Smoked Shredded Beef and Green Chile Tamales!! Q-View With Recipe

[big lew bbq]

I have come up with a perfect way to steam and smoke Tamales in my MES 30. 

These are regular Masa Tamales with a Shredded Beef and Green Chile Filling!!

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• big lew bbq
• Aug 11, 2012

Just Put in the Smoker Temp @ 300. Put a Non Stick Skillet I had Full of water on top of a terracotta Planter bottom, filled with sand and covered in foil.  This helps with a higher and more stable temp and also helps the water steam.

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• big lew bbq
• Aug 11, 2012

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• big lew bbq
• Aug 11, 2012

Photo Taken @ 40 mins cook time. Grate temp @ 295.  I will probably pull them in another 20-30 mins.

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• big lew bbq
• Aug 11, 2012

I will post finished Tamale Q-View.

 

[chef jimmyj]

Looks and sounds interesting...Are you willing to share the recipes?...JJ

 

[scarbelly]

Looks interesting - they key to good tamales is good Masa so I would love to hear yours 

 

[big lew bbq]

Here are the Finished Q-View Pics of the Shredded Beef and Green Chile Tamales:

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• big lew bbq
• Aug 11, 2012

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• big lew bbq
• Aug 11, 2012

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• big lew bbq
• Aug 11, 2012

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• big lew bbq
• Aug 11, 2012

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• big lew bbq
• Aug 11, 2012

Recipe as follows:

16-20 Corn Husk

Place Corn Husk into a bowl with hot water and let sit for 45-60 mins.

Pro-Tip When you are assembling the Tamales, use a little cooking spray and lightly spray the corn husk before you spread the Masa dough onto the Husk.

Tamale Dough

2 cups instant Corn Masa Mix

2 cups Beef Broth lukewarm (I made my own but you can use pre-made store bought)

1 teaspoon baking powder

1/2 teaspoon salt

2/3 cups vegetable shortening

Combine Masa, baking powder and salt in a bowl, working in broth with your fingers to make a soft moist dough. 

In a small bowl, beat shortening until fluffy, add masa and beat until dough has a texture "similar" to peanut butter.

Makes enough dough for about 14-16 Tamales

Tamales:

1 1/4 lbs. Shredded Beef

2 cans enchilada sauce

1 small can green chiles

season with a little bit of black pepper and garlic powder (optional)

Mix Sauce and Green Chiles with Shredded Beef.

Take a corn husk spray lightly with cooking spray and give a nice rounded table spoon size ball of Masa dough onto the husk, take a piece of plastic wrap and lay over masa ball, now using your palm and fingers spread dough in a even 1/4" layer on the husk.  Then add a table spoon of the Shredded Beef on to the layer of masa dough, fold and wrap corn husk close.(there are many techniques for folding and wrapping Tamales, I suggest you google these techniques to understand)

Smoker should be pre heated to 300 F 

Add small amount of favorite wood.

Make sure you have a water pan, with plenty of already hot water in it,  as close to the heat source as possible.

Smoke/Steam Tamales for about 1 hr. to 1 1/2 hrs.

Tamales are done when the Masa Dough peels and separates from Corn Husk when unwrapping. So take one out and test it you will know when they are done.

Enjoy!

Big Lew BBQ

 

[scarbelly]

Looks like a great recipe. Great looking tamales 

 

[chef jimmyj]

Thanks for Sharing Big Lew! That sounds like a Great Recipe...JJ

 

[jsdspif]

How do you get it up 2 300 ? All the MES 30 's I know of only do 275 . or am I mixed up on something ?

 

[big lew bbq]

I have a terracotta plate filled with sand this allows the MES 30 when set to 275 to reach temps around 300.

 

[smokinhusker]

Nice and thanks for the recipe. My MES40 runs 50* cooler so there's no way I could even think of getting close to 300*.

 

[big lew bbq]

My fiance' didn't think the Pictures I took did enough justice for the way the Tamales came out and Looked, so she has provided me with some pics to re-post. Hope you enjoy!

Tamale 3.jpg

• big lew bbq
• Aug 13, 2012

Tamale 1.jpg

• big lew bbq
• Aug 13, 2012

Tamale 2.jpg

• big lew bbq
• Aug 13, 2012

 

[big lew bbq]

Nice and thanks for the recipe. My MES40 runs 50* cooler so there's no way I could even think of getting close to 300*.

SmokinHusker:

I'm sorry to hear that.  My MES 30 even when set at 275* runs more like 285*, and that's with no MODS.  I truly believe that each MES 40 or 30 have their own mind when it comes to the temps that they will hold and heat up too!  Have you tried adding a pizza stone or Terracotta plate with sand like I have done?  I do have to tell you that I let my MES heat up for at least an hour before I load with food. I have a calibrated digital thermometer set at grate level, to make sure I know the exact temp.  The digital read out on the MES is never right.

 

[big lew bbq]

How do you get it up 2 300 ? All the MES 30 's I know of only do 275 . or am I mixed up on something ?

I have a terracotta plate filled with sand this allows the MES 30 when set to 275 to reach temps around 300.