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Easy Tamales With Your Crockpot's Help
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5 from 2 votes

Tamales - with your crockpot's help!

Author: Mrs Happy Homemaker

Ingredients

For the The Meat Filling:

  • 1 4 pound beef chuck roast
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 2 7oz cans diced green chiles
  • 2 tablespoons chili powder
  • 2 5oz bottles hot sauce (I like Franks)
  • 1 tablespoon garlic powder
  • *water & 1 beef bouillon cube

For the Masa Dough:

  • 3 cups lard or vegetable shortening, although it won't be as moist
  • 1 tablespoon salt
  • 9 cups masa harina
  • 5 cups beef broth

For the wrapping:

  • 3 8oz packages corn husks

Instructions

Cook the Meat

  • Salt and pepper the chuck roast on each side. Heat the olive oil in a skillet, and brown the roast on each side. Place the roast in a slowcooker and top with the onion, green chiles, chili powder, garlic powder, and hot sauce. Pour in enough water to cover 1/3 of the roast and toss in the beef bouillon cube.
  • Cover and cook on high for 6 hours, checking to be sure there is always at least a small amount of liquid in the bottom. Reduce heat to low and continue cooking for another 2 hours.
  • Shred the meat, and let it cool. Taste it, and add more hot sauce if you want it spicier. I like mine plenty spicy. I refrigerate mine overnight and assemble the tamales the next day.
  • Soak the corn husks in a large container full of warm water and allow to soak for 3 hours.

For the Masa

  • Place the lard and salt in a large mixing bowl and beat on high speed until fluffy. Add masa harina and beat at a low speed until combined. Pour in beef broth a little at a time while mixing until the masa is the consistency of soft cookie dough.
  • Drain water from husks. One at a time, flatten out each husk, with the narrow end facing you, and spread about 2 tablespoons of prepared masa mixture onto the top 2/3 of the husk. Spread about 2 tablespoons of meat mixture down the middle of the masa. Roll up the corn husk starting at one of the long sides. Fold the narrow end of the husk onto the rolled tamale and tie with a piece of cooking twine or a small strip of corn husk.
  • Place tamales in a steamer basket in a stockpot. Steam over boiling water for 1 hour, or until masa is firm and holds it shape.
  • Make sure the pot doesn't run out of water!