Deconstructed Beef Tamales with Chimichurri Sauce
This deconstructed Beef Tamale recipe using Ground Beef is a new twist on an old favorite.
-
40
min -
4
SERVINGS -
590
Cal -
32 g
Protein
Ingredients:
- 1 lbs. 90% Lean Ground Beef
- 1 cup Spanish onion, diced
- 1 Tablespoon Guajillo Powder
- 2 teaspoon chile powder
- 1 teaspoon kosher salt
- 3 cup masa flour
- 2 cups hot water
- 8 corn husks
- 1 cup pico de gallo
- 1/4 cup Cotija cheese
Chimichurri
- 1/2 cup fresh cilantro, chopped
- 1/2 cup fresh parsley, chopped
- 1/3 cup olive oil
- 1 Tablespoon garlic
- 1/2 teaspoon crushed red pepper (Optional)
Cooking:
-
Pre heat oven to 375°. In a medium size bowl combine Masa and hot water; mix until dough forms. Transfer mixture on to greased sheet pan and spread mixture evenly. Bake for 10 to 12 minutes. Remove from oven and cut into 6 even pieces.
Cook's Tip: If you have a biscuit cutter use it to cut masa into round shaped pieces. Otherwise cut the masa into squares. -
In a large skillet over medium heat combine ground beef, onions, gujilo powder, chile powder, and salt. Break ground beef into small crumbles and cook for 10 to 15 minutes.
-
In a food processor; add parsley, cilantro, olive oil, and garlic. Pulse 4 to 6 times or until ingredients are combined sauce is thick. Season with salt and pepper to taste.
-
To assemble. Lay down one corn husk and top with masa, chimichurri sauce, ground beef mixture, Pico de Gallo, Cotija cheese, and fresh lime.
Nutrition:
585 CALORIES
0 % *
6.4g SAT FAT
0 % DV **
32g PROTEIN
0 % DV
9.7 mg IRON
0 % DV
7.2 mg ZINC
0 % DV
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, 3 oz: 585 Calories; 190.8 Calories from fat; 21.2g Total Fat (6.4 g Saturated Fat; 0.3 g Trans Fat; 2.5 g Polyunsaturated Fat; 10.3 g Monounsaturated Fat;) 77 mg Cholesterol; 1008 mg Sodium; 68.7 g Total Carbohydrate; 6.1 g Dietary Fiber; 7 g Total Sugars; 32 g Protein; 0 g Added Sugars; 209.1 mg Calcium; 9.7 mg Iron; 682 mg Potassium; 0 mcg Vitamin D; 0.8 mg Riboflavin; 15.6 mg NE Niacin; 0.8 mg Vitamin B6; 2.4 mcg Vitamin B12; 439 mg Phosphorus; 7.2 mg Zinc; 26.5 mcg Selenium; 83.9 mg Choline.
This recipe is an excellent source of Dietary Fiber, Protein, Iron, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, and Selenium; and a good source of Calcium, Potassium, and Choline.
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