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Ingredients
- 2 lb beef shoulder roast Salt to taste Freshly-grnd black pepper to taste
- 2 x onions peeled, sliced
- 1 x garlic bulb cloves removed, and peeled
- 4 ounce dry New Mexico chilies
- 2 ounce ancho chiles
- 2 ounce pasilla chiles
- 2 Tbsp. cumin seed toasted
- 1 Tbsp. salt
- 2 bag dry corn husks - (abt 3 dozen)
- 4 c. masa mix
- 1 Tbsp. baking pwdr
- 2 tsp salt
- 4 c. reserved beef broth hot
- 1 c. vegetable shortening
Directions
- Season the beef shoulder all over with salt and pepper then brown in a large heavy pot over medium heat. Once browned on all sides, add in sufficient water to cover the roast along with the 1 sliced onion and about 6 cloves of garlic. Cook till the meat is fork tender and comes apart with no resistance, about 2 hrs. When done, remove the roast to a platter to cold, reserve the beef broth. Hand shred the meat and set aside.
- To prepare the sauce, remove the tops of the dry chilies and shake out most of the seeds. Place the chilies in a large stockpot and cover them with water. Add in the cumin, remaining sliced onion and garlic. Boil for 20 min till the chiles are very soft. Transfer the chiles to a blender using tongs and add in a ladle full of the chile water (it is best to do this in batches.) Puree the chiles till smooth. Pass the pureed chiles through a strainer to remove the remaining seeds and skins. Pour the chili sauce into a large bowl and add in salt, stir to incorporate. Taste to check seasonings, add in more if necessary. Add in the shredded beef to the bowl of chili sauce, and mix thoroughly. Chill till ready to use.
- Go through the dry cornhusks, separate them and throw away the silk, be careful since the husks are fragile when dry. Soak them in a sink filled with hot water for 30 min to soften. In a deep bowl, combine the masa, baking pwdr, and salt. Pour the broth into the masa a little at a time, working it in with your fingers. In a small bowl, beat the vegetable shortening till fluffy. Add in it to the masa and beat till 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 along with the bowls of masa dough and beef in chili sauce. Start with the largest husks because they are easier to roll. Lay the husk flat on a plate or possibly in your hand with the smooth side up and the narrow end facing you. Spread a thin, even layer of masa over the surface of the husk with a Tbsp. dipped in water. Don't use too much! Add in about a Tbsp. of the meat filling in the center of the masa. Fold the narrow end up to the center then fold both sides together to enclose the filling. The sticky masa will form a seal. Healthy pinch the wide top closed.
- Stand the tamales up in a large steamer or possibly colander with the pinched end up. Load the steamer into a large pot filled with 2-inches of water. The water shouldn't 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 hrs.
- The tamales are done when the inside pulls away from the husk. The tamale should be soft, hard and not mushy. To serve, unfold the husk and spoon about a Tbsp. of remaining beef filling on top.
- This recipe yields 3 dozen.
- Yield: 3 dozen
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