Beef Tamales

Here is a recipe for beef tamales (makes approximately 2 - 3 dozen):

-  2 pounds beef chuck roast
-  Salt and pepper, to taste (for roast)

-  2-3 tablespoons olive oil
-  1 large onion (peeled and sliced), half for beef roast and half for chile mixture/sauce
-  1 garlic bulb, cloves removed and peeled (6 cloves for beef roast and 6 cloves for chile mixture/sauce)
-  6 ounces fresh New Mexico chilies
-  4 ounces fresh pasilla chiles
-  2 tablespoons cumin seed
-  1 tablespoons salt (or to taste for chile sauce)
-  1-2 bags dried corn husks, about 3 dozen
-  4 cups masa mix
-  1 tablespoon baking powder
-  2 teaspoons salt (for mansa mixture)
-  4 cups reserved beef broth, warm
-  1 cup vegetable shortening

Season the beef chuck roast all over with salt and pepper then brown in a large heavy pot, coated with 2-3 tablespoons olive oil, over medium heat. Once browned on all sides, add enough water to cover the roast along with 1/2 of the sliced onion and about 6 cloves of garlic. Cook until the meat is fork tender and comes apart with no resistance, about 2 to 2 1/2 hours. When done, remove the roast to a platter to cool, reserve the beef broth (approximately 4 cups).  Hand shred the meat and set aside.

To prepare the chile sauce, remove the tops of the chilies and shake out most of the seeds. Place the chilies in a large stockpot and cover them with water. Add the cumin, remaining 1/2 sliced onion and 6 cloves of garlic. Boil for approximately 20 to 25 minutes until the chiles are very soft. Transfer the chiles to a blender or stick blender using tongs and add a ladle full of the chile water.  Puree the chiles until smooth. Place the pureed chiles through a strainer, with a bowl underneath to catch the sauce, to remove the remaining seeds and skins. Pour the chili sauce into a large bowl and add salt, stir to combine.  Taste to check seasonings, add more if necessary. Add the shredded beef to the bowl of chili sauce, and mix thoroughly. Refrigerate until ready to use if you are not using right away.

Go through the dried cornhusks, separate them and discard the silk, be careful since the husks are fragile when dry. Soak them in a sink filled with warm water for no less then 30 minutes to soften. 

In a large mixing bowl, combine the masa, baking powder, and salt. Pour the broth into the masa a little at a time, working it in with a spatula or your fingers.  *The beef broth might still be really hot, so use caution if you are using your fingers.  Meanwhile, In a small bowl, beat the vegetable shortening until fluffy. Add it to the masa and beat or mix with a spatula until the dough has a spongy texture.

Rinse, drain, and dry the corn husks. Set them out on a sheet pan covered by a damp towel so they stay moist, along with the bowls of masa dough and beef in chili sauce. Lay the husk flat on a plate or in your hand with the smooth side up and the narrow end facing you. Spread a thin, even layer of the masa dough over the top 2/3 of surface of the husk with a spatula. Do not use too much! Add about a tablespoon of the meat filling in the center of the masa. Roll the husk, with the masa dough and meat inside a few rolls, then tuck in the sides to prevent it from leaking out.  Tie twine around the tamale to hold it together.

Place the tamales in a large steamer or colander.  Put the steamer or colander onto a large pot filled with water. The water should not touch the tamales. Lay a damp cloth over the tamales and cover with lid. Keep the water at a low boil, checking periodically to make sure the water doesn't boil away. Steam the tamales for 2 hours.

The tamales are done when the inside pulls away from the husk. The tamale should be soft, firm, and not mushy. To serve, unfold the husk and spoon on some salsa verde or salsa of your choice because these are not at all spicy and need the extra kick with the salsa.  Enjoy!  

Happy tamale making!  This takes up a majority of your day, so plan ahead...especially if its your first time making them.