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Instructions:
- Prepare the beef by placing it in a large pot and covering with salted water. Bring to a boil, then simmer for about 1½ hours, or until very tender. Remove, shred the beef, and set aside.
- To make the chile sauce, boil the dried chiles in water for about 10 minutes, until softened. Drain and blend with garlic, onion, beef broth, cumin, salt, and pepper until smooth. Strain the sauce to remove any remaining skins.
- Add the shredded beef to the chile sauce and simmer for 20 minutes, until thick, rich, and deeply flavored.
- Prepare the masa by beating the lard in a large bowl until light and fluffy. In a separate bowl, mix the masa harina, baking powder, and salt. Gradually combine the dry ingredients with the lard, adding warm broth little by little until a soft, spreadable dough forms.
- Assemble the tamales by spreading an even layer of masa onto the center of each soaked corn husk. Add a spoonful of beef filling, then fold the sides inward and fold the bottom up.
- Stand the tamales upright in a steamer and steam for about 1½ hours, or until the masa pulls away easily from the husk.
Variations
- Use pork shoulder instead of beef for a classic alternative.
- Add a pinch of Mexican oregano or cloves to the chile sauce for extra depth.
- Make smaller tamales for party servings or larger ones for hearty meals.
- Substitute vegetable shortening with rendered beef fat for a richer flavor.
Tips
- Properly whipping the lard is key to light, fluffy masa.
- Keep the masa covered with a damp cloth while assembling to prevent drying out.
- Ensure steady steam throughout cooking by checking the water level periodically.
- Tamales freeze well and can be reheated by steaming for best texture.
