A delightful twist on traditional tamales, featuring tender beef and a flavorful masa dough.
Prepare the beef filling by cooking the beef with onion, garlic, cumin, and chili powder until tender.
Cook the beef on low heat to ensure it becomes tender and absorbs the spices.
Shred the cooked beef and mix it with the cooking juices for added flavor.
Use two forks to shred the beef easily.
Prepare the masa dough by mixing masa harina, baking powder, butter, and broth until smooth.
Add broth gradually to achieve the right dough consistency.
Soak the corn husks in warm water until pliable.
Ensure the husks are fully submerged for even soaking.
Spread masa dough onto each corn husk, add beef filling, and fold the husks to enclose the filling.
Don't overfill the husks to prevent leaking during steaming.
Steam the tamales in a steamer for about 40 minutes until the masa is set.
Check the water level in the steamer periodically to avoid drying out.
Serve the tamales warm with your favorite sides.
Pair with salsa or guacamole for a complete meal.
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