Beef Tamales

1. 1
   prep · ~60 min

   Soak the corn husks.

   Place all corn husks in a large bowl. Cover with very warm water and weigh them down with a plate to keep submerged. Soak for at least 1 hour until pliable, then drain and pat dry.

2. 2
   prep · ~20 min

   Toast the spices and prepare the chiles.

   1.In a dry skillet over medium heat, toast cumin seeds and black peppercorns for 30 seconds until fragrant. Let cool.

   2.Grind toasted spices with oregano using a spice grinder or mortar and pestle.

   3.Place the stemmed, seeded guajillo and ancho chiles in a bowl, cover with 2 cups hot water, and soak for 20 minutes until softened.
3. 3
   boil · ~120 min

   Cook the beef.

   Place the beef cubes in a large stockpot. Add the quartered onion, garlic cloves, bay leaves, and 0.5 tsp salt. Fill with 6 cups water, ensuring the beef is just covered. Bring to a boil, then reduce to a gentle simmer, skimming any foam that rises to the top. Cook partly covered for 2 hours, or until the beef is fall-apart tender.

   TIPDon't rush the simmer — low and slow is what makes the beef shred easily.
4. 4
   mix · ~5 min

   Blend the chili sauce.

   1.Remove the rehydrated chiles from the water, reserving 1 cup of the soaking liquid.

   2.In a blender, combine the softened chiles, drained onion and garlic from the pot (discard bay leaves), ground spices, and 1 pinch of salt.

   3.Add 1 cup of the chile soaking liquid and blend until completely smooth. Add more liquid a little at a time if needed to get a thick but pourable sauce.
5. 5
   simmer · ~10 min

   Finish the beef filling.

   Remove the cooked beef from the pot and shred with two forks. Discard any large pieces of fat. In the same pot (emptied), combine the shredded beef with the blended chili sauce. Cook over medium heat, stirring occasionally, for about 10 minutes until the sauce thickens and coats the meat. Taste and adjust salt if needed.

6. 6
   rest · ~30 min

   Cool the filling.

   Spread the finished beef filling on a sheet pan in a thin layer and let it cool to room temperature. This prevents the filling from cooking the raw masa when assembling.

   TIPWarm filling will melt the suet in the dough, making it greasy.
7. 7
   mix · ~10 min

   Prepare the masa dough.

   1.In a stand mixer with the paddle attachment, beat the room-temperature beef suet on medium speed until light and fluffy, about 3 minutes.

   2.In a separate large bowl, whisk together the masa harina, baking powder, and 0.25 tsp salt.

   3.Add the dry ingredients to the whipped suet in three additions, alternating with the 2.5 cups warm water. Mix until a smooth, cohesive dough forms.

   4.Increase speed to medium-high and beat for 5 full minutes. Stop once to scrape the sides. The dough is ready when a pea-sized piece floats in a cup of cold water.

   TIPIf the dough doesn't float, continue beating for another minute and test again.
8. 8
   assemble · ~30 min

   Assemble the tamales.

   1.Take a soaked corn husk and shake off excess water. Lay it flat with the wider end toward you.

   2.Spread about 3 tablespoons of masa dough onto the upper two-thirds of the husk, leaving a 1-inch border on the left and top sides. An offset spatula or the back of a spoon works well.

   3.Spoon about 2 tablespoons of the cooled beef filling in a line down the center of the dough.

   4.Fold the right side of the husk over the filling, then fold the left side over. Fold the empty pointed end up and over the seam.

   5.Tear a thin strip from an extra husk and tie it around the middle to secure the tamale, or simply place them seam-side down in the steamer.

   TIPDon't overfill — you want a good balance of dough to meat.
9. 9
   steam · ~90 min

   Steam the tamales.

   Pour water into the bottom of a tamal steamer or large stockpot, staying below the steamer basket. Line the basket with a layer of leftover corn husks. Stand the assembled tamales upright, open-end up, packed snugly but not overly tight so steam can circulate. Cover with a damp kitchen towel and a tight-fitting lid. Bring to a boil, reduce to a steady simmer, and steam for 1.5 hours. Check water level periodically and add more hot water if needed.

   TIPThe tamales are done when the masa pulls away easily from the husk and feels firm.
10. 10
    rest · ~15 min

    Let the tamales rest before serving.

    Turn off the heat and let the tamales sit covered in the steamer for 15 minutes. This helps the dough firm up for the perfect texture. Unwrap and serve hot.

    TIPThey taste even better the next day — simply re-steam or microwave to reheat.

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