2017 Mayor’s Downtown Impact Award Winners AnnouncedDecember 18, 2017
Authentic Beef Tamales RecipeDecember 18, 2017
Recipe Courtesy of Beef Loving Texans
Makes 6 servings in 1.5 hours
- 1 lb. ground beef
- 1 large sweet potato, chopped into ½ inch pieces
- 1 tsp. salt
- 1 large onion, chopped
- 1 large jalapeño, seeded and finely chopped
- 2 cloves garlic, finely chopped
- ¼ cup water
- ½ tsp. dry mustard
- ½ tsp. ground cumin
- 1 tsp. chili powder
- ½ tsp. oregano
- ¼ tsp. paprika
- ½ tsp. freshly ground pepper
- 1 cup shredded Mexican cheese
- 1 package refrigerated piecrust (2 crusts)
- Preheat oven to 425ºF. Place chopped sweet potato in a small saucepan, cover with water and add 1 tsp. salt. Bring to a boil, reduce heat, cover, and cook until potatoes are tender, about 5 minutes. Drain water and set aside.
- In a deep skillet begin browning meat, over medium heat, breaking it up to a crumbly mixture. Add onion and jalapeño and continue cooking until meat is just cooked and then add garlic. Stir to combine and cook another minute. Drain the beef mixture in a colander and then return to the skillet.
- Add in water and seasonings. Stir to combine and cook another 3-5 minutes. Remove from heat, stir in sweet potatoes and cheese.
- Unroll one pie crust. You may have to roll it out with a rolling pin, making it a little larger if you have a deeper pie pan. Center crust in pan and add meat mixture.
- Top with second crust, use a fork to seal crusts together and crimp edge. Take a square piece of 18-inch heavy foil and with scissors round the corners to create a circle. Center the circle on a sheet pan and center the pie on top. Pull edges up and around pie, crimping edges so they lightly cover the edges of the pie to keep them from browning too early. Bake 45 minutes to 1 hour.
- When pie is looking almost done, pull the foil away from the edges and continue cooking until golden brown. Remove from oven and let rest 10 minutes before serving.
Based on 90 percent lean Ground Beef
Nutrition information per serving: Calories 460; Total fat 28g (Sat. fat 9g; Trans fat 0g); Cholest. 65mg; Sodium 880mg; Total Carb. 29g; Fiber 2g; Total Sugars 2g; Protein 22g; Vit D (0% DV); Calcium (15% DV); Iron (15% DV); Potas. (13%DV)
This recipe is an excellent source of vitamin B6, and a good source of iron, riboflavin, and phosphorus.