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Ingredients
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Tamale Dough
Red Beef Filling
Method
Prep the Corn Husks
- 1
Soak the Corn Husks
Place the corn husks in a large bowl and cover them with warm water. Let them soak for at least 30 minutes to soften.
Make the Beef Filling
- 2
Cook the Beef
In a large pot, add the beef chuck roast and water. Bring to a boil, then reduce heat and simmer for about 2 hours, or until the beef is tender.
- 3
Prepare the Chili Sauce
While the beef is cooking, stem and seed the guajillo and ancho chiles. Boil them in a small pot with enough water to cover for about 10 minutes until softened.
- 4
- 5
Prepare the Tamale Dough
- 6
Mix the Dough
In a large bowl, combine masa harina, baking powder, and salt. In a separate bowl, beat the lard or shortening until fluffy. Gradually add the dry ingredients to the lard, alternating with the broth, until a soft dough forms.
- 7
Spread the Dough
Take a soaked corn husk and spread about 1/4 cup of the tamale dough onto the center, leaving space at the edges.
Assemble and Cook Tamales
- 8
Add Filling
Place 2 tablespoons of the beef filling in the center of the dough spread on the corn husk.
- 9
Fold the Tamale
Fold the sides of the corn husk over the filling and then fold the bottom up to secure the tamale.
- 10
Steam the Tamales
Place the tamales upright in a steamer basket. Cover and steam for about 1 to 1.5 hours, or until the dough is firm and pulls away from the husk.
