Chile Con Carne Para Tamales(Chile-Meat Filling)
Submitted by BrotherDom
Traditional chile con carne tamale filling with shredded beef or pork, red chile, comino, and oregano simmered thick in beef stock. The authentic filling for homemade tamales.
YIELD
1 batchPREP
15 minCOOK
45 minREADY
1 hrsIf you’re making tamales from scratch, this is the filling that makes them worth every minute of labor.
Shredded beef (or pork) fries in lard until browned, gets dusted with flour to build body, then simmers in beef stock with red chile, comino, oregano, and garlic salt until thick enough to hold its place inside a corn husk.
It’s old-school, it’s traditional, and it’s the real deal.
Make a big batch because once the tamale assembly line starts, you’ll blow through this faster than you think.
Pro Tips
- Stir constantly during the thickening phase. The flour and lard can scorch if you walk away, and burnt chile filling will ruin a whole batch of tamales.
- Use stewed and shredded meat, not raw ground beef. The long-cooked texture is what gives tamale filling that pull-apart quality.
- Adjust the red pepper to your family’s heat tolerance. Half a cup is traditional and brings serious warmth.
Ingredients
Directions
Combine meat and lard in a large skillet and fry meat at medium heat until browned.
Add the flour to meat and cook for 1 minute, stirring constantly.
Add the chile powder, broth, and seasonings to the meat. Cook at medium heat for approximately 30 minutes, stirring constantly until the mixture has thickened.
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