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Ingredients
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Tamale Dough
Chile Colorado Filling
Assembly
Method
Tamale Dough
- 1
Prepare the Corn Husks
Soak the corn husks in warm water for about 30 minutes to soften them. Drain and set aside.
- 2
Mix Dry Ingredients
In a large bowl, combine masa harina, baking powder, and salt. Mix well.
- 3
Cream Shortening
In another bowl, beat the vegetable shortening until fluffy.
- 4
Combine Ingredients
Gradually add the dry mixture to the shortening, alternating with the broth. Mix until the dough is well combined and has a light, spreadable texture.
Chile Colorado Filling
- 5
Prepare the Chiles
Remove stems and seeds from the dried ancho and guajillo chiles. Rinse them under cool water.
- 6
Cook the Chiles
In a pot, bring 2 cups of water to a boil. Add the cleaned chiles and boil for about 10 minutes until softened. Remove from heat and allow to cool.
- 7
- 8
Cook the Beef
In a large pot, add the beef chuck roast and pour the blended chile sauce over it. Add the beef broth and bring to a simmer. Cover and cook on low for 2-3 hours, until the beef is tender. Shred the beef and mix it back into the sauce.
Assembly
- 9
Fill the Tamales
Take a soaked corn husk and spread about 2 tablespoons of the tamale dough in the center. Add a tablespoon of the beef filling on top of the dough. Fold the sides of the husk over the filling and then fold the bottom up to secure.
- 10
Steam the Tamales
Place the filled tamales upright in a steamer basket. Steam for about 1 to 1.5 hours, or until the masa is firm and pulls away from the husk easily.
- 11
Serve
Allow the tamales to cool slightly before serving. Enjoy them warm with salsa or your favorite toppings.
