London Broil Roast Beef Tamale

Difficulty Level
Difficult

Cook Time
min.

Ingredients

  • 2 LB Dietz & Watson Top Round London Broil Roast Beef
  • 2 CUPS Salsa Verde
  • 2 LB Masa De Tamal
  • 1 LB Mozzarella
  • 2 Packages Frozen Banana Leaves
  • Poblano Mole:
  • 6 Poblano
  • 1 Yellow Onion
  • 2 Jalapeño Chilis
  • 2 TS Dried Oregano
  • 2 TS Ground Cumin
  • 1 TB Salt
  • 4 Cups Chicken Stock
  • 2 CUPS Pepitas
  • 2 Garlic Cloves
  • 2 TB Grapeseed Oil
  • Garnishes: (Optional)
  • Grilled corn
  • Lime
  • Avocado
  • Cilantro Leaves

Directions

  1. 1 FOR TAMALES: Remove banana leaf from pack and lay it flat. Leaf should be roughly 7”x6” in size. Place 4 oz. masa in the center of the banana leaf. Flatten masa into an oval shape ¼” thick. In the center of the masa, place 2-3 oz. Dietz & Watson Top Round London Broil Roast Beef and 1 oz. Dietz & Watson Originals Mozzarella Cheese. Using the banana leaf, fold masa in over the meat and cheese like a burrito, fully enclosing the mixture. Fold banana leaf over the masa pocket and tie with kitchen twine.
  2. 2 Place a steaming rack in the bottom of a deep, heavy-bottomed pot and fill with water only until the bottom of the rack is covered. Bring water to a boil and place the tamales on the steaming rack. Reduce heat to medium-low and cover. Steam for 25 mins. or until masa is cooked through.
  3. 3 FOR POBLANO MOLE: Roast the poblano in a 400°F oven until blistered. Remove and place in a large mixing bowl. Cover bowl in plastic.
  4. 4 Heat the oil over medium heat in a heavy-bottomed sauce pot. Add the onions with the salt, and sweat. When the onions are translucent, add the garlic, cumin, and oregano. Cook until garlic is soft.
  5. 5 Clean the poblanos by pealing off the skin and taking out the seeds and the stem. Cut into long strings and add to the onion mix with the chicken stock. simmer on low heat for 30 min and then blend.
  6. 6 Clean the poblanos (peel skin, remove seeds and stem) and cut into long strips. Add to the onion mix with the chicken stock. Simmer on low heat for 30 min. Blend.
  7. 7 Unwrap tamales. In a bowl, add grilled corn, lime, avocado, salt and cilantro leaves and mix. Place mixture on top of tamales.