Add any remaining husk to cover the tamales. Cover and bring to a boil, reduce heat to medium, set timer for 1 hour. Check for water level after 30 minutes, adding more hot water if needed. Remove from heat and let stand for 20 minutes before serving. Garnish tamales with extra salsa verde.

Expert Tips

  • tip 1
    To freeze tamales, cool completely and store in heavy plastic freezer bags.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Some Christmas recipes, like tamales, are essential to many Latin American homes. Tamales prepared in a variety of ways have been at the top of my family’s Christmas dinner recipes for as long as I can remember. It’s a time for family to gather and share holiday memories and new Christmas recipes that will be passed down to future generations.
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