Pumpkin Tamales Filled with Shredded Beef and California Raisins

Ingredients

  • Filling
  • 2 lb boneless beef chuck or shoulder
  • 1 onion, peeled
  • ¼ c olive oil
  • 1 c finely chopped carrots
  • 1 c finely chopped celery
  • 1 c California raisins
  • + 12 more ingredients
    • 1 t salt
    • Water
    • Tamales
    • 3 c masa harina
    • 1 t baking powder
    • 2 t toasted ground coriander
    • 1 T salt
    • 1 c canned pumpkin (not pumpkin pie filling)
    • ½ c whipped vegetable shortening
    • 3 c chicken or vegetable broth, warmed
    • 16 dried corn husks, soaked in warm water
    • ½ t pepper

Filling: Place roast in a large stockpot and add cold water to cover. Cut onion in half and add to pot. Heat to boiling over high heat. Reduce heat; cover and simmer for about 1 hour 30 minutes. Remove beef from broth and let rest for 10 minutes; reserve broth. Shred beef, discarding excess fat. ...

View full recipe at Relish

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