Bison Short Rib Tamales

Tamales have quite the long historical timeline and have been in history all the way back to 8000BC. They have passed through many cultures along the way and used for various purposes and celebrations throughout. It is thought that tamales spread from Mexican and Guatemalan indigenous cultures to the rest of Latin America. Aztec and Maya civilizations prepared tamales in a ritual aspect having considered them food of the gods. Needless to say, there is a lot of history and culture than can be tasted and experienced while preparing these delicious tamales!

Ingredients:

Short Ribs

 

  • 5 LBs bone in short ribs (about 14 ribs)
  • Kosher salt
  • Freshly ground black pepper
  • 2 bacon slices, cut into 1-inch pieces
  • 4 large shallots, quartered
  • 4 carrots, peeled and cut into 3-inch pieces
  • 2 ribs of celery, chopped
  • ½ tsp crushed red pepper flakes
  • 6 garlic cloves, chopped
  • 2 star anise
  • 4 sprigs of fresh thyme, plus more for garnish
  • 3 TB tomato paste
  • 1 cup dry red wine
  • 2 TB packed brown sugar
  • 2 TB Worcestershire sauce
  • 2 TB balsamic vinegar
  • 2 cups beef stock

 

Masa

 

  • 2 cups Maseca Tamal corn flour or other masa meal
  • 1 ⅓ cups chicken broth
  • 1 tsp baking powder
  • 1 tsp salt
  • ⅔ cups vegetable shortening

 

Cook Sauce

 

  • 1 8oz can of tomato sauce
  • ½ tsp ground cumin
  • ¼ cup chili powder
  • 1 TB kosher salt
  • 1 tsp freshly cracked black pepper
  • ¼ tsp chipotle powder
  • 2+ cups chicken broth (enough to keep tamales covered for 2 hours of cooking)

 

Green Chile Coulis

 

  • 12 hatch green chiles
  • 1-2 TB olive oil
  • 1 ½ cups white onion, diced
  • 2 cloves garlic
  • 4 cups chick broth
  • 2 TB corn starch
  • 1 tsp ground cumin
  • ½ tsp oregano
  • 1 TB apple cider vinegar
  • Salt and pepper to taste

 

Instructions:

Short Ribs

 

  1. Season short ribs generously with salt and pepper and set aside
  2. Set Instant Pot to Sauté. Add bacon and cook until lightly golden, about 5 minutes. Remove bacon and set aside, leaving bacon fat in pot
  3. Working in batches, sear ribs on all sides, 4 to 5 minutes per side. Set aside
  4. Add shallots, carrots, celery, red pepper flakes, and garlic, and cook until vegetables are slightly softened, about 3 minutes
  5. Add star anise, thyme, and tomato paste and stir until fragrant, 1 minute
  6. Add red wine, bring to a simmer, and use a wooden spoon to deglaze bottom of the pot, 3 minutes
  7. Turn off Sauté function and add brown sugar, Worcestershire, vinegar, broth, ribs, and cooked bacon
  8. Season with salt, then secure lid and set to Pressure Cook on High for 90 minutes
  9. Let pot naturally release pressure for 15 minutes, then carefully complete depressurization using quick release
  10. Remove bones and shred meat

 

Masa

 

  1. Mix corn flour, baking powder, and salt in bowl
  2. Add the chick broth and mix thoroughly with your hands
  3. Add the shortening and continue to mix with your hands until consistent

 

Cook Sauce

 

  1. Combine all ingredients
  2. Bring to a boil then remove from heat and set aside

 

Make Tamales

 

  1. Cut parchment paper into ~7-inch squares
  2. Take a handful of Masa and roll into a ball and pat onto parchment paper thinning into rectangle
  3. Place shredded short rib meat into middle of masa dough
  4. Push the sides of the parchment paper together to make the masa an enclosed tube around the meat. Roll the parchment tightly and twist the ends shut
  5. Stack the tamales in a stock pot or dutch oven with the parchment seam down
  6. Cover the tamales with the Cook Sauce (If the tamales aren’t completely covered, add additional chicken broth)
  7. Bring this to a low simmer
  8. Cover and cook for 2 hours
  9. Remove tamales from cook sauce and unwrap on a plate
  10. Serve with chili, Green Chile Coulis (see below), pico de gallo, and/or cheese.

 

Green Chile Coulis

 

  1. Preheat broiler to high
  2. Place green chiles on baking sheet, spread out evenly
  3. Broil peppers for ~10 minute, turning often until skin begins to char and bubble
  4. Remove from oven and place in a large plastic bag to steam and cool
  5. Sauté onions and garlic in olive oil for 5-10 minutes
  6. Add corn starch and stir mixing with the remaining oil and liquid from the vegetables
  7. Add ~1 cup of chicken broth continuing to stir, cook for 1 minute.
  8. Remove peppers from bag, destem and deseed
  9. In a blender, combine peppers, onion/garlic mixture, and all other ingredients
  10. Blend on high until desired consistency

CHECK OUT THESE OTHER POPULAR RECIPES