Beef Tamales Recipe

How to make it

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• Place beef and garlic in a large pot.
• Cover with cold water and bring to a boil over high heat.
• As soon as water boils, reduce heat to a simmer and cover pot.
• Let simmer for 3 1/2 hours, until beef is tender and shreds easily. When beef is done, remove from pot, reserving 5 cups cooking liquid and discarding garlic.
• Allow meat to cool slightly, and shred finely with forks.
• Meanwhile, place corn husks in a large container and cover with warm water.
• Allow to soak for 3 hours, until soft and pliable.
• May need to weight down with an inverted plate and a heavy can.
• Toast ancho chiles in a cast iron skillet, making sure not to burn them.
• Allow to cool and then remove stems and seeds.
• Crumble and grind in a clean coffee grinder or with a mortar and pestle.
• Heat oil in a large skillet.
• Mix in flour and allow to brown slightly.
• Pour in 1 cup beef broth and stir until smooth.
• Mix in ground chiles, cumin seeds, ground cumin, minced garlic, oregano, red pepper flakes, vinegar and salt.
• Stir shredded beef into skillet and cover. Let simmer 45 minutes.
• Place lard and salt in a large mixing bowl.
• Whip with an electric mixer on high speed until fluffy.
• Add masa harina and beat at low speed until well mixed.
• Pour in reserved cooking liquid a little at a time until mixture is the consistency of soft cookie dough.
• Drain water from corn husks.
• One at a time, flatten out each husk, with the narrow end facing you, and spread approximately 2 tablespoons masa mixture onto the top 2/3 of the husk.
• Spread about 1 tablespoon of meat mixture down the middle of the masa.
• Roll up the corn husk starting at one of the long sides.
• Fold the narrow end of the husk onto the rolled tamale and tie with a piece of butchers' twine.
• Place tamales in a steamer basket.
• Steam over boiling water for approximately one hour, until masa is firm and holds its shape.
• Make sure steamer does not run out of water.
• Serve immediately, allowing each person to unwrap their own tamales. Allow any leftovers (still in husks) to cool, uncovered, in the refrigerator.

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