Tom Tom beef tamales are a beloved dish in many Latin American countries, particularly in Mexico and Guatemala. These traditional tamales are made with tender beef, wrapped in a flavorful corn dough called masa, and steamed to perfection in a leaf wrapper. In this article, we will delve into the world of Tom Tom beef tamales and provide a comprehensive guide on how to cook them.
Understanding the Ingredients and Equipment
Before we begin cooking, it’s essential to understand the ingredients and equipment needed to make Tom Tom beef tamales. Here are the key components:
Meat Filling
- 2 pounds beef brisket or beef shank, cut into large pieces
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 jalapeño pepper, chopped
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper, to taste
- 2 tablespoons vegetable oil
Masa Dough
- 4 cups masa harina (corn flour)
- 1/2 cup lard or vegetable shortening
- 1 cup chicken broth
- 1/2 cup water
- 1/2 teaspoon salt
Assembly and Steaming
- Corn husks (fresh or dried)
- Twine or string for tying tamales
- A large steamer basket with a lid
Preparing the Meat Filling
The meat filling is the heart of Tom Tom beef tamales. To prepare the filling, follow these steps:
Browning the Meat
Heat the oil in a large Dutch oven over medium-high heat. Add the beef pieces and brown them on all sides, about 5 minutes. Remove the browned meat from the pot and set it aside.
Softerning the Onions
Reduce the heat to medium and add the chopped onion to the pot. Cook until the onion is translucent and starting to caramelize, about 8 minutes.
Adding Aromatics and Spices
Add the minced garlic and chopped jalapeño to the pot and cook for 1 minute. Stir in the cumin, paprika, salt, and pepper. Cook for 1 minute, until the spices are fragrant.
Adding the Browned Meat and Broth
Add the browned meat back to the pot, along with 2 cups of beef broth. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 2 1/2 hours, or until the meat is tender.
Shredding the Meat
Using two forks, shred the meat into bite-sized pieces. Strain the broth and discard the solids. Add the strained broth back to the pot and simmer for 10 minutes, or until the liquid has reduced slightly.
Preparing the Masa Dough
The masa dough is the foundation of Tom Tom beef tamales. To prepare the dough, follow these steps:
Mixing the Dry Ingredients
In a large bowl, combine the masa harina and salt.
Adding the Lard and Broth
Add the lard or shortening to the bowl and, using a pastry blender or your fingers, work it into the masa harina until the mixture resembles coarse crumbs. Gradually add the chicken broth and water, mixing until the dough comes together.
Kneading the Dough
Turn the dough out onto a floured surface and knead for 5 minutes, until the dough is smooth and pliable.
Assembling the Tamales
Now that we have the meat filling and masa dough ready, it’s time to assemble the tamales. Here’s how:
Preparing the Corn Husks
Soak the corn husks in water for at least 30 minutes. This will make them pliable and easier to work with.
Spreading the Masa Dough
To assemble a tamale, lay a corn husk flat on a work surface. Take a small piece of masa dough and flatten it into a thin circle, about 1/4 inch thick. Place the dough onto the center of the corn husk.
Adding the Meat Filling
Place a tablespoon or two of the meat filling onto the center of the dough.
Folding and Tying the Tamale
Fold the sides of the corn husk over the filling, and then roll the tamale up, starting from the wide end. Fold the top of the tamale over and secure it with a piece of twine or string. Repeat with the remaining dough and filling.
Steaming the Tamales
To steam the tamales, follow these steps:
Preparing the Steamer
Fill a large steamer basket with 2 inches of water. Bring the water to a boil, then reduce the heat to medium-low.
Adding the Tamales
Place the tamales in the steamer basket, with the folded side down. Cover the tamales with a clean towel or cheesecloth.
Steaming the Tamales
Cover the steamer with a lid and steam the tamales for 1 hour, or until the dough is firm and the filling is hot.
Serving and Enjoying
Tom Tom beef tamales are best served hot, with your favorite toppings. Here are a few ideas:
Traditional Toppings
- Sliced radishes
- Chopped cilantro
- Sour cream
- Salsa
Modern Twists
- Diced onions
- Shredded cheese
- Sliced avocado
- Spicy salsa
In conclusion, cooking Tom Tom beef tamales is a labor of love that requires patience, practice, and dedication. With this guide, you’ll be well on your way to creating delicious, authentic tamales that will impress your family and friends. So go ahead, give it a try, and unwrap the flavors of Tom Tom beef tamales!
What are Tom Tom Beef Tamales and where do they originate from?
Tom Tom Beef Tamales are a type of traditional tamale that originated from the Tohono O’odham Nation in southern Arizona. They are made with a filling of slow-cooked beef, wrapped in a cornmeal dough called masa, and steamed in a leaf wrapper. The unique flavor and texture of Tom Tom Beef Tamales have made them a staple in the region’s cuisine.
The Tohono O’odham people have been making tamales for generations, and the recipe has been passed down through families and communities. The tamales are often served at special occasions and gatherings, and are considered a comfort food by many. The name “Tom Tom” is believed to refer to the sound of the tamales being steamed in a pot.
What ingredients are needed to make Tom Tom Beef Tamales?
To make Tom Tom Beef Tamales, you will need a few key ingredients, including masa harina, beef, beef broth, lard or vegetable shortening, and spices. You will also need corn husks or parchment paper to wrap the tamales in. The beef should be slow-cooked in a broth with onions, garlic, and spices until it is tender and falls apart easily.
The masa harina should be mixed with lard or shortening and broth to create a dough that is pliable and easy to work with. The spices, including cumin, oregano, and chili powder, add depth and flavor to the tamales. You can also add other ingredients, such as diced onions or bell peppers, to the filling to suit your taste.
How do I prepare the masa dough for Tom Tom Beef Tamales?
To prepare the masa dough, you will need to mix together the masa harina and lard or shortening in a large bowl. Gradually add in the broth, stirring with a fork until the dough comes together. The dough should be pliable and easy to work with, but not too sticky. If the dough is too dry, you can add a little more broth.
Once the dough is mixed, knead it for a few minutes until it is smooth and pliable. Cover the dough with plastic wrap or a damp cloth and let it rest for at least 30 minutes. This will allow the gluten in the dough to relax, making it easier to work with. After the dough has rested, you can begin to assemble the tamales.
How do I assemble and wrap Tom Tom Beef Tamales?
To assemble the tamales, you will need to spread a thin layer of the masa dough onto a corn husk or parchment paper. Leave a 1-inch border around the edges of the dough. Place a tablespoon or two of the beef filling in the center of the dough, and then fold the sides of the dough over the filling. Fold the top of the dough over the filling, and then roll the tamale up, starting from the wide end.
To wrap the tamale, fold the top of the corn husk over the tamale and secure it with a strip of corn husk or twine. Repeat with the remaining dough and filling. As you assemble the tamales, place them in a steamer basket with the open end facing up.
How do I steam Tom Tom Beef Tamales?
To steam the tamales, you will need a large steamer pot with a tight-fitting lid. Fill the pot with 2-3 inches of water, and bring it to a boil. Reduce the heat to medium-low and place the steamer basket in the pot. Cover the pot with a clean towel or cheesecloth, and then cover it with the lid.
Steam the tamales for 45-60 minutes, or until the dough is firm and the filling is hot. You can check the tamales for doneness by removing one from the pot and unwrapping it. If the dough is still soft, cover the pot and steam for another 15-30 minutes.
Can I freeze Tom Tom Beef Tamales for later use?
Yes, you can freeze Tom Tom Beef Tamales for later use. To freeze the tamales, place them in a single layer on a baking sheet and put them in the freezer. Once the tamales are frozen, you can transfer them to a freezer-safe bag or container. Frozen tamales can be stored for up to 6 months.
To reheat frozen tamales, simply steam them as you would fresh tamales. You can also reheat them in the microwave by wrapping them in a damp paper towel and heating them for 30-60 seconds.
What are some variations of Tom Tom Beef Tamales that I can try?
There are many variations of Tom Tom Beef Tamales that you can try. Some ideas include adding diced onions or bell peppers to the filling, using different types of meat such as pork or chicken, or adding spices such as cayenne pepper or smoked paprika. You can also experiment with different types of masa harina, such as blue corn or white corn.
Another variation is to add some heat to the tamales by incorporating diced jalapenos or serrano peppers into the filling. You can also try using different types of broth, such as chicken or vegetable broth, to give the tamales a different flavor. Experimenting with different ingredients and spices can help you create your own unique variation of Tom Tom Beef Tamales.