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" is an American advertising slogan and campaign aimed at promoting the consumption of beef. The ad campaign was launched in 1992 by the National Livestock and Meat Board and is funded by the Beef Checkoff Program with the creative guidance of VMLY&R.