- 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
- 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. 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. Add the flour, stirring and cooking for a few more minutes. Add the wine, finish scraping all the bits and cooked meat juices off the bottom of the pan, and bring to a gentle boil.
- Add the browned beef, carrots, garlic, herbs, Kitchen Bouquet or Maggi sauce, and enough water to cover. Return to a boil over medium-high heat, and then reduce the heat to low and simmer for 2 hours, or until fork-tender. Or cover the pot and place in a 325°F oven for 2 hours, until fork-tender. Check and stir often, and add water a little at a time, if needed. Remove and discard the bay leaves. Allow to cool completely. Assemble the tamales, using 1/4 cup masa and 1/4 cup filling for each tamale. Transfer to a steamer and steam for 55 minutes.