Beef Tamales, Spanish Rice and Corn Salad

Instructions

1. 1

   Prepare the Corn Husks: Place the dried husks in a large bowl or sink and cover completely with very hot water. Use a heavy plate or bowl to keep them submerged. Let them soak for at least 1 hour, or until they are soft and pliable.

2. 2

   Cook the Beef: In a large Dutch oven or stockpot, combine the beef chunks, quartered onion, smashed garlic, bay leaves, and 2 tsp of salt. Add enough water (about 10 cups) to cover the meat by 2 inches. Bring to a boil, then reduce heat to a low simmer. Skim off any foam that rises to the surface. Cover and cook for 2.5 to 3 hours, until the beef is exceptionally tender and falls apart easily.

3. 3

   Prepare the Beef Filling: Carefully remove the beef from the pot and let it cool slightly on a cutting board. Strain the broth through a fine-mesh sieve into a large bowl; you should have at least 5 cups. Reserve this precious broth. Once the beef is cool enough to handle, shred it with two forks, discarding any large pieces of fat. In a separate bowl, whisk together the ancho chili powder, cumin, Mexican oregano, 1.5 tsp salt, and black pepper. Add 1 cup of the warm, reserved beef broth and whisk until a smooth paste forms. Pour this chili paste over the shredded beef and toss thoroughly to coat. Set aside.

4. 4

   Make the Masa Dough: In the bowl of a stand mixer with the paddle attachment, beat the room-temperature lard on high speed for 3-4 minutes until it is very light, white, and fluffy, resembling whipped cream. In a separate large bowl, whisk together the masa harina, baking powder, and 1.5 tsp salt. With the mixer on low speed, add the dry masa mixture to the whipped lard in three additions, alternating with 4 cups of the warm reserved beef broth. Once combined, increase the speed to medium-high and beat for 8-10 minutes, scraping down the sides of the bowl occasionally. The final dough should be light and have a texture like thick, soft hummus.

5. 5

   Perform the Float Test: To ensure your tamales will be light and fluffy, drop a small (1/2 tsp) piece of masa into a glass of cold water. If it floats, the masa is ready. If it sinks, continue beating for another 2-3 minutes and test again. This step is crucial for a perfect texture.

6. 6

   Assemble the Tamales: Take a soaked corn husk and pat it dry. Lay it flat with the smooth side up and the narrow end pointing away from you. Using the back of a spoon or a small spatula, spread about 3 tablespoons of masa in a thin, even layer over the wider half of the husk, creating a rectangle about 4 inches wide. Leave a 1/2-inch border on the sides and a 2-inch border at the narrow top. Spoon about 2 tablespoons of the beef filling in a line down the center of the masa. Fold one long side of the husk over the filling, then fold the other side over it, encasing the filling completely. Fold the narrow, empty end of the husk up towards the center. Repeat until all masa and filling are used.

7. 7

   Steam the Tamales: Prepare a large steamer pot. Add a few inches of water to the bottom, ensuring the water level is below the steamer basket. You can place a few extra corn husks on the bottom of the basket to prevent sticking. Stand the tamales upright in the steamer basket with the folded-end down. Pack them in snugly but not so tightly that steam cannot circulate. Bring the water to a rolling boil, then reduce the heat to a steady, medium simmer. Cover the pot tightly with a lid.

8. 8

   Cook and Rest: Steam the tamales for 1.5 to 2 hours. Check the water level every 30-40 minutes, adding more boiling water as needed to prevent the pot from boiling dry. To check for doneness, carefully remove one tamale. The masa is cooked when it is firm and easily pulls away from the corn husk. Once cooked, turn off the heat and let the tamales rest in the steamer with the lid on for at least 20-30 minutes. This allows the masa to firm up. Serve warm.