Tamale Cheddar Beef Squares Recipes

SMOKED CHEDDAR CHEESE TAMALES

Steps:

• Put the corn husks in a roasting pan of warm water; soak until softened, about 30 minutes.
• Meanwhile, prepare the dough: Whisk the masa harina, baking soda and sea salt in a large bowl. Stir in the chicken broth and lard with a wooden spoon to make a thick dough. (If it seems dry, add a splash of broth.) Let the dough rest 30 minutes. Meanwhile, preheat the broiler. Put the poblanos on a foil-lined broiler pan; broil, turning, until charred, about 7 minutes. Transfer to a bowl, cover with plastic wrap and set aside 10 minutes. Peel off the skins, then stem, seed and dice the peppers.
• Heat the butter and vegetable oil in a skillet over medium heat. Add the onion and scallions and cook until soft, about 5 minutes. Add the poblanos, tomatoes and vinegar, season with kosher salt and pepper, and cook 5 more minutes. Remove from the heat and let cool completely. Fold in both cheeses.
• Remove the corn husks from the water and gently squeeze dry. Tear 4 husks into thin strips to use as ties. Spread a heaping tablespoonful of dough onto the wide end of each remaining husk, leaving a 1/2-inch border on the top and both sides and 3 inches on the tapered end. Spread 1 tablespoon of the cheese mixture over the dough, then roll up the tamale into a cigar shape. Fold up the tapered end and tie closed with a strip of husk.
• Put the tamales upright in a steamer basket set over a few inches of boiling water; steam until the filling is firm, 30 to 40 minutes. Remove the tamales and let rest 10 minutes.
• Mix the sour cream and lime zest in a small bowl and season with kosher salt. Unwrap the tamales and serve with the lime sour cream.

BEEF TAMALE CASSEROLE

Steps:

• Preheat oven to 350°F.
• Make the cornmeal layer by mixing yellow cornmeal, 1/2 teaspoon salt and 4 cups water in a saucepan.
• Over medium heat, bring mixture to a boil.
• Reduce heat and then cook, stirring, until thickened (about 5 minutes).
• In a large skillet, cook beef, onion, bell pepper and garlic until meat is longer pink and vegetables are tender (about 5 minutes).
• Stir in seasonings, tomatoes, beans and corn and simmer for about 5 minutes.
• Spray a 9x13-inch baking dish with non-stick spray (or large casserole dish).
• Spoon in meat mixture.
• Spread cornmeal mixture over and then sprinkle with cheese.
• Bake, uncovered, until bubbly and cheese is melted, about 30 minutes.
• Let stand 10 minutes before serving.

SLOW-COOKER BEEF TAMALE BOWLS

Steps:

• Add beef, taco seasoning mix and enchilada sauce to slow cooker. Top with onion and bell peppers. Cover and cook on Low heat setting 7 to 8 hours or High heat setting 4 to 6 hours.
• Remove beef; shred with 2 forks. Remove bell peppers and onions to plate. Stir beef back in to slow cooker; add beans. Keep on Low heat setting.
• Heat water to boiling in high-sided skillet. Reduce heat to medium; slowly beat in polenta. Cook 15 to 20 minutes, stirring frequently, until polenta is soft and thick. Keep warm; just before serving, stir in Cheddar cheese, butter, salt and pepper. If polenta seems too thick, add a tablespoon of butter or milk.
• Serve polenta on plates topped with shredded beef, bell peppers and onions. Add a dollop of mashed avocado, Mexican cheese blend, cilantro and crushed tortilla chips.

TAMALE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Unwrap tamales and cut into thick chunks. Place a portion of the chopped tamales in the bottom of a 2 quart casserole dish. Then layer the onions, cheese, tortilla chips and chili without beans.
• Repeat this until all ingredients are used, topping off with cheese and chips. Then sprinkle with the water.
• Bake, uncovered, at 350 degrees F (175 degrees C) for 40 to 45 minutes.

BEEF TAMALES

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.

TAMALE BEEF SQUARES

Steps:

• Preheat oven to 400°F. Spray 12X8-inch baking dish with nonstick cooking spray. Stir together corn muffin mix, milk, egg substitute and oil. Spread in bottom of prepared dish. Cook ground beef and onion in large skillet 6 to 8 minutes over medium-high heat, stirring to break up meat. Drain fat. Stir in corn. Mix together tomatoes and cornstarch, breaking up any large pieces of tomato. Stir into beef mixture in skillet. Bring to a boil, stirring frequently. Spoon beef mixture over corn muffin mixture in baking dish. Cover with foil. Bake 15 minutes. Remove foil; bake 10 minutes more. Sprinkle with cheese; bake 2 to 3 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into squares.

SKILLET BEEF TAMALES

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.

BEEF AND CHEESE TAMALE PIE

Steps:

• To prepare beef filling, combine onion, ground beef, garlic, oregano, cumin, salt and chili powder in a large skillet; sauté until beef is browned.
• Add tomatoes and corn and heat through. Remove from heat and stir in cilantro.
• Preheat the oven to 350°F Lightly grease a 13-by-9-inch casserole dish.
• To prepare cornmeal batter, combine chicken broth and salt in a large saucepan. Bring to a boil over high heat. Whisk together cornmeal and cold water until smooth. While broth is boiling, add cornmeal mixture all at once, whisking constantly. Stir over medium heat until thick and boiling. Cook 3 to 5 minutes or until the consistency of mashed potatoes. Stir in yogurt and cook 3 to 5 minutes, stirring often.
• Spread about two-thirds of the cornmeal batter in casserole. Add beef filling. Top with 1 cup pepper Jack and 1 cup Cheddar cheese. Spoon on remaining cornmeal batter and smooth with a spatula.
• To make the toppings, stir yogurt and cream together in a small bowl. Spoon lines of yogurt mixture and diced tomatoes across top. Sprinkle remaining cheeses over top.
• Place casserole dish on top of a large baking sheet. Bake 30 minutes; cover with foil and bake 30 minutes longer. Let stand 20 minutes before serving. Serve with sour cream and black olives.

BEEF TAMALE SQUARES

Steps:

• Heat oven to 450^. Lightly grease a 12x8-inch baking dish. Combine muffin mix, water, eggs and chili powder in a medium bowl; add beef, salsa, 1 cup cheese and the corn. Place into prepared baking dish. Bake for 20 minutes; top with remaining cheese. Bake for an additional 5 minutes or until knife inserted near center comes out clean. Let stand for 10 minutes before serving. Serve over lettuce.