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Main dishes

Beef Tamales

Beef Tamales recipe
photo by:kraft
time
prep:
45 min
total:
1 hr 35 min
servings
total:
12 servings

What You Need

12
slices  OSCAR MAYER Bacon
1
 onion, divided
2
lb.  lean ground beef
1
 plum tomato, seeded, chopped
3
cloves  garlic, minced
1/2
tsp.  ground cumin
1/4
tsp.  ground cloves
2
pkt.  (.28 oz. each) seasoning with coriander and annatto, divided
3
cups   warm fat-free reduced-sodium chicken broth
2
cups  white cornmeal (arepa flour)
1
lb.   thawed banana leaves, cut into 12 pieces (about 8-1/2 inches)
1
 red pepper, cut into thin strips
1/3
cup   pitted green olives (about 24)
1/4
cup  capers
12
  pitted prunes
3/4
cup  KRAFT Shredded Cheddar Cheese

Make It

COOK bacon in large skillet until crisp. Remove bacon from skillet; drain on paper towels. Discard drippings from skillet. Chop half the onion; add to skillet with ground beef, tomatoes, garlic, cumin, cloves and 1 pkt. seasoning. Cook 10 to 12 min. or until most of the liquid evaporates, stirring frequently.

MEANWHILE, stir remaining seasoning pkt. into chicken broth; gradually add to cornmeal in large bowl, stirring constantly until mixture forms soft dough. Cover until ready to use.

SLICE remaining onion half. Place banana leaves on large surface area. Spread about 1/3 cup dough mixture into a 6x4-inch rectangle on each banana leaf. Top evenly with ground beef mixture (about 1/2 cup each), onion slices, pepper slices, olives, capers, prunes and bacon slices. Fold over long sides of leaves, then fold over both remaining sides to completely enclose filling. Wrap each tamale tightly in large piece of heavy-duty foil.

BRING 5 qt. water to boil in 8-qt. stockpot (or tamalera). Add tamales; cover. Cook on medium-low heat 30 to 40 min. or until cooked through. Remove tamales from water with tongs; drain. Cool 10 min. Top with cheese just before serving.

Kraft Kitchens Tips

Serving Suggestion
Serve with smart sides such as rice and your favorite steamed vegetable.
How to Test Beef Tamales for Doneness
Remove 1 tamale from boiling water; cool 3 min. or until able to open the packet. Dough should pull away from banana leaf. If not completely cooked, reseal packet and place back in boiling water.
Make Ahead
Tamales are great to make ahead; they can be assembled and frozen, uncooked, up to 2 months. Cook as directed, increasing the cooking time to 50 min. Or assemble and cook directed, then refrigerate up to 3 days. Reheat in the microwave without the foil or steam with the foil.
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