- Cooking Time:
- Preparation Time:
- 4 pounds boneless chuck roast
- 4 cloves garlic
- 3 (8 ounce) packages dried corn husks
- 4 dried ancho chiles
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 1 teaspoon cumin seeds
- 1 teaspoon ground cumin
- 2 cloves garlic, minced
- 2 teaspoons chopped fresh oregano
- 1 teaspoon red pepper flakes
- 1 teaspoon white vinegar
- salt to taste
- 3 cups lard
- 1 tablespoon salt
- 9 cups masa harina
- Place beef and garlic in a large pot.
- Cover with cold water and bring to a boil over high heat.
- As soon as water boils, reduce heat to a simmer and cover pot.
- Let simmer for 3 1/2 hours, until beef is tender and shreds easily.
- When beef is done, remove from pot, reserving 5 cups cooking liquid and discarding garlic.
- Allow meat to cool slightly, and shred finely with forks.
- Meanwhile, place corn husks in a large container and cover with warm water.
- Allow to soak for 3 hours, until soft and pliable. May need to weight down with an inverted plate and a heavy can.
- Toast ancho chiles in a cast iron skillet, making sure not to burn them.
- Allow to cool and then remove stems and seeds. Crumble and grind in a clean coffee grinder or with a mortar and pestle.
- Heat oil in a large skillet.
- Mix in flour and allow to brown slightly.
- Pour in 1 cup beef broth and stir until smooth. Mix in ground chiles, cumin seeds, ground cumin, minced garlic, oregano, red pepper flakes, vinegar and salt.
- Stir shredded beef into skillet and cover.
- Let simmer 45 minutes.
- Place lard and salt in a large mixing bowl.
- Whip with an electric mixer on high speed until fluffy.
- Add masa harina and beat at low speed until well mixed.
- Pour in reserved cooking liquid a little at a time until mixture is the consistency of soft cookie dough.
- Drain water from corn husks.
- One at a time, flatten out each husk, with the narrow end facing you, and spread approximately 2 tablespoons masa mixture onto the top 2/3 of the husk.
- Spread about 1 tablespoon of meat mixture down the middle of the masa.
- Roll up the corn husk starting at one of the long sides.
- Fold the narrow end of the husk onto the rolled tamale and tie with a piece of butchers' twine.
- Place tamales in a steamer basket.
- Steam over boiling water for approximately one hour, until masa is firm and holds its shape.
- Make sure steamer does not run out of water.
- Serve immediately, allowing each person to unwrap their own tamales.
- Allow any leftovers (still in husks) to cool, uncovered, in the refrigerator.
NotesThese are time consuming but well worth it. Plan on spending a better part of a day making them. This is a very authentic recipe. Authentic Mexican food is very flavorful, but not hot.
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