Ingredients:

500g Argentine beef, diced

Bamboo leaves

500g glutinous rice

2-3 dried hot peppers

Sichuan pepper, Chili sauce, Salt and Black pepper to taste

Fermented tofu or pickled bamboo (optional, for added depth of flavor)

Cooking steps:

Soak the bamboo leaves in hot water for about 2 hours until they soften. Ensure they are elastic and flexible enough to wrap the rice balls.

Wash the glutinous rice thoroughly, then soak it in water for 4 hours.

In a bowl, mix the chili sauce, Sichuan pepper, dried chilies, salt and black pepper. Add the diced beef and marinate for 30 minutes to fully absorb the flavor and spiciness.

Bring a pot of water to a boil, add salt. Cook the glutinous rice over medium heat for about 20-30 minutes until it is half cooked. Remove from heat, drain and rinse the rice with cold water.

Take a soaked bamboo leaf and place a glutinous rice ball in the center. Add some marinated beef and fermented tofu or pickled bamboo to enhance the flavor.

Carefully wrap the rice and beef mixture by folding the bamboo leaves inward, making sure the tamales are tightly sealed.

Bring a pot of water to a boil, then add the wrapped tamales. Cook for 2-3 hours until they are fully cooked and tender.

Once cooked, remove the tamales from the pot and let them cool. Enjoy your delicious and spicy Sichuan-style beef tamales.