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Beef Fajita Tamales
By Chef Tom Fraker

Beef Fajita Tamales

1 1/2 pounds Flank Steak -- sliced very thin
1 each Onion -- peeled; cut in half
6 cloves Melissa's Peeled Garlic -- divided
use 1 2 oz. package Melissa's Dried New Mexico Chile -- rehydrated; 1 cup soaking water reserved
1 teaspoon Dried Oregano
1/2 teaspoon Cumin
2 Tablespoons Extra Virgin Olive Oil
1 each Red Bell Pepper -- julienned
1 each Yellow Bell Pepper -- julienned
1 each Green Bell Pepper -- julienned
1/2 each Melissa's Perfect Sweet Onion -- sliced thin
2 packages Melissa's Tamale Kit


In a hot sauté pan, add the beef, halved onion, 4 cloves of garlic and enough hot water to cover. Cook until done to your liking. Drain off the liquid and reserve for later use.

In a blender, add the other 2 cloves of garlic, the rehydrated chiles and their soaking water, the oregano and the cumin. Blend until smooth and pour over the beef. Cook until heated through.

In another sauté pan, heat the olive oil and cook the bell peppers and onion until tender but still crisp.

Prepare the tamale masa as directed by the package instructions. Replace some of the water for the masa with the water you cooked the beef in.

Fill each tamale with equal parts of the beef and vegetables and steam them as directed by following the package instructions.

Makes 12 tamales.