Beef Tamales

Ingredients List

• 4 pounds boneless chuck roast

• 4 cloves garlic

• 3 (8 ounce) packages dried corn husks

• 4 dried ancho chiles

• 2 tablespoons vegetable oil

• 2 tablespoons all-purpose flour

• 1 cup beef broth

• 2 cloves garlic, minced

• 2 teaspoons chopped fresh oregano

• 1 teaspoon cumin seeds

• 1 teaspoon ground cumin

• 1 teaspoon red pepper flakes

• 1 teaspoon white vinegar

• salt to taste

• 3 cups lard

• 1 tablespoon salt

• 9 cups masa harina

Cooking Instructions

1. Start by placing the beef and garlic in a large pot. Add cold water to cover, bring it to a boil over high heat, then reduce the heat and cover. Let it simmer until the beef becomes tender and shreds easily, which should take about 3 and a half hours. Once done, remove the beef from the pot, reserving 5 cups of the cooking liquid and discarding the garlic. Let the beef cool slightly, then shred it finely with forks.

2. In the meantime, place the corn husks in a large container and cover them with warm water. Weigh them down with an inverted plate and a heavy can, and let them soak until they become soft and pliable, which will take about 3 hours.

3. Toast the ancho chiles in a cast iron skillet, then allow them to cool. Remove the stems and seeds, and crumble the chiles before grinding them in a coffee grinder or using a mortar and pestle.

4. Heat some oil in a large skillet, then stir in flour and cook it until it slightly browns. Add 1 cup of the beef broth and stir until the mixture becomes smooth. Stir in the ground chiles, garlic, oregano, cumin seeds, ground cumin, red pepper flakes, vinegar, and salt. Add the shredded beef to the skillet and cover it. Let it simmer for 45 minutes.

5. In a large mixing bowl, combine the lard and salt, and beat them with an electric mixer on high speed until the mixture becomes fluffy. Gradually add the masa harina and continue beating at a low speed until everything is well combined. Slowly pour in the reserved cooking liquid, a little at a time, until the mixture achieves the consistency of soft cookie dough.

6. Drain the water from the corn husks. Take one husk at a time, with the narrow end facing you, and spread about 2 tablespoons of the masa mixture on the top two-thirds of the husk. Place about 1 tablespoon of the beef mixture down the center of the masa. Roll the tamale up, starting from one long side. Fold the narrow end of the husk over the rolled tamale and secure it with a piece of butcher's twine.

7. Place the tamales in a steamer basket and steam them over boiling water for approximately 1 hour, or until the masa has firmed up and holds its shape. Add more water if necessary to prevent the steamer from running dry. Serve immediately, allowing each person to unwrap their own tamales.

Chef's Tips

Nutritional Information (per serving)