Beef and Cheese Tamales

Ingredients

• 20 dried corn husks
• 2 lbs beef chuck roast, cut into 3-inch chunks
• 1 small white onion, quartered
• 3 cloves garlic, peeled
• 2 dried ancho chiles, stems and seeds removed
• 1 dried guajillo chile, stem and seeds removed
• 1 tsp ground cumin
• 2 tsp salt, divided
• 4 cups instant corn masa flour (masa harina)
• 1 1/4 cups lard or vegetable shortening, softened
• 2 1/2 cups beef broth (reserved from cooking the beef), warm
• 1 tbsp baking powder
• 1 1/2 cups shredded Oaxaca or Monterey Jack cheese

Nutrition (estimated per serving)

Method

1. Place the dried corn husks in a large bowl and cover completely with hot tap water. Set a smaller plate on top to keep them submerged and let them soak for at least 1 hour, or until fully softened and pliable, before you assemble the tamales.
2. Meanwhile, put the beef chunks, onion quarters, garlic cloves, and 1 teaspoon of salt into a large pot and add water until the beef is covered by 2 inches. Bring to a boil over high heat, then reduce to low, cover, and simmer for 1 hour 15 minutes to 1 hour 30 minutes, until the beef is fork-tender and shreds apart easily.
3. Remove the beef to a bowl with a slotted spoon (reserve the cooking broth - you will need 2 1/2 cups of it for the masa) and let it cool for 10 minutes, then shred it into fine strands using two forks.
4. While the beef cooks, toast the ancho and guajillo chiles in a dry skillet over medium heat for about 30 seconds per side, pressing them flat, until fragrant and slightly darkened - watch closely, as they burn quickly and turn bitter if left more than a few seconds too long.
5. Soak the toasted chiles in 1 cup of hot water for 15 minutes until soft, then drain and blend with 1/2 cup of the reserved beef broth and the cumin until completely smooth.
6. Heat a medium skillet over medium heat, pour in the blended chile sauce, and simmer for 5 minutes, stirring often, until slightly thickened. Stir the sauce into the shredded beef along with the remaining 1 teaspoon of salt, mixing until every strand of beef is coated red. Set the filling aside to cool.
7. In the bowl of a stand mixer (or a large bowl using a hand mixer), beat the softened lard on medium speed for 3 minutes until light, fluffy, and pale in color - this air you are beating in is what makes the tamales tender instead of dense.
8. In a separate bowl, whisk together the masa harina and baking powder. Add this dry mixture to the whipped lard in three additions, alternating with the warm reserved beef broth, beating on medium speed after each addition for about 1 minute.
9. Continue beating the combined masa dough for 3 to 4 minutes until it is light and fluffy like thick peanut butter. Test it by dropping a small spoonful into a cup of cold water: if it floats, the masa is ready; if it sinks, beat for 2 more minutes and test again.
10. Remove the softened corn husks from the water and pat them dry with a towel. Lay one husk flat on your work surface with the wide end closest to you and the pointed end away from you.
11. Using the back of a spoon or an offset spatula, spread about 3 tablespoons of masa dough into a 4-inch by 3-inch rectangle on the husk, leaving a 1-inch border on the wide end and 2 inches of bare husk at the pointed end.
12. Spoon about 2 tablespoons of the shredded beef filling and a small pinch of shredded cheese down the center of the masa. Fold one long side of the husk over the filling, then fold the other side over to enclose it completely, and fold up the empty pointed end to seal one side (leave the wide end open).
13. Stand the folded tamales upright, open end up, in a large steamer pot lined with extra corn husks, packing them snugly so they support each other and do not unfold. Add water to the bottom of the pot below the steamer basket level, cover, and steam over medium heat for 60 to 75 minutes, checking the water level every 20 minutes and adding more boiling water if it runs low.
14. Tamales are done when the masa pulls cleanly away from the husk without sticking - test one by unwrapping it and letting it cool for 2 minutes; if it still sticks to the husk, re-wrap and steam for another 10 to 15 minutes. Let tamales rest for 10 minutes before serving to fully set.

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