Recipe: deconstructed beef tamales with chimichurri sauce

Ingredients

• 1 lbs. 90% Lean Ground Beef
• 1 sup 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)

Directions

1. 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.
   
   
2. 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.
3. 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.
4. 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 INFORMATION
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.
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.