Mango Shredded Beef Tamales
Chef Jason Hernandez
Blade & Tine Culinary Consulting
Holmes Beach, Fla.
Chef Jason Hernandez uses an instant pot or pressure cooking to take some of the complexity out of tamale making. You do need to order up masa, the authentic Mexican corn meal, but his step-by-step directions are clear and concise. Bright, juicy mango adds a welcome touch of color and sweetness to the dish.
2 lb. shredded beef
3 tsp. salt
3 tsp. black pepper
2 oz. olive oil
3 tbsp. minced garlic
1 can chipotle peppers in adobo sauce
6 oz. beef broth
2 oz. apple cider vinegar
12 oz. fresh mango puree
1 tsp. ground cumin
2 tsp. Mexican oregano
1 tsp. red pepper flakes
4 oz. diced mango
3 cups lard
2 tsp. salt
4 cups masa
12 oz. sliced mango
24 corn husks
- Using a pressure cooker or Instant Pot, turn setting to saute. While pot is heating up, season beef with salt and pepper. Place oil in pot and sear meat on all sides. Add garlic and chipotle peppers and sear again.
- Deglaze pot with beef broth and vinegar. Stir in seasonings and diced mango. Place lid on pot and program to cook at full pressure for 40 minutes.
- Once cooked, turn off and let sit for 15 minutes. Once meat is completely cooked carefully remove the lid and remove the meat from the braising liquid. Shred meat and set aside.
- Meanwhile, place corn husks in hot water and simmer for 20 minutes or until tender. Set aside.
- Place masa in large bowl; stir in salt and mix well. Stir in water until a dough forms. Add in lard and knead until dough resembles cookie dough.
- Lay out a tender corn husk; spread masa mixture 1 inch from top to bottom of husk. Place meat down center of masa and top with sliced mango. Fold husk around filling and tie with butcher twine. Continue until all mixture and corn husks are used.
- Bring a large pot of water to a simmer. Place folded tamales in water and simmer for 60 minutes until dough is firm. Place tamales on platter and serve.
Photo courtesy of National Mango Board