Deconstructed Beef Tamales With Chimichurri Sauce
This deconstructed Beef Tamale recipe using Ground Beef is a new twist on an old favorite.
Equipment
- Skillet
- food processor
- sheet pan
Ingredients
- 1 pound 90% Lean Ground Beef
- 1 cup Spanish onion, diced
- 1 tablespoon Guajillo Powder
- 2 teaspoons chile powder
- 1 teaspoon kosher salt
- 3 cups masa flour
- 2 cups hot water
- 8 corn husks
- 1 cup pico de gallo
- ¼ cup Cotija cheese
Chimichurri
- ½ cup fresh cilantro, chopped
- ½ cup fresh parsley, chopped
- ⅓ cup olive oil
- 1 tablespoon garlic
- ½ teaspoon crushed red pepper, Optional
Instructions
- Pre heat oven to 375℉.
- In a medium size bowl, add 3 cups masa flour and 2 cups hot water. Mix until dough forms.
- Transfer mixture on to greased sheet pan and spread mixture evenly. Bake for 10 to 12 minutes. Remove from oven and cut into 6 even pieces. Cook's Tip: If you have a biscuit cutter use it to cut masa into round shaped pieces. Otherwise cut the masa into squares.
- In a large skillet over medium heat, add 1 pound ground beef, 1 cup diced onions, 1 tablespoon Gujilo powder, 2 teaspoons Chile powder, and salt. Break ground beef into small crumbles and cook for 10 to 15 minutes.
- In a food processor, add ½ cup parsley, ½ cup cilantro, ⅓ cup olive oil, and 1 tablespoon garlic. Pulse 4 to 6 times or until ingredients are combined and sauce is thick. Season with salt and pepper to taste.
- To assemble, lay down one corn husk and top with masa mixture, chimichurri sauce, ground beef, 1 cup Pico de Gallo, ¼ cup Cotija cheese, and fresh lime.
Enjoy!
About the Author
![BEEF It's What's For Dinner Logo](https://wherethefoodcomesfrom.com/wp-content/uploads/2023/07/Beef-Its-Whats-For-Dinner_Logo-300x300.jpg)