Doña Ángela Shares Recipe for Birria-Stuffed Tamales

For those seeking a new twist on traditional Mexican tamales, Doña Ángela offers a flavorful recipe for birria-stuffed tamales, shared on her YouTube channel 'De Mi Rancho a Tu Cocina.' This version moves beyond classic mole or salsa fillings, incorporating rich, slow-cooked beef birria.

The preparation begins with the birria itself. The recipe calls for 3 kg of beef, seasoned with guajillo and ancho chilies, tomatoes, garlic, onion, bay leaf, and a blend of herbs including oregano and marjoram, along with various peppercorns. The meat is simmered for approximately 2.5 hours until tender, then removed, cooled, and shredded.

Once the birria is ready, the focus shifts to the tamale masa. The recipe details how to prepare a creamy mixture of lard, baking powder, and salt, which is then combined with 4 kg of masa. This dough is kneaded until soft and fluffy. Each tamal is formed by spreading a spoonful of masa onto a softened corn husk, placing a portion of the shredded birria in the center, and then carefully folding the husk to enclose the filling.

Finally, the tamales are cooked vertically in a steamer over boiling water. The recipe advises steaming them for about 60 minutes, or until they are thoroughly cooked and possess a fluffy texture. This birria filling can also be used for tacos, offering versatility beyond tamales.