Nutrition Facts

Serving Size 331 g

(Approx. 4 Servings)

Amount Per Serving

Calories	820	Calories From Fat	190

% Daily Value*

Total Fat 21 g	32%

Saturated Fat 5 g	25%

Trans Fat 0.0 g

Cholesterol 60 mg	20%

Sodium 440 mg	18%

Total Carbohydrate 123 g	41%

Dietary Fiber 13 g	52%

Sugars 3 g

Protein	36 g

Vitamin A 10%	•	Iron 35%

Vitamin C 45%	•	Calcium 4%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Spicy Beef Tamales

Prep Time

30 minutes

Cook Time

2 h 20 m

Total Time

2 h 50 m

Serves

4 People

Ingredients

Recipe makes 4 Servings

1 1/2 Lb H‑E‑B Mi Tienda Beef Skirt Steak for Fajitas

1 1/2 Lb Azteca Yellow Masa

1 Oz Bolner's Fiesta Tamale Masa Seasoning, as needed

3 Tbsp H-E-B Fresh Medium Salsa, as needed

12 corn husks, soaked in water at least 2 hours, addtional as needed

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Instructions

On a grill or in a non-stick pan over high heat, sear beef fajitas about 15 minutes, flipping when nicely browned. They should be very charred but not burned. Transfer to a medium size bowl.

In a second large bowl, combine masa and masa seasoning. Using your hands, mix until completely combined and smooth with the consistency of play-doh. It shouldn't be too wet. If it is, add more masa. If it's too dry, add tiny amounts of water until it's the correct consistency.

In a food processor bowl, place steak and 2 tablespoons of salsa. If necessary, cut meat into smaller pieces to fit. Pulse until shredded.

To build tamales, place a heaping spoonful of masa on the smooth side of soaked husks, spreading to about the side of your palm.

Place about a tablespoon of filling down the middle. Wrap tamales tightly and fold up bottom but leave top open. Tie off with a piece of husk if needed.

While building tamales, fill a large pot (with an accompanying steaming pot) about half way. Bring to a boil and fill steamer with tamales, open side facing up. This recipe makes about a dozen.

Place lid on tamales (slightly off is fine) and cook 1.5 to 2 hours or until masa is firm and peels away easily from husks.

Serve with additional salsa, if desired.

Chef's Note: If masa, sticks to husks, try using vegetable oil on the husks before filling.