Hot Tamales

Total Time: 24 hrs 30 mins Preparation Time: 30 mins Cook Time: 24 hrs

Ingredients

• 1 (3 lb) beef shoulder or 1 (3 lb) chuck roast
• 4 garlic cloves
• 1 teaspoon salt
• 2 dozen dried corn husks
• 3 large dried chilies
• 2 teaspoons shortening
• 1 1/2 teaspoons all-purpose flour
• 3/4 teaspoon ground cumin
• 3/4 teaspoon salt
• 3 cups instant corn masa harina flour
• 1 teaspoon salt
• 1/2 cup shortening, plus
• 1 tablespoon shortening
• picante sauce (optional)

Recipe

• 1 combine first 3 ingredients in a dutch oven. add water to cover; bring to a boil. cover, reduce heat, and simmer 2 1/2 hours or until meat is tender. drain meat, reserving broth; set broth aside. shred meat with a fork; set aside.
• 2 cover dried cornhusks with hot water; let stand several hours or until softened. drain well. if husks are too narrow overlap 2 husks to make a wide one. if too wide, tear off one side.
• 3 remove and discard seeds from chiles; place in a saucepan, and cover with water. bring to a boil; reduce heat and simmer 20-25 minutes or until chiles are tender. drain chiles, reserving 3/4 cup water; place softened chiles in container of blender. add reserved water and blend 1 minute or until smooth; set aside.
• 4 melt 2 teaspoons shortening in a small saucepan; add flour and cumin, stirring until smooth. cook 1 minute stirring constantly. remove from heat, and stir in 1/2 cup chile mixture and 3/4 teaspoon salt; add to shredded meat, stirring well. set aside.
• 5 bring reserved beef broth to a boil. combine corn masa, 1 teaspoon salt, and 1/2 cup plus 1 tablespoon shortening in a large bowl. stir in 1 cup plus 2 to 3 tablespoons hot beef broth to make a stiff dough. add the remaining chile mixture to the dough, mixing well.
• 6 place 2 1/2 to 3 tablespoons masa dough (depending on husk size) in the center of each husk, spreading to within 1/2 inch of the edge. place 2 tablespoons meat mixture in center. fold short ends of husks to center, enclosing filling; roll up from unfolded side. tie with string or strip of softened corn husk.
• 7 place a cup in center of a steaming rack or metal colander inside of a large pot. add enough water to fill pot below rack level and keep tamales above water. stand tamales on flded ends around the cup. bring water to a boil. cover and steam 1 hour or until tamale dough pulls away from corn husk; add more water as necessary. serve with picante sauce, if desired.
• 8 note: steamed tamales can be frozen. allow to cool; place in plastic bag, or wrap them securely in aluminum foil, and place in freezer. to reheat, follow steaming procedure until tamales are thouroughly heated.