Beef Tamales

Method

1. Soak corn husks in hot water for 30 minutes.

2. Simmer beef with onion, garlic, 1 tsp salt and water to cover for 2 hours until tender.

3. Shred the beef and reserve 1 cup of broth.

4. Soak chiles in hot water for 15 minutes, blend with cumin, 1 tsp salt and the reserved broth, then mix with the beef.

5. Beat the lard until fluffy, then mix in masa, baking powder, salt and warm broth to a spreadable dough.

6. Spread 3 tbsp dough on each husk, add 1 tbsp filling, fold and roll.

7. Steam upright in a steamer for 60-75 minutes until the dough pulls from the husk.

8. Rest 10 minutes before serving.

• mexican
• slow
• festive

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