A recipe for hot tamales with beef rather than pork?

Beef Hot Tamales: A Spicy Fiesta in Your Kitchen

This recipe offers a delicious alternative to traditional pork tamales, featuring juicy beef seasoned with smoky, earthy flavors and wrapped in a comforting corn husk.

Yields: 12-15 Tamales

Prep Time: 1 hour

Cook Time: 2 hours

Ingredients:

For the Beef Filling:

* 2 lbs beef chuck roast, cubed

* 1 large onion, chopped

* 2 cloves garlic, minced

* 1 tbsp chili powder

* 1 tsp cumin

* 1 tsp smoked paprika

* 1/2 tsp oregano

* 1/4 tsp cayenne pepper (adjust to taste)

* 1 tsp salt

* 1/2 tsp black pepper

* 1 (14.5 oz) can diced tomatoes, undrained

* 1 cup beef broth

* 1/2 cup tomato paste

For the Masa:

* 3 cups masa harina (corn flour)

* 1 tsp baking powder

* 1 tsp salt

* 1 1/2 cups warm water

* 1/2 cup lard or vegetable shortening

* 1/2 cup beef broth

Other:

* 12-15 fresh corn husks, soaked in hot water for at least 30 minutes

* Butter or vegetable oil, for greasing

Instructions:

1. Prepare the beef filling: In a large Dutch oven or pot, brown the beef cubes on all sides over medium-high heat. Drain excess fat. Add onion and garlic, sauté until softened, about 5 minutes. Stir in chili powder, cumin, paprika, oregano, cayenne pepper, salt, and black pepper.

2. Add the liquids: Pour in the diced tomatoes, beef broth, and tomato paste. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 hours, or until the beef is very tender.

3. Shred the beef: Remove the beef from the pot and shred with two forks. Return the shredded beef to the pot with the sauce.

4. Make the masa: In a large bowl, whisk together the masa harina, baking powder, and salt. Gradually add the warm water, lard/shortening, and beef broth, whisking constantly until smooth.

5. Assemble the tamales: Spread a thin layer of masa on the widest end of each corn husk, leaving about 2 inches at the top for folding. Spoon about 2 tablespoons of the beef filling onto the masa. Fold the sides of the husk inward, then roll up tightly, tucking the pointed end of the husk into the filling. Tie the top with a piece of husk or kitchen twine.

6. Steam the tamales: Place the tamales in a steamer basket, standing upright. Add enough water to the steamer pot so it comes about halfway up the basket. Bring the water to a boil, cover, and steam for 2 hours.

7. Serve: Carefully remove the tamales from the steamer. Serve hot, unwrapped, with your favorite toppings like salsa, sour cream, or guacamole.

Tips:

* For a milder flavor, omit the cayenne pepper or use less.

* Feel free to add other ingredients to the filling, such as chopped green chiles, bell peppers, or corn.

* If you don't have a steamer, you can cook the tamales in a large pot with a trivet or a heat-safe plate in the bottom.

* Leftover tamales can be stored in the refrigerator for up to 3 days. To reheat, steam for 15 minutes.

Enjoy your delicious, spicy Beef Hot Tamales!