Beef Ingredients

• 2 lbs Beef Shoulder Roast
• 1 Onions, peeled and sliced
• 1 Whole Garlic, peeled
• Salt and Pepper, to taste

Beef Directions

1. Season the beef roast with salt and pepper
2. Heat up a large empty pot on medium heat and sear the beef on all sides until brown. Then remove to plate.
3. Add 1 chopped onion and the cloves of 1 garlic and saute in the pot for a few minutes
4. Return the beef and fill the pot with cold water until beef is submerged
5. When the water begins to boil, lower heat to a simmer
6. Simmer for 3½ hours, until meat easily falls apart with a fork
7. Remove beef to a plate and allow to cool
8. Keep the brown water, which is now beef broth (VERY IMPORTANT!!!)
9. Shred the beef with two forks and remove excess fat, set aside

Beef Sauce Ingredients

• 4 Dried New Mexico Chiles
• 2 Dried Ancho Chiles
• 2 Dried Pasilla Chiles
• 2 Tbsp Cumin Seed
• 1 Onions, peeled and sliced
• 1 Whole Garlic, peeled
• Salt and Pepper, to taste

Beef Sauce Directions

1. Remove the stems and seeds of all the chiles
2. Place a medium size pot on medium heat and toast the Cumin Seeds for 3-5 minutes, until you easily smell the cumin
3. Add the onions and garlic and saute for a few minutes
4. Add all the chiles to the pot and fill with enough water to cover the chiles
5. Boil for 30 minutes until chiles are soft
6. Remove the chiles in two parts into a blender with a ladle full of chile water and puree until smooth
7. Pass the chile puree through a strainer to remove excess seeds and skin
8. Salt to taste then pour over shredded beef and mix to combine

Tamales Masa Ingredients

• 3½ cups Masa Mix
• 2-3 cups Beef Broth, leftover from cooking the beef
• 1/2 cup Lard (Vegetable Shortening may be used but isn't as flavorful)
• 2¼ tsp Baking Powder
• 1 Tbsp Kosher Salt

Tamales Masa Directions

1. In a large bowl add the masa mix, baking powder and salt. Mix to combine.
2. Add the lard and gently mix into the tamale masa with your finger tips to combine
3. Pour in the beef broth 1/2 cup at a time and mix with the tamale masa
4. Stop adding beef broth when the tamale masa comes together well and is little sticky

Beef Tamales Assembly

You will need:

• 3 dozen dried corn husks
• Butchers Twine (cotton strings with NO wax)

Directions:

1. Place corn husk flat with the narrow end facing you.
2. Spread about 2 tablespoons of masa onto the top 2/3 of the husk, making a rectangle
3. Spread about 1 tablespoon of beef mixture down the middle of the masa.
4. Roll the husk starting at one of the long sides and pinch both ends to seal the masa
5. Fold the narrow end and place with the tail side down to prevent it from unravelling
6. Pile them in threes, like a pyramid, with two on the bottom and one on top making sure the husk tails are in the center facing eachother.
7. Tie the three tamales with twine and continue until completed
8. Place a steamer basket into a large pot and fill with water making sure the water line is below the steamer.
9. Stand up the beef tamales in the steamer with the open ends up.
10. Cover the tamales with a warm damp cloth and the lid
11. Bring the water to a boil and steam for 2 hours
12. Check every 30 mins to make sure there is still water in the pot by gently shaking the pot left and right. Add water if necessary from the sides of the pot without getting the beef tamales wet.