Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Meat: | 2. Place Beef Bottom Round Roast, chopped clove of garlic, wine, tomato paste and rotel in the crockpot on high for four hours if the roast is thawed, 8 hours if frozen. | 3. Set aside most of the juice from the crockpot. Cool roast enough to handle. | 4. Clean corn husks and soak for about an hour. | 5. In saute pan heat oil on medium, add jalapeno and onion, cook three minutes then add cumin and cilantro, cook three more minutes. Add black beans and stir. | 6. Chop about half of the roast into one inch pieces and shred, add these to the bean mixture as it cooks, stirring periodically. When finished add about 1/2 cup of the reserved juice from the crockpot. Let this simmer about five minutes and then take the pan off the heat to let it cool for a bit. | 7. In another pan heat 1 cup water and add bullion cube, strain 3/4 cup of reserved juice from roast into this and simmer two or three minutes. Set aside to cool about ten minutes. | 8. In medium bowl whip crisco until light and fluffy (about ten minutes with a fork). Set aside. | 9. In separate bowl combine maseca, baking powder and salt, mix thoroughly. Slowly add cooled broth/juice mixture about 1/2 cup at a time, stir with your hands or a fork until a soft dough forms, add soft dough to crisco and mix well! | 10. Assemble tamales! Spread two or three tablespoons on tamale dough onto corn husk and flatten out with your fingers or a well lubricated spoon, sprinkle some queso fresco onto the middle of the dough and then add two or three tablespoons of bean and beef mix. Wrap tamale tightly and fold then ends over. You can use another corn husk to secure the ends by wrapping it again or tearing strips off the corn husk and tying those around the tamale. | 11. Place all tamales in steamer (electric or stove-top) for about an hour making sure the water does not run out. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bottom beef roast	3		round	-	-	-	-
mexican tomato	10	ounces		252.1667	0.0	56.1	1.4167
white wine	1	cup		-	-	-	-
tomato paste	1	tablespoon		13.12	3.0256	0.6912	0.0752
cilantro	1/4	cup		0.92	0.1468	0.0852	0.0208
garlic clove	1		chopped	252.1667	0.0	56.1	1.4167
onion	1	tablespoon	chopped sweet	4.0	0.934	0.11	0.01
jalapeno	1	tablespoon	chopped	1.6312	0.3656	0.0512	0.0208
queso fresco	4	tablespoons		91.195	0.9089	5.5174	7.2651
masa harina mix	2	cups		252.1667	0.0	56.1	1.4167
baking powder	1	teaspoon		2.438	1.2742	0.0	0.0
sea salt	1/2	teaspoon		252.1667	0.0	56.1	1.4167
crisco	2/3	cup		252.1667	0.0	56.1	1.4167
cumin	2	teaspoons		15.75	1.8581	0.748	0.9353
black bean	10	ounces	rinsed drained	966.7177	176.7874	61.2349	4.0256
water	1	cup		0.0	0.0	0.0	0.0
tomato bouillon chicken flavor cube	1	knorr		252.1667	0.0	56.1	1.4167
corn husk	12			252.1667	0.0	56.1	1.4167
canola oil	1	tablespoon		123.76	0.0	0.0	14.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.