Beef Cheeks and Wine Tamales Recipe

Name: Beef Cheeks and Wine Tamales
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 2 pounds beef cheeks, cut into 2-inch pieces, seasoned with salt and pepper; 4 medium onions, chopped; 3 tablespoons flour (use rice flour if gluten free); 1 cup red wine; 5 large carrots, cut into 1/2-inch slices; 2 cloves garlic; 1 tablespoon fresh parsley; 1 tablespoon fresh thyme; 1 tablespoon fresh oregano; 1 teaspoon dried marjoram; 2 or 3 bay leaves; 1 tablespoon Kitchen Bouquet or Maggi sauce; 8 cups Basic Fresh Masa

Servings: persons

1/4 cup olive oil
2 pounds beef cheeks, cut into 2-inch pieces, seasoned with salt and pepper
4 medium onions, chopped
3 tablespoons flour (use rice flour if gluten free)
1 cup red wine
5 large carrots, cut into 1/2-inch slices
2 cloves garlic
1 tablespoon fresh parsley
1 tablespoon fresh thyme
1 tablespoon fresh oregano
1 teaspoon dried marjoram
2 or 3 bay leaves
1 tablespoon Kitchen Bouquet or Maggi sauce
8 cups Basic Fresh Masa

1
In a large frying pan or heavy pot, heat the olive oil over high heat and brown the beef in batches (each batch should take 5 to 7 minutes); set aside.
2
Turn down the heat to medium, add the onions, and cook for 5 to 8 minutes, until soft and golden, scraping the bits off the bottom of the pan as they loosen.
3
Add the flour, stirring and cooking for a few more minutes.
4
Add the wine, finish scraping all the bits and cooked meat juices off the bottom of the pan, and bring to a gentle boil.
5
Add the browned beef, carrots, garlic, herbs, Kitchen Bouquet or Maggi sauce, and enough water to cover.
6
Return to a boil over medium-high heat, and then reduce the heat to low and simmer for 2 hours, or until fork-tender.
7
Or cover the pot and place in a 325F oven for 2 hours, until fork-tender.
8
Check and stir often, and add water a little at a time, if needed.
9
Remove and discard the bay leaves.
10
Allow to cool completely.
11
Assemble the tamales, using 1/4 cup masa and 1/4 cup filling for each tamale.
12
Transfer to a steamer and steam for 55 minutes.

344

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 cup olive oil, 2 pounds beef cheeks, cut into 2-inch pieces, seasoned with salt and pepper, 4 medium onions, chopped, 3 tablespoons flour (use rice flour if gluten free), and more.

Yes, Beef Cheeks and Wine Tamales falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef Cheeks and Wine Tamales

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