Beef Tamales

Recipe View 3 hrs 30 mins Prepare the Beef: In a large pot, combine the chuck roast and garlic. Cover with cold water, bring to a boil, then reduce heat and simmer for approximately 3 1/2 hours, or until the beef is tender and easily shredded. Remove the beef, reserving 5 cups of the cooking liquid, and discard the garlic. Allow the beef to cool slightly, then shred it finely with forks.

Recipe View 3 hrs Soak the Corn Husks: 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 to ensure they remain submerged. Soak for about 3 hours, or until they are soft and pliable.

Recipe View 15 mins Prepare the Ancho Chiles: Toast the ancho chiles in a cast iron skillet until fragrant. Let them cool, then remove the stems and seeds. Crumble the chiles and grind them in a clean coffee grinder or with a mortar and pestle.

Recipe View 1 hrs Create the Beef Filling: Heat the vegetable oil in a large skillet. Stir in the flour and allow it to brown slightly, creating a roux. Pour in 1 cup of beef broth and stir until smooth. Mix in the ground chiles, minced garlic, oregano, cumin seeds, ground cumin, red pepper flakes, vinegar, and salt. Add the shredded beef to the skillet, cover, and let simmer for about 45 minutes, allowing the flavors to meld.

Recipe View 20 mins Prepare the Masa Dough: In a large mixing bowl, place the lard and salt. Using an electric mixer on high speed, beat until the mixture is light and fluffy. Gradually add the masa harina, mixing at low speed until well combined. Slowly pour in the reserved beef cooking liquid, a little at a time, until the mixture reaches the consistency of soft cookie dough.

Recipe View 30 mins Assemble the Tamales: Drain the water from the corn husks. One at a time, flatten each husk with the narrow end facing you. Spread approximately 2 tablespoons of the masa mixture onto the top 2/3 of the husk. Place about 1 tablespoon of the beef mixture down the middle of the masa. Roll up the corn husk starting from one of the long sides. Fold the narrow end of the husk onto the rolled tamale and tie it with a piece of butcher's twine.

Recipe View 1 hrs Steam the Tamales: Place the tamales in a steamer basket. Steam them over boiling water for approximately one hour, or until the masa is firm and holds its shape. Ensure you add more water as needed to prevent the steamer from boiling dry. Serve the tamales immediately, allowing each person to unwrap their own.