Skillet Beef Tamales Recipes

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HOMEMADE BEEF TAMALES



Homemade Beef Tamales image

Homemade tamales with homemade tortillas. Top with sour cream.

Provided by Marvin Howard

Categories     100+ Everyday Cooking Recipes

Time 1h40m

Yield 25

Number Of Ingredients 15

5 pounds ground beef
1 (4 ounce) can chopped roasted green chile peppers
5 teaspoons hot pepper sauce (such as Cholula®)
1 tablespoon kosher salt
4 cloves garlic, pressed, divided
1 tablespoon minced white onion
2 teaspoons ground black pepper
1 teaspoon ground cayenne pepper
1 (2 pound) package yellow masa flour
2 tablespoons lard
1 teaspoon baking powder
2 cups water, divided
50 dried corn husks
8 ounces grated Chihuaua cheese, or to taste
5 tablespoons chili powder

Steps:

  • Heat a large cast-iron skillet over medium heat. Add beef, green chiles, hot sauce, salt, 3 cloves garlic, onion, black pepper, and cayenne pepper. Cook and stir until beef is thoroughly browned, 10 to 15 minutes. Drain and reserve the drippings.
  • Combine reserved drippings, masa, lard, and baking powder in a large bowl. Mix well. Add up to 1 cup water, 1 teaspoon at a time, until mixture is as thick as biscuit dough. Divide into 50 equal balls. Place dough balls between 2 cutting boards each lined with a sheet of waxed paper; flatten into circles.
  • Place each dough circle into a corn husk. Spoon about 3 tablespoons beef mixture in a line across the middle of each husk. Top with a small amount of cheese. Fold opposing sides of the tortilla to overlap the filling. Roll the husk around the tamale and fold in one end.
  • Combine the remaining 1 clove garlic, 1 cup water, and chili powder in a small saucepan over medium-high heat. Bring chili sauce to a boil. Remove from heat.
  • Stand a batch of the tamales, folded ends-down, in a steamer basket on top of a double boiler over simmering water. Bring water to a boil; cover and steam for 20 minutes. Remove tamales from heat; remove husks and top tamales with the chili sauce. Repeat with remaining tamales.

Nutrition Facts : Calories 375.2 calories, Carbohydrate 29.7 g, Cholesterol 66.2 mg, Fat 19.5 g, Fiber 5.6 g, Protein 20.6 g, SaturatedFat 7.9 g, Sodium 454.3 mg, Sugar 0.3 g

BEEF TAMALES



Beef Tamales image

These are just like the tamales my Abuelita used to make for special occasions. This recipe makes a lot, but if you're going to go to all the trouble of making tamales from scratch, you might as well have a party! You will need butchers' twine and a large pot with a steamer basket to make these. May be frozen up to 6 months in heavy-duty resealable plastic bags. To reheat, thaw in refrigerator and then steam or microwave until heated through.

Provided by jenn

Categories     World Cuisine Recipes     Latin American     Mexican

Time 6h30m

Yield 36

Number Of Ingredients 17

4 pounds boneless chuck roast
4 cloves garlic
3 (8 ounce) packages dried corn husks
4 dried ancho chiles
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
1 cup beef broth
1 teaspoon cumin seeds
1 teaspoon ground cumin
2 cloves garlic, minced
2 teaspoons chopped fresh oregano
1 teaspoon red pepper flakes
1 teaspoon white vinegar
salt to taste
3 cups lard
1 tablespoon salt
9 cups masa harina

Steps:

  • Place beef and garlic in a large pot. Cover with cold water and bring to a boil over high heat. As soon as water boils, reduce heat to a simmer and cover pot. Let simmer for 3 1/2 hours, until beef is tender and shreds easily. When beef is done, remove from pot, reserving 5 cups cooking liquid and discarding garlic. Allow meat to cool slightly, and shred finely with forks.
  • Meanwhile, place corn husks in a large container and cover with warm water. Allow to soak for 3 hours, until soft and pliable. May need to weight down with an inverted plate and a heavy can.
  • Toast ancho chiles in a cast iron skillet, making sure not to burn them. Allow to cool and then remove stems and seeds. Crumble and grind in a clean coffee grinder or with a mortar and pestle.
  • Heat oil in a large skillet. Mix in flour and allow to brown slightly. Pour in 1 cup beef broth and stir until smooth. Mix in ground chiles, cumin seeds, ground cumin, minced garlic, oregano, red pepper flakes, vinegar and salt. Stir shredded beef into skillet and cover. Let simmer 45 minutes.
  • Place lard and salt in a large mixing bowl. Whip with an electric mixer on high speed until fluffy. Add masa harina and beat at low speed until well mixed. Pour in reserved cooking liquid a little at a time until mixture is the consistency of soft cookie dough.
  • Drain water from corn husks. One at a time, flatten out each husk, with the narrow end facing you, and spread approximately 2 tablespoons masa mixture onto the top 2/3 of the husk. Spread about 1 tablespoon of meat mixture down the middle of the masa. Roll up the corn husk starting at one of the long sides. Fold the narrow end of the husk onto the rolled tamale and tie with a piece of butchers' twine.
  • Place tamales in a steamer basket. Steam over boiling water for approximately one hour, until masa is firm and holds its shape. Make sure steamer does not run out of water. Serve immediately, allowing each person to unwrap their own tamales. Allow any leftovers (still in husks) to cool, uncovered, in the refrigerator.

Nutrition Facts : Calories 346.8 calories, Carbohydrate 23.3 g, Cholesterol 38 mg, Fat 24.4 g, Fiber 3.2 g, Protein 9.1 g, SaturatedFat 9.1 g, Sodium 247.6 mg, Sugar 0.2 g

SKILLET TAMALE PIE



Skillet Tamale Pie image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
1 small onion, chopped
1 pound lean ground beef
1 tablespoon chili powder
Kosher salt and freshly ground pepper
1 15-ounce can chili beans (do not drain)
2 large eggs
1/2 cup sour cream, plus more for serving
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1 cup grated sharp cheddar cheese (about 4 ounces)

Steps:

  • Position a rack in the upper third of the oven; preheat to 450 degrees F. Heat 1 tablespoon olive oil in a medium ovenproof skillet over medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes. Add the ground beef, chili powder and a pinch each of salt and pepper. Continue to cook, breaking up the beef with a wooden spoon, until browned, about 5 minutes. Remove from the heat and stir in the beans.
  • Whisk the eggs, sour cream and 1/2 cup water in a medium bowl. Add the cornmeal, flour, baking powder, the remaining 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper; stir until smooth. Stir in 1/2 cup cheddar.
  • Pour the cornmeal mixture over the beef in the skillet; spread evenly. Transfer to the oven and bake until the topping is golden brown and firm, 20 to 22 minutes. Remove from the oven and top with the remaining 1/2 cup cheddar. Switch the oven to broil; broil until the cheese is browned and bubbling, 1 to 3 minutes. Serve with sour cream.

SKILLET BEEF TAMALES



Skillet Beef Tamales image

I found something similar to this years ago and have recently added my own spin. Here's the outcome: an easy, cheesy meal your family can't get enough of. We don't have to tell them it's healthy. -Deborah Williams, Peoria, Arizona

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 5 servings.

Number Of Ingredients 9

1 pound lean ground beef (90% lean)
1/3 cup chopped sweet red pepper
1/3 cup chopped green pepper
2 cups salsa
3/4 cup frozen corn
2 tablespoons water
6 corn tortillas (6 inches), halved and cut into 1/2-inch strips
3/4 cup shredded reduced-fat cheddar cheese
5 tablespoons fat-free sour cream

Steps:

  • In a large skillet coated with cooking spray, cook beef and peppers over medium heat 6-8 minutes or until beef is no longer pink and vegetables are tender, breaking up beef into crumbles; drain. Stir in salsa, corn and water; bring to a boil., Stir in tortilla strips. Reduce heat; simmer, covered, 10-15 minutes or until tortillas are softened. Sprinkle with cheese; cook, covered, 2-3 minutes longer or until cheese is melted. Serve with sour cream. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Serve with sour cream.

Nutrition Facts : Calories 329 calories, Fat 11g fat (5g saturated fat), Cholesterol 59mg cholesterol, Sodium 679mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 6g fiber), Protein 25g protein. Diabetic Exchanges

SKILLET BEEF TAMALES



Skillet Beef Tamales image

Make and share this Skillet Beef Tamales recipe from Food.com.

Provided by weekend cooker

Categories     Lunch/Snacks

Time 40m

Yield 5 tortillas, 5 serving(s)

Number Of Ingredients 9

1 lb lean ground beef
1/3 cup chopped green pepper
1/3 cup chopped sweet red pepper
2 cups salsa
3/4 cup frozen corn
2 tablespoons water
6 (6 inch) corn tortillas, halved, and cut into 1/2 inch strips
3/4 cup shredded reduced-fat cheddar cheese
5 tablespoons nonfat sour cream

Steps:

  • In a large non-stick skillet coated with cooking spray, cook beef and peppers over medium heat until meat is no longer pink, drain.
  • Stir in the salsa, corn, and water and bring to a boil.
  • Stir in tortilla strips, reduce heat, cover, and simmer for 10-15 minutes or until tortillas are softened.
  • Sprinkle with cheese, cover and cook 2-3 minutes longer or until cheese is melted.
  • Serve with sour cream.

IRON SKILLET TAMALE PIE



Iron Skillet Tamale Pie image

Looking at my recipes you probably get the idea that we like Mexican food! This is Paula Deen's recipe for tamale pie. If you can't find Self-Rising Corn Meal MIX in your local super market, see Recipe #254874 to make your own.

Provided by Galley Wench

Categories     Grains

Time 55m

Yield 8 serving(s)

Number Of Ingredients 19

1 lb ground chuck
1 onion, chopped
1 red bell pepper, chopped
1 (10 ounce) can enchilada sauce
1 (8 ounce) can tomato sauce
1 teaspoon ground cumin
1 teaspoon chili powder
1/8 teaspoon salt
1 1/2 cups shredded cheddar cheese
2 cups self-rising cornmeal mix
1 cup cream-style corn
3/4 cup milk
1/2 cup vegetable oil
2 large eggs
1 teaspoon sugar
1 teaspoon chili powder
1 (4 ounce) can green chilies (optional)
salsa
avocados or guacamole

Steps:

  • In a large ski8llet, combine ground chuck, onion, and bell pepper.
  • Cook over medium high heat, stirring occasionally, until beef is browned and crumbly.
  • Drain well.
  • Stir in enchilada sauce, tomato sauce, cumin, chili powder, and salt.
  • Bring to a boil over medium heat.
  • Reduce heat and simmer 20 minutes, stirring frequently.
  • Stir in cheese. Set aside.
  • Preheat oven to 350 degree F.
  • Lightly grease a 10-inch cast-iron skillet.
  • In a medium bowl, combine cornmeal MIX, cream-stye corn, optional green chiles, milk, oil and eggs, stirring until smooth.
  • Stir in sugar and chili powder.
  • Pour one-third of batter into skillet.
  • Bake 10 minutes.
  • Spoon meat mixture evenly over cornbread layer.
  • Spoon remaining cornmeal batter evenly over meat mixture.
  • Bake 35 to 40 minutes or until wooden pick inserted in center of cornb read comes out clean.
  • Allow to set for about 10 mnutes before cutting into wedges.

Nutrition Facts : Calories 489.5, Fat 29.5, SaturatedFat 9.2, Cholesterol 115.2, Sodium 1104.2, Carbohydrate 35.7, Fiber 3.9, Sugar 4.6, Protein 22.5

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