Red Chile Beef Tamales Recipe

summary

directions

1. Preheat a stockpot for 2 minutes on medium high. Drizzle in a bit of olive oil.
2. Rub the tomato paste onto the chuck roast. Sear the roast on medium-high for 3 minutes per side.
3. Quarter the onion and add it to the pot with the celery, Anaheim pepper, the 6 garlic cloves, cilantro, oregano, bay leaf, salt and the 12 cups of water.
4. Bring it to a simmer, and let it cook covered on medium low heat for 3½–4 hours or until fork tender.
5. Remove the meat from the broth. Strain the broth and reserve.
6. While the beef simmers, make the red chile sauce in a separate pot. Bring the 4 cups of water to a simmer and add in dried chiles, tomato, onion and the 3 garlic cloves. Let it simmer until soft, about 20 minutes.
7. Strain the dried chile mixture and blend the chiles mixture with 2½ cups of the reserved beef broth. Strain again to remove the seeds and skin. Season the sauce with salt and pepper to taste.
8. Once your beef is cool enough to the touch, shred it.
9. Preheat a pan for 2 minutes on medium heat. Add the tablespoon of olive oil and 2 cups of the red chile sauce and your shredded beef. Let it cook for 15 minutes on medium heat. Adjust salt and pepper to taste.
10. Soak your corn husk leaves in cold water for 20–25 minutes.
11. Meanwhile, peel your potato and cut it into thin strips. Set aside.
12. Slice your poblano into thin strips. Set aside.
13. In a very large mixing bowl, add your lard or shortening. Start kneading with your hands until smooth. Add in baking powder and mix with your hands until incorporated.
14. Add the masa flour and mix well with your hand or a wooden spoon. Add 1 cup of the red chile sauce and mix that in.
15. Mix in the 2 cups of beef broth, 1 cup at a time until incorporated.
16. At this point, transfer your masa dough to a stand mixer fitted with a dough hook or use a hand mixer. (You could knead it by hand but using a mixer is much easier.) Mix for 8–10 minutes.
17. Cut one soaked corn husk lengthwise into thin strips—these will be used to tie the tamales.
18. To build a tamal, hold one soaked corn husk with the narrow end closer to you.
19. Add 2½ – 3½ tablespoons of masa to the center of the husk and spread evenly towards the sides. You only want to cover about half of the leaf lengthwise.
20. Add a small spoonful of the meat in the center of the spread masa dough, as well as 1 potato strip and 1 poblano strip. Fold the left side of the husk into the center and wrap the other side around it.
21. Pinch the top and bottom edges closed and tie each edge with a husk strip.
22. Repeat making tamales until all masa dough has been used.
23. Fill a large pot one-third full of water and bring to a simmer. Add a steamer basket and arrange your tamales in the basket. Cover and steam for 1 hour.
24. Serve tamales with store-bought salsa macha and garnish with your choice of cilantro, chives, cotija, queso fresco and crema.