New Mexican Style Shredded Beef for Tamales

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Authentic New Mexican Style Shredded Beef for Tamales

2--2 ½ lbs of beef (chuck or other) cut in large pieces.

½ cup red chile powder (New Mexican or California red)

3 cloves of garlic, coarsely chopped

1 large onion, coarsely chopped

1 teaspoon salt

water

 

Place all the above ingredients in a large soup pot. Add water to cover over the top of the meat. Bring to a boil, reduce the heat, cover and simmer for 2 to 3 hours or until the meat falls apart when lifted.  Remove meat from stock. Strain the stock and reserve the broth for making red chile sauce.

Recipe by Cheryl Guerrie

 
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