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Chipotle Braised Beef Tamales

  • 40 min
  • Intermediate
  • 10

Rich flavor from mirepoix vegetables, thyme, bay leaves, wine, and the subtle smokiness of chipotle set the short rib filling apart.

  • Olive oil -- 2 tsp.
  • Beef short ribs, boned, 2”x 2” -- 10 each
  • Carrot, 1” dice -- 1 cup
  • Onions, 1” dice -- 2 cups
  • Celery, 1” dice -- 1 cup
  • Garlic cloves, smashed -- 3 each
  • Bay leaves -- 2 each
  • Thyme, sprigs -- 5 each
  • Red wine, Burgundy -- 1/4 cup
  • Minor’s® Classical Reductions Reduced Brown Stock Gluten Free, prepared stock -- 1-1/2 qt
  • Minor’s Chipotle Flavor Concentrate -- 3 Tbsp.
  • Tamale dough, prepared -- 2 lb.
  • Corn husks, rehydrated, patted dry -- 20 each
Preparation
1
Preheat oven to 350°F. In a medium rondeau over medium heat, add oil and heat until oil shimmers.
2
Add short ribs and caramelize on all sides until golden brown, about 3 minutes per side. Once seared, transfer to a plate.
3
With the heat still on medium-high, add carrot, onion, celery, and garlic; sauté until lightly caramelized, about 4 minutes. Add bay leaves and thyme sprigs.
4
Deglaze with red wine and reduce au sec, or until almost dry. Add reduction and chipotle flavor concentrate; mix well. Add short ribs back to the liquid, cover with foil, and braise in the oven until tender, about 3 to 4 hours. Transfer short ribs to a mixing bowl; using two forks shred the short ribs, moisten with braising liquid, and chill.
5
To make tamales: Lay down a corn husk with the narrow end facing away. Using an offset spatula, spread about 1½ tablespoons of tamale dough on each husk, leaving about ½” border to seal edges.
6
Add pulled short rib meat down the center of the tamale, then fold one side over the next, making sure that the dough overlaps slightly to create a seal. Roll the corn husk to make a log, then pinch and fold down the narrow end and tie it off with some extra husk or twine.
7
Steam the tamales for 1 to 2 hours. Allow the tamales to cool slightly before serving.
Serving Suggestions/Variations

Serve with sour cream crema, cotija cheese, cilantro leaves, slice scallions, avocado slices, and/or lime wedges.

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