Thomas Fraker
Beef Fajita Tamales
Category
Entree
Servings
12 tamales
Prep Time
20 minutes
Cook Time
1 hour
Author:
Chef Tom Fraker
Making tamales has never been so easy!
Ingredients
-
1 1/2 pounds Flank Steak - sliced very thin
-
1 each Onion - peeled, cut in half
-
6 cloves Melissa's Peeled Garlic - divided
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1 (2 oz.) package Melissa's Dried New Mexico Chile - rehydrated, 1 cup soaking, water reserved (see note)
-
1 teaspoon Dried Oregano
-
1/2 teaspoon Cumin
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2 Tablespoons Extra Virgin Olive Oil
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1 each Red Bell Pepper - julienned
-
1 each Yellow Bell Pepper - julienned
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1 each Green Bell Pepper - julienned
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1/2 each Melissa's Maui Onion - sliced thin
-
2 packages Melissa's Tamale Kit
Directions
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.
Recipe Video
Filed in:
Beef Fajita Tamales,
Bell Pepper,
Chopped Garlic,
Dried Hatch Peppers,
Dried New Mexico Peppers,
Entree,
Fajitas,
Garlic,
Garlic Cloves,
Green Bell Pepper,
Hatch Peppers,
Maui Onion,
Mexican,
Onion,
Organic Yellow Onions,
Peeled Garlic,
Perfect Sweet Onion,
Red Bell Pepper,
Ta,
Tamale Kit,
Yellow Bell Pepper
