Delicious Beef and Bean Tamales Recipe
Bienvenido, amigos y amigas! As a chef with a passion for both Brazilian and American cuisine, I am thrilled to bring you a recipe that combines the best of both worlds – Tex-Mex Beef & Bean Tamales. These mouth-watering tamales are bursting with savory flavors that will transport your taste buds straight to the heart of Texas.
When I think of Tex-Mex cuisine, I think of bold and spicy flavors. This recipe does not disappoint – it’s packed with ground beef seasoned with cumin, black beans, fresh tomatoes, and scallions. But what really sets these tamales apart is the addition of cream cheese, bacon bits, and Monterey Jack cheese. These ingredients take this classic Tex-Mex dish to new heights!
Making homemade tamales can be intimidating, but don’t let that stop you! Follow my step-by-step instructions and you’ll be amazed at how easy it can be. Whether you’re looking for a show-stopping appetizer or a satisfying main course, these tamales are sure to impress. So get ready to grab a cold cerveza or margarita and enjoy some delicious Tex-Mex Beef & Bean Tamales!
Why You’ll Love This Recipe
This recipe is perfect for those who crave a bit of spicy, savory goodness in their lives. The Tex-Mex Beef & Bean Tamales are not only delicious, but also easy to make, so you can get your mexican fix without hours of preparation.
With ingredients like ground beef, cumin, black beans, tomatoes and bacon, these tamales are packed with flavor that will leave you feeling satisfied and full. But the real secret behind this dish is the masa corn flour dough made from a blend of masa harina, baking powder, egg, sugar, butter, salt and buttermilk.
The combination of fresh corn kernels and Monterey Jack cheese added to this dough will make your taste buds sing with joy. And let’s not forget the cream cheese which adds an extra layer of creaminess to bring out all the flavors.
What’s more? The best part about the Tex-Mex Beef & Bean Tamales is their versatility. You can prepare them as a tamale casserole or as individual tamales. You can substitute the ground beef for shredded beef or cheese if you prefer a vegetarian option. Or if you’re feeling adventurous, you can even try adding Italian stuffed beef or sausage with bell peppers!
So whether you’re having a family gathering or just craving some good ol’ Mexican comfort food, this recipe has got you covered. Its one-pan preparation makes clean-up easy while bringing an authentic Mex-Meal experience right to your kitchen table. Trust me; once you try it, you’ll be hooked!
Ingredient List
Let’s dive right into the ingredient list for our Tex-Mex Beef & Bean Tamales recipe. Here’s what you’ll need:
For the filling:
- 1 pound ground beef
- 1 can (15 oz) black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1/2 cup salsa
- 1/2 cup chopped scallions
- 1/2 cup chopped fresh tomatoes
- 6 strips cooked and crumbled bacon
- 1/2 cup shredded Monterey Jack cheese
For the masa dough:
- 3 cups Masa harina (corn flour)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
- 3/4 cup softened butter
- 4 oz. softened cream cheese
- 2 cups warm water or chicken stock
- 1 large egg
Optional Fillings:
You may add in sweet corn, roasted mild green chiles, fresh diced jalapeno, or sharp cheddar cheese during filling assembly to switch up the flavors.
The Recipe How-To
Step 1: Preparing the filling
- Heat a skillet over medium-high heat and add 1 tablespoon of oil.
- Add 1 pound of ground beef and cook until browned, stirring occasionally, for about 8 minutes.
- Add 1 tablespoon of cumin.
- Add 1 can of drained and rinsed black beans, 1 cup of cooked corn kernels, and 1 cup of diced tomatoes.
- Let it simmer for about 10 minutes until the mixture thickens.
- Stir in chopped scallions, ½ cup of crumbled bacon, and 4 oz of softened cream cheese.
- Set aside the filling while you prepare the masa dough.
Step 2: Making the masa dough
- In a large bowl, combine 3 cups of masa corn flour, 1 tablespoon of baking powder, and 2 teaspoons of salt.
- In a separate bowl, beat one egg with a kitchen mixer until fluffy.
- Gradually add in 2 cups of water while mixing on low speed.
- Add in 1 tablespoon of sugar, 4 oz of melted butter, and 2/3 cup of buttermilk to the egg mixture.
- Mix well until all ingredients are combined.
- Slowly add the wet ingredients into the dry ingredients and mix well.
- Mix in another cup of water until you get a soft dough-like texture.
Step 3: Assembling the tamales
- Cut parchment paper into small squares (about palm-sized).
- Take one parchment square and spread about two tablespoons of masa on it, leaving some margins around the edges.
- Spoon around two tablespoons of filling onto the masa.
- Fold one edge over to cover the filling, then fold both sides towards the center to form a packet.
- Repeat this process with each tamale.
- Brush with some water on the top of each packet.
- Fill a large pot with enough water to cover at least 2/3 of the surface and bring to a boil.
- Place a steamer basket in the pot and arrange the tamales upright onto it, with fold facing down.
- Reduce the heat to medium-low, cover the pot, and steam for about 45-60 minutes until the tamale dough is cooked through.
- Serve warm with salsa, monterey jack cheese, and ranchero sauce on top.
Follow these easy steps and enjoy these delicious Tex-Mex Beef & Bean Tamales.
Substitutions and Variations
The beauty of Tex-Mex Beef & Bean Tamales is that they are easy to customize according to your preferences. Here are some tips and substitutions you can try:
– Vegetarian tamales: If you prefer a vegetarian option, you can replace the beef with diced potatoes or other vegetables such as zucchini or bell peppers. You can also add shredded cheese for extra flavor.
– Shredded beef tamales: Instead of ground beef, you can use shredded beef chuck roast for a more tender and juicy filling. This will take longer to cook, so plan accordingly.
– Italian stuffed beef tamales: For an Italian twist, add cooked Italian sausage and diced bell peppers to the filling mixture. This will give your tamales a delicious savory flavor.
– Cheese tamales: If you’re craving cheese, add one cup of shredded Monterey Jack or Cheddar cheese to the masa dough. The result will be a creamy and cheesy tamale that’s hard to resist.
– Hot tamales: To spice things up, add a dash of cayenne pepper or red pepper flakes to the filling mixture. You can also top your finished tamales with hot salsa or ranchero sauce.
– Hamburger meat tamales: If you don’t have ground beef on hand, you can use hamburger meat instead. Just be sure to drain off any excess fat before adding the other ingredients.
Remember that these are just suggestions – feel free to get creative and experiment with your own combinations!
Serving and Pairing
The Tex-Mex Beef & Bean Tamales are an inviting and classic dish that deserves to be shared. The combination of juicy beef, creamy black beans, and a spicy kick of cumin makes for the perfect hearty meal. Serve it up with a simple salsa to enhance the flavor explosion, and a dollop of silky cream cheese to give it a touch of luxury.
These tamales pair well with a variety of beverages, but nothing screams “fiesta” more than an ice-cold Mexican beer or a classic margarita on the rocks. And don’t forget about wine! A bold red such as Zinfandel or Syrah would pair well with the meatiness of the dish. When it comes to sides, I recommend keeping it simple with some fresh sliced tomatoes, tangy scallions, and crispy bacon.
If you’re looking for a fusion approach to Mexican-American cuisine, try serving these tamales with some baked potato wedges sprinkled with Italian seasonings or stuffed bell peppers with sausage and melted Monterey Jack cheese. The possibilities are endless!
No matter what you serve on the side of these beef and bean tamales, one thing is for sure: your guests are going to love it. Get ready for your meal to turn into a cultural feast for the senses!
Make-Ahead, Storing and Reheating
The great thing about this Tex-Mex Beef & Bean Tamales recipe is that it can be made ahead of time and reheated when you’re ready to eat. To save time and effort, you can make the tamales in large batches and freeze them for later use.
To make ahead, assemble the tamales as directed in the recipe and place them in a baking dish. Then, cover the dish tightly with aluminum foil and store it in the refrigerator for up to 24 hours before baking.
If you want to store the leftover tamales, let them cool to room temperature before transferring them to an airtight container. You can then store them in the refrigerator for up to three days or in the freezer for up to three months.
When you’re ready to reheat the tamales, there are two ways you can do it. The first is to microwave them on high for one minute per tamale. The other option is to place them in a steamer basket over boiling water, cover with a lid and steam for 10-15 minutes.
For an extra kick of flavor, serve these tamales with a side of salsa or ranchero sauce.
Overall, this recipe provides convenience without sacrificing taste. By making ahead and storing properly, you can enjoy delicious homemade tamales any time you want without going through all the trouble each time.
Tips for Perfect Results
Tex-Mex cuisine is all about bold flavors and vibrant colors. When creating these beef and bean tamales, you want each bite to be packed with savory spices, tender meat, and creamy beans. To make sure your tamales turn out perfectly every time, here are some tips to keep in mind.
Firstly, the masa dough plays a crucial role in the texture and flavor of your tamales. I highly recommend using masa harina instead of regular cornmeal to achieve the traditional tamale texture. Additionally, to enhance the flavor of the dough, consider mixing it with cumin or other Tex-Mex spices before adding any liquid ingredients.
Another key tip is to fully cook your ground beef before adding it to the bean filling. This will help prevent any excess moisture from affecting the consistency of your tamales. Also, don’t be shy when it comes to seasoning your meat with cumin and other spices.
When assembling your tamales, remember to spread a thin layer of cream cheese or salsa on top of the dough before adding your filling. This extra flavor and moisture will take your tamales to the next level. And for an even more decadent twist, try adding bits of crispy bacon or shredded Monterey Jack cheese to your filling mixture.
It’s important to use good-quality black beans in this recipe as they are an essential part of the filling. Be sure to drain and rinse them thoroughly before adding them to your skillet with the ground beef mixture.
Finally, when steaming your tamales, make sure they are tightly wrapped in corn husks or parchment paper to prevent any steam from escaping. And if you’re not an expert in tying knots, don’t worry! You can simply fold over the ends of the husks or paper and stack them upright in a large pot.
With these tips and tricks up your sleeve, you’ll be able to create some of the most delicious tamale dishes that you and your loved ones will keep coming back to.
FAQ
Now, let’s move to some frequently asked questions that usually come to mind while preparing Beef & Bean Tamales. These questions are important to address as they can be the turning point between good and excellent tamales. So, without further ado, read on to clarify those doubts and improve your recipe game!
What are Tex Mex tamales?
Tamale, also known as tamal in Spanish, is an authentic dish of Mesoamerican origin. The dish is prepared by cooking masa, a dough composed of corn treated with slaked lime, wrapped in either corn husks or banana leaves. The edible wrapper can either be removed before consumption or served as a plate.
What are the best meat cuts for tamales?
Tamales are enhanced with the use of brisket as the main beef ingredient.
What kind of sauce do you serve with tamales?
While there are many options for sauces to accompany tamales, such as guacamole and sour cream, the classic red chili sauce remains the most beloved choice. It’s important to note that this sauce should not be mistaken for ranchero sauce.
What kind of peppers are used in tamales?
When selecting dried chili peppers for your recipe, you may want to consider New Mexico, Pasilla, or Nora peppers. New Mexico peppers come in different heat levels, while Pasilla peppers boast a sweet and fruity taste. Nora peppers, also known as Spanish paprika peppers, can also be a great option.
Bottom Line
with Seth Godin’s style:
In conclusion, if you’re looking for a Tex-Mex dish that will satisfy both your taste buds and your cravings, look no further than these Beef & Bean Tamales. With the perfect combination of ground beef, black beans, and traditional Tex-Mex spices like cumin, these tamales are sure to delight both beef lovers and vegetarians alike.
The key to creating the perfect masa dough is to make sure your ingredients are fresh and follow the recipe closely. Don’t be afraid to experiment with different fillings or garnishes like salsa or ranchero sauce.
Overall, this recipe is an easy way to bring a taste of Mexico straight into your kitchen. So why not try it out tonight? Your family and friends are sure to thank you for introducing them to one of the best Mexican dishes out there – homemade tamales!
Tex-Mex Beef & Bean Tamales #RSC Recipe
Ingredients
- 3 1/2 cups fresh corn kernels (from 4 ears of corn)
- 2 tablespoons buttermilk
- 3/4 teaspoon salt
- 1/2 cup butter, softened
- 2 tablespoons sugar
- 1 egg
- 1 cup masa corn flour (harina de maiz)
- 1/2 teaspoon baking powder
- 1 cup monterey jack cheese (grated)
- 2 ounces bacon (about 3 slices)
- 3 scallions, chopped
- 1 tomatoes, chopped
- 1 teaspoon cumin
- 1 -2 teaspoon garlic salt
- 1 lb ground beef
- 1 (15 ounce) can black beans
- 4 ounces cream cheese, softened
- 4 tablespoons ranch dressing
- 1/4 cup salsa
- Reynolds Wrap Foil (Non-Stick)
Instructions
- Make the masa dough for the tamales: Beat one stick of butter with 2 tablespoons sugar until fluffy. Add the egg and beat until mixture is smooth.
- Place the corn kernels in a food processor or blender with the buttermilk and the salt and process until smooth. Add corn to the butter/egg mixture and beat until well blended.
- Stir the baking powder into the masa (harina de maiz). Add dry ingredients to the corn/butter mixture, mixing until well blended. Stir in 3/4 cups grated Monterrey Jack cheese. Set aside.
- Place the bacon in a heavy skillet and cook over medium heat until crispy. Remove from heat and set aside for another use, leaving rendered fat in the skillet.
- Cook the chopped scallions and tomatoes in the bacon fat until soft and fragrant. Add the ground beef and cook over medium heat, stirring, until browned. Add the can of black beans (with liquid) and cook, stirring, until liquid is evaporated. Remove from heat and set aside. Taste for seasoning and add more garlic salt if desired.
- In a medium bowl, whisk together the softened cream cheese with the ranch dressing.
- Fill and Wrap Tamales: Place a 7 by 12 inch rectangle of Reynolds Wrap Non-Stick foil on the counter, with the non-stick side facing up.
- Spread about 1/3 cup of the corn masa dough into a 3 x 5 inch rectangle in the center of the foil. Spread 1 tablespoon of the cream cheese mixture on top of the masa. Place 1/4 cup of the beef and bean mixture on top of the cream cheese. Sprinkle 1 tablespoon grated Monterrey Jack. Top with another 1/3 cup masa, and spread it to cover the filling.
- Fold one short end of the foil up over the filling. Fold the two long sides in over the filling. There will be one end that is still open. Lift the tamale with the open end facing upwards and twist foil to close that end.
- Make 3 more tamales in the same way.
- Place tamales in a steamer basket, and place the basket over a pot with 2 inches of simmering water. Tamales should not touch the water. Cover tightly with a lid and steam tamales for 1 hour, checking water level from time to time.
- Let tamales cool for 15-20 minutes before serving. Serve with extra cream cheese mixture on the side.
- Tamales can be made ahead and reheated in the oven or in a steamer. Unwrap tamales before reheating them in the microwave. This recipe makes 4 large tamales. You can divide the ingredients into smaller amounts to make 8-10 smaller tamales, or even 16 appetizer-size tamales.
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Dora
Dora is a chef well-versed in Brazilian and American cuisine. After a hard day's work in the kitchen of her restaurant, she finds the time to jot down recipes for her food blog. Her recipes are sure to delight foodies everywhere, as she strives to make each one unique and enjoyable to read.