Carne Asada Tamales
Portion Cost: $2.10
Suggested Menu Price: $6.95
- 3 Tbsp Blended Olive Oil
- 1 oz Small Yellow Onion, diced
- 1 Tbsp Chipotle Pepper In Adobo Sauce
- 2 tsp Whole Peeled Garlic
- 1 tsp Crushed Red Pepper
- 3 tsp Dark Chili Powder
- 1 Tbsp Kosher Salt
- 8 oz Boneless Flank Steak, trimmed
- 3 oz Tamale Corn Husk (Enconchada)
- 8 oz Enriched Yellow Cornmeal
- 1 tsp Baking Powder
- 1 tsp Salt
- 1 3/8 oz Crisco® Shortening
- In a hot sauté pan, add 2 tsp of the blended oil and the diced onion. Cook until translucent. Remove from heat and drain the onion on a paper towel. In a blender add the rest of the oil, chipotle, garlic, crushed red pepper, chili powder and salt. Blend until fully combined.
- Marinate the steak in your marinade for at least one hour. Once marinated, remove and grill until medium. Remove from heat and let it rest for at least 10 minutes. Dice the beef and combine with the onions. Set aside. In a large bowl, cover the corn husks (approximately 6) in cold water and let them sit for at least 45 minutes up to 2 hours.
- For the dough: Take the corn meal and mix with the baking powder and 1 tsp. of salt. Add in the Crisco and knead with your hands. If the dough is too dry add a bit more Crisco.
- Remove the husks from the water and shake off any excess. Add 1 oz. of dough to the top portion of the husk and pat down. Add about 1 oz. of the carne asada mixture (leaving room on the dough on the sides) and cover the meat with the remaining dough. Roll the corn husk loosely and fold the bottom end of the husk up (you can then tie this together with butchers twine if you wish). Repeat with the other 5 tamales.
- Stand the tamales up on their folded end and steam them for approximately 1 hour or until the dough pulls away from the husk easily.
- Servings: 3
- Type: Lunch, Entree
- Cost: $5-$10
- Categories: Recipes, VOL 4 - ISSUE 3 • SUMMER 2016
- Tags: Dinner, Entrée, Lunch, Mexican