Beef Tamale Filling
The beef tamale filling is used in the same manner as the chicken. Be sure to time your tamale ingredients so they are ready at nearly the same time. This red beef filling is a favorite. It has a deep flavor and can be spicy depending on the chilis. Sometimes a chili just doesn’t have heat and sometimes it carries a punch.
I hope you enjoy this.
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Ingredients
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| 4 pounds Beef roast | |
| 1large onion | |
| 6 Garlic cloves | |
| 2pounds Pork thigh | |
| 5-6 New Mexican chilis | |
| 2Cup approximately Reserved beef broth | |
| Salt to taste | |
| 2 Chili pasilla | |
| 2 toasted chili del arbol (only if the New Mexican chilis are not spicy) | |
| 7 tomatillos peeled and boiled | |
| 1 tsp vinegar |
Directions
1.
Prepare the meat
Before beginning this recipe you need to soak the chilis over night in a large bowl making sure they are submerged completely.
In a large pot, boil the beef with half the onion and half the garlic. In a separate pot boil the pork with the remaining onion and garlic.
When the meat is cooked through shred the beef and remove any gristle. Reserve about 2 cups of broth for the sauce.
Shred the pork and remove the gristle but reserve it.
Take the pork fat, fry it and set it aside.
To make the sauce you will need to take the soaked chilis and remove the stems then rinse all of the seeds out.
Put them in the blender with the onion, garlic, broth, tomatillos, vinegar and salt. Add the chili del arbol (if you want it). Blend until you have a smooth sauce then strain it into a large clean pan. Add the fried pork fat to the chili sauce along with the shredded mean making sure to. mix the meat so it is coated with the sauce then simmer for about 20 minutes.
Make sure to cool the meat completely before adding to tamales.
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