Birria Tamales
Ingredients
- 4 cups of Maseca Nixtamasa® corn masa flour
- 4 ¼ cups of beef broth
- 1 ½ cups of lard (or vegetable shortening),
- 1 teaspoon of baking powder
- 1 dried guajillo chiles, stems removed, rinsed
- 1 dried New Mexico chile, stems removed, rinsed
- 1 dried mulato chile, stems removed, rinsed
- 1 dried pasilla chile, stems removed, rinsed
- 1 dried puya chile, stems removed, rinsed
- 1 garlic clove, peeled
- ¼ teaspoon of coriander seeds
- 3 allspice berries
- 3 ½ teaspoon of salt
- 1.5 pounds of birria meat, cooked and shredded
- 33 ounces of birria broth
- 35-40 corn husks for tamales
- fresh chopped cilantro for serving
- chopped red onion for serving
Preparation
- Soak corn husks in hot water for at least 2 hours.
- Put all chiles in a large saucepan, add water to cover and bring to a boil. Reduce heat and simmer until softened.
- In a blender, add chilies, 1 cup of beef broth, garlic, coriander, allspice berries, and ½ teaspoon of salt and blend until smooth. Strain mixture and set aside.
- Place lard in a bowl of a large stand mixer fied with the paddle aachment. Beat at high speed until light and silky.
- Add Maseca Nixtamasa®, 3 teaspoons of salt, and baking powder and blend on low speed. Slowly add 3 ¼ cups of beef broth and red chili sauce. Continue mixing at a low speed until masa is fluffy.
- Drain corn husks, place 3 spoons of masa into the center of the corn husk and spread evenly with a spoon. Add some birria meat in the middle of the husk.
- Close the husk overlapping the sides to the middle and then fold upward the top portion of the husk.
- Place tamales on the steam rack of a steamer pot. Cover tamales with corn husks and 2 clean kitchen towels and cover with lid.
- Cook until tamales come off the husk when serving (approximately 1 ½ hours).
- Serve tamales with birria broth on the side, and sprinkle onion and cilantro.
