How to make beef tamales?

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. read more

Cook tamales for about 1 1/2 to 2 1/2 hours over a medium flame. To make sure they’re done, remove one from the center and one from the side of the pot. They’re ready to eat when you open the husk and the masa peels away easily. read more

Add beef; sauté 5 minutes, turning to brown on all sides. Stir in 1 cup water and 1/2 teaspoon salt; bring mixture to a boil. Cover and bake 1 1/2 hours or until beef is tender. Stir in 1 cup water and 1/2 teaspoon salt; bring mixture to a boil. Cover and bake 1 1/2 hours or until beef is tender. read more

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. read more

Spoon about 2 tablespoons beef mixture down one side of the dough. Using the corn husk as your guide, roll tamale up, jelly-roll style; fold bottom ends of the husk under. Tie 1 corn husk strip around tamale to secure; stand upright in a vegetable steamer. read more

Stack the tamales upright around whatever you put at the bottom, with the folded part facing down. Pack firmly but not tightly. Cover the tamales with corn husks and cover pot with a tightly fitting lid. Cook tamales for about 1 1/2 to 2 1/2 hours over a medium flame. read more