Homemade Beef Barbacoa and Roasted Corn Vegetarian Tamale with Black Beans and Goat Cheese

First off, may I just say, Happy New Year Fab Housewives! In honor of another great year behind us, and in anticipation for a brand new year ahead of us, I decided my first official post of 2013 would include one traditional and one fresh, innovative take on a favorite culinary treat– tamales!

Brightside Chef Adam Allison and Fab Housewife Hawlie Ohe

While back home in Arizona for the holidays, I was able to get together with my friend, Adam Allison, who is also the Executive Chef at The Skeptical Chemist in Scottsdale, aaaand the owner of his own catering company Brightside Chef. Since tamales are a huge tradition at Christmastime in the Southwest, I asked Adam to create some delicious tamale recipes to share with Fab Housewife readers.

Anyone who’s tasted Adam’s food knows he has a knack for creating culinary genius through the use of unexpected ingredient combinations. The first recipe Adam came up with was a classic beef barbacoa. The second, an innovative vegetarian concoction of roasted corn, black beans, and goat cheese.

Roasted Corn on cutting board

black beans and corn

While we were cooking, I was also posting lots of images of all our tamale-making fun on instagram. Be sure to follow me: @fabhousewife if you love food, DIY, interior design, and cute pictures of dogs (how’s that for a shameless plug?). And if you’re really into foodie porn, Adam is an absolute must-follow, as well: @BrightsideChef.

Homemade Tamale recipe ingredients

Since tamales have a reputation for being difficult and time consuming, I was hoping Adam show me how to make the process less intimidating. Everything we prepared came from the comfort of Adam’s home kitchen, and all the tools we used were items found in just about any ordinary kitchen, the only exception being a steamer. Since we made so many tamales, we used both a basic rice steamer, and a bamboo steamer simultaneously. I’d say both worked equally well.

While we cooked, Adam also offered up 5 basic tips for successful tamale making by an amateur chef:

  1. Don’t overfill the tamales, or they will just fall apart.
  2. When mixing the maza, whip the shortening in a blender before adding it to the bowl. This creates less dense tamales
  3. Have fun with it! Tamale-making is a timely process, so be sure to include friends and family, even little helpers in the experience.
  4. Advanced prep goes a long way to making the whole process faster and easier. Doing things beforehand, like cooking the meat or making the sauce will keep it from becoming exhausting.
  5. Be creative. Don’t be afraid to put whatever you want in your tamales to make them your own.

Homemade Beef Barbacoa and Roasted Corn Vegetarian Tamale with Black Beans and Goat Cheese

Homemade Beef Barbacoa and Roasted Corn Vegetarian Tamale with Black Beans and Goat Cheese

homemade tamales

“Presentation is important because you eat with your eyes, first.”- Chef Adam Allison

So true, Adam, so true! To add a stylish touch to our tamales, we shredded a couple of leftover husks into thin threads, then tied them into a pretty little bow. And not only did our tamales look good…they tasted fantastic! My family devoured them on Christmas Eve, and everyone couldn’t stop raving!

Best of all, it doesn’t have to be Christmastime to justify homemade tamales. Having them on hand makes for quick lunches and snacks, and I especially love them topped with a poached or fried egg for breakfast. Give the recipes a try, and be sure to let us know your thoughts!

Homemade Beef Barbacoa and Roasted Corn Vegetarian Tamale with Black Beans and Goat Cheese

Beef Barbacoa Tamales

Ingredients

  • 2 pounds beef shoulder roast
  • Salt and pepper, to taste
  • 2 onions, peeled and sliced
  • 1 garlic bulb, cloves removed and peeled
  • 4 ounces dried New Mexico chilies
  • 2 ounces ancho chiles
  • 2 ounces pasilla chiles
  • 2 tablespoons cumin seed, toasted
  • 1 tablespoons salt
  • 1 bags dried corn husks, about 3 dozen
  • 4 cups masa mix
  • 1 tablespoon baking powder
  • 2 teaspoons salt
  • 4 cups reserved beef broth, warm
  • 1 cup vegetable shortening

Instructions

  1. Season the beef shoulder with salt and pepper and brown in a pot on medium heat. Fill the pot with water to cover the beef and add 1 onion slice and 6 garlic cloves. Cook for about 2 hours or until the meat is fork tender. Remove, let cool and shred the meat and set aside.
  2. For the chile sauce remove stems and seeds from dried chilis. Place in a pot with 1 onion, 6 garlic cloves and the cumin seed. Boil for about 20 minutes or until the chiles are soft. Put the mixture into a blender and puree. Check for seasoning and add salt as needed.
  3. Mix the chile sauce into beef and put into a pan and bring to a simmer. Let simmer for 10-15 minutes to incorporate flavor.
  4. Soak corn husks in your sink filled with water for at least 30 minutes. Place a bowl or pot on top to weigh the husks down so they are fully submerged.
  5. In a large bowl combine the masa, baking powder and salt. Pour a little of the broth in at a time and using your hands mix well. With a mixer beat the vegetable shortening until fluffy. Mix the shortening and the masa mixture together. The dough should be spongy.
  6. Remove husks and rinse off. With the smaller side of the husk towards you put about 2-3 tablespoons of the masa (depending on the size of the husk) with a spoon dipped in water (to keep the masa from sticking). Put about 1 tablespoon of the meat mixture into the center of the masa. Fold the bottom of the husk up and then roll the side over. Press down so the tamale is flat and stuck together.
  7. Place the tamales in a steamer and steam for about 2 hours. The husk should pull away from the tamale without sticking.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.fabhousewife.com/homemade-tamales-with-scottsdale-chef-adam-allison/

 

Roasted Corn & Black Bean Tamales with Goat Cheese

Ingredients

  • 1 ear of corn
  • 1 can black beans, drained and rinsed
  • Salt and Pepper, to taste
  • About 4 ounces goat cheese
  • 1 bunch fresh cilantro
  • 1bags dried corn husks, about 3 dozen
  • 4 cups masa mix
  • 1 tablespoon baking powder
  • 2 teaspoons salt
  • 4 cups reserved beef broth, warm
  • 1 cup vegetable shortening

Instructions

  1. Soak corn husks in your sink filled with water for at least 30 minutes. Place a bowl or pot on top to weigh the husks down so they are fully submerged.
  2. Using the ear of corn, remove the husk and season with salt and pepper, to taste. Roast in the oven at 350 degrees until golden brown, about 15-20 minutes. Remove from oven and let cool. With a sharp knife carefully scrape kernels from the cob and place in a medium-sized mixing bowl. Add black beans to the corn and toss until mixed well.
  3. In a large bowl combine the masa, baking powder and salt. Pour a little of the broth in at a time and using your hands mix well. With a mixer beat the vegetable shortening until fluffy. Mix the shortening and the masa mixture together. The dough should be spongy.
  4. Remove husks and rinse off. With the smaller side of the husk towards you put about 2-3 tablespoons of the corn and bean mixture (depending on the size of the husk) with a spoon dipped in water (to keep the masa from sticking). Add about a Tablespoon of goat cheese and 1-2 cilantro leaves. Fold the bottom of the husk up and then roll the side over. Press down so the tamale is flat and stuck together.
  5. Place the tamales in a steamer and steam for about 2 hours. The husk should pull away from the tamale without sticking.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.fabhousewife.com/homemade-tamales-with-scottsdale-chef-adam-allison/

signature

 

Leave a Reply

About
Learn More about Fab Housewife
Features
See the best of Fab Housewife
Subscribe
Follow your favorite Fab Housewife content