Dinner for 24
Braised Guajillo Lamb Tamales
Tender guajillo-braised lamb fills savory masa tamales, which are wrapped in corn husks and steamed until firm.
$9.87for 4 servings
$2.47 per serving$9.87 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.
Photo: holajalapeno.com
- 360 minstart to table
- Involveddifficulty
- 24servings as written
- $$typical cost tier
MexicanDairy-freeBudgetFamilyDinnersCold-weather comfortWinterSpring
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost |
|---|---|---|
| Lamb$9.99/lb typical | 3.5 lb | $34.97Typical price |
| Onions$1.29/lb typical | 0.4 lb | $0.52Typical price |
| Garlic$0.75 each typical | 0.25 | $0.22Typical price |
| Carrots$1.09/lb typical | 0.45 lb | $0.51Typical price |
| Celery$2.29 each typical | 0.25 | $0.43Typical price |
| Broth or stock$0.07/oz typical | 100 oz | $6.97Typical price |
| Corn kernels$0.09/oz typical | 8 oz | $0.72Typical price |
| Cornmeal, grits, polenta$0.08/oz typical | 30 oz | $2.40Typical price |
| Total for the servings shown | $59.21 | |
Pantry staples you likely have
Salt and pepperDried herbs, spices and seasoning blendsVinegarOlive and cooking oilCooking spray, shortening, ghee, coconut and sesame oilBaking powder and soda
Not included in the cost.
Ingredients
- 3 1/2 lb boneless lamb shoulder roast
- kosher salt and freshly ground black pepper
- 8 dried guajillo chiles
- 1 white onion
- 3 cloves garlic
- 1 tbsp apple cider vinegar
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1/4 cup lard or vegetable oil
- 3 carrots
- 2 stalks celery
- 2 cups beef broth
- 1/2 lb dried corn husks
- 6 cups masa harina
- 10 cups beef broth
- 1 cup lard
- 1 tbsp baking powder
- 1 tbsp kosher salt
Steps
- Soak the corn husks in warm water for 30 minutes, keeping them submerged.
- Simmer the guajillo chiles, onion, garlic, vinegar, oregano, cumin, salt, and water for 15 minutes, then blend until smooth.
- Season and brown the lamb in one-quarter cup lard or oil in a large Dutch oven for 10 minutes.
- Add the chile sauce, carrots, celery, and two cups beef broth, cover, and braise at 325 F for 3 hours, until tender and at least 145 F.
- Shred the lamb and stir it into the braising sauce.
- Mix the masa harina, ten cups beef broth, one cup lard, baking powder, and salt into a soft dough.
- Spread dough on the husks, fill with lamb, fold the husks, and steam the tamales for 75 minutes.
Swaps
- Carrots for Sweet potatoesabout $0.20/lb more at typical prices
- Onions for Red onionsabout $0.20/lb more at typical prices
Main ingredient on sale this week? See what to make with lamb on sale.
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