Mexican🍚 Starches

Easy Tamales de Birria

Name: Easy Tamales de Birria
Total time: 2 h 52 min
Cuisine: Mexican
Ingredients: ~24-30 Corn husk wrappers; ~8 oz Oaxaca cheese or Monterey Jack cheese; 4 lb Chuck tender roast; 1 lb Beef short ribs; 4 cups Beef broth; 15 Guajillo or New Mexico chile pods; 3 Chile anchos; 5 Chile de árbol; 2 Roma tomatoes; 7 Garlic cloves; ¾ tsp Ginger; 3 tbsp White vinegar; 4 Bay leaves; ½ Cinnamon stick; 10 Whole cloves; 3 tbsp Coarse salt; 2 tsp Black pepper; 2 tsp Oregano; 1 tsp Cumin; 1 tsp Thyme; 6 cups Maseca corn flour for tamales; 12 oz Lard or vegetable shortening; 5 tsp Baking powder; 2½ tsp Salt

⏱ 172 min

Tender, flavorful beef birria wrapped in soft, fluffy corn masa and topped with freshly grated Oaxaca cheese. Every bite is rich, savory, and full of traditional Mexican flavor.

Adapted from a video by Cooking Con Claudia

Easy Tamales de Birria #shorts

Watch on YouTube

Ingredients

Corn husk wrappersPresoaked~24-30est.
Oaxaca cheese or Monterey Jack cheeseFreshly grated~8 ozest.
Chuck tender roast4 lb
Beef short ribs1 lb
Beef broth4 cups
Guajillo or New Mexico chile pods15
Chile anchos3
Chile de árbolOptional5
Roma tomatoes2
Garlic cloves7
Ginger

Steps

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1
In a blender, combine cinnamon stick, bay leaves, whole cloves, coarse salt, thyme, cumin, oregano, and black pepper. Blend until finely ground.
2
Add the chiles, ginger, garlic cloves, white vinegar, beef broth, and 2 cups of water. Blend until smooth. Reserve 1 cup of the sauce.
3
In a pressure cooker, add the beef and tomatoes. Pour in the sauce mixture and add bay leaves. Cover and pressure cook on high for 45 minutes.
4
Remove the cooked meat, tomatoes, and bay leaves from the broth. Reserve 1½ cups of the cooking broth. Shred the meat and mix it with the reserved birria sauce.
5
In a stand mixer, beat the lard on medium speed for 5 minutes until light and fluffy. Add baking powder and salt, then mix well.
6
Gradually add the corn flour one cup at a time, alternating with the reserved broth. After the broth is used, continue alternating with warm water until all flour is incorporated and the mixture is fluffy.
7
Increase the mixer speed and continue beating for 10 to 15 minutes until the masa is light and fluffy. Test by dropping a small piece into cold water—if it floats, it's ready.
8
Spread masa onto a corn husk, sprinkle with grated cheese, add a portion of shredded birria meat, top with more cheese, and wrap to close.
9
Place the wrapped tamales in a steamer over medium heat and steam for 1 hour 20 minutes to 1 hour 30 minutes. Let rest for about 15 minutes before serving.

Easy Tamales de Birria

Ingredients

Steps

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