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Spiced Beef Mince and Sweetcorn Tamales

Spiced Beef Mince and Sweetcorn Tamales

Eleanor Craig
Tamales are a beloved dish in Mexican cuisine, known for their comforting and hearty nature. This recipe adds a modern twist by combining spiced beef mince with the sweet burst of sweetcorn, making each bite a delightful play of flavors and textures. A perfect dish for family gatherings or celebratory feasts.
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Prep Time 45 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 15 minutes
Course Main Course
Cuisine Latin American / Caribbean
Servings 6 tamales
Calories 616 kcal

Ingredients
 
 

Tamale Filling

  • Glass bowl of olive oil isolated on white background1 tablespoon olive oil - extra virgin preferred
  • Raw meat mince500 grams ground beef (minced beef) - lean, grass-fed if possible
  • Ripe yellow onion on a white background1 medium onion - finely chopped
  • garlic2 cloves garlic - minced
  • ground cumin1 teaspoon cumin - ground
  • Sweet pepper red paprika powder in wooden bowl over white1 teaspoon smoked paprika
  •  
    1 medium red chili - fresh, chopped
  •  
    1 cup sweetcorn kernels - fresh or canned, drained
  • Spoon with tomato paste isolated on white background2 tablespoons tomato paste
  • wooden bowl of salt1 teaspoon salt - or to taste
  • Ground black pepper pile, paths, top½ teaspoon ground black pepper - freshly ground

Tamale Dough

  •  
    2 cups masa harina - a traditional corn flour
  • Baking powder, chemical leavening agent in a wooden bowl1 teaspoon baking powder
  • wooden bowl of salt1 teaspoon salt
  •  
    ⅔ cup vegetable shortening - or lard, softened
  • bowl of fresh chicken broth1.5 cups chicken stock (chicken broth or chicken bouillon) - warm

Miscellaneous

  •  
    18 pieces corn husks - dried, soaked in warm water until pliable

Instructions
 

Tamale Filling

  • Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  • Add minced garlic and red chili, and fry for another minute until aromatic.
  • Increase the heat to medium-high and add beef mince. Cook, breaking up with a wooden spoon, until browned, about 10 minutes.
  • Stir in cumin, smoked paprika, tomato paste, salt, and pepper. Mix well.
  • Add the sweetcorn kernels and cook for another 5 minutes. Remove from heat and set aside to cool.

Tamale Dough

  • In a large bowl, combine masa harina, baking powder, and salt.
  • In a separate bowl, beat the shortening until light and fluffy, roughly 2 minutes.
  • Add beaten shortening to the masa harina mixture, then gradually blend in the warm chicken broth until a soft dough forms, with a consistency similar to thick peanut butter.

Assembling the Tamales

  • Pat the soaked corn husks dry and lay them flat.
  • Spread about 2 tablespoons of masa dough onto the center of each husk, leaving about 2 inches at the end.
  • Spoon 1 to 2 tablespoons of filling onto the center of the masa.
  • Fold the sides of the husk together, enclosing the filling. Fold the narrow end of the husk under to create a sealed package. Secure with a kitchen string if necessary.
  • Place tamales upright in a steamer basket over simmering water, ensuring they aren't touching the water. Steam for 60-90 minutes, adding water as necessary.

Serving

  • Once cooked, allow the tamales to rest for 10 minutes before serving.

Notes

Ensure corn husks are thoroughly soaked to prevent breaking. Consider adding a sprinkle of fresh cilantro before serving for an additional flavor boost.

Nutrition

Calories: 616kcalCarbohydrates: 38gProtein: 20gFat: 44gSaturated Fat: 13gPolyunsaturated Fat: 8gMonounsaturated Fat: 19gTrans Fat: 4gCholesterol: 60mgSodium: 1171mgPotassium: 526mgFiber: 4gSugar: 4gVitamin A: 450IUVitamin C: 15mgCalcium: 123mgIron: 5mg
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