Beef Tamales, or Tamales de Res

Heat 2 tablespoons oil in a large stock pot.

Season all sides of the beef roast with 1 tsp salt and 1/2 tsp pepper. 

Brown each of the sides of the roast.

Add the beef broth, 3 garlic cloves, onion, and bay leaf.

Cover and let simmer for 2 hours

Remove the beef from pot. Let the meat rest.

Reserve 2 cups of the beef broth. Discard the rest.

In the meantime, remove stems and as many seeds as possible from the guajillo chiles.

Soak guajillo chiles in warm water for 10 minutes, or until pliable.

Discard the chile water.

In a blender, add soaked guajillo chiles, 1 garlic clove, cumin, 1 tsp salt, 1/2 tsp pepper, and reserved beef broth.

Blend into a red chile sauce.

In a large pot, heat 2 tablespoon oil.

Add the red chile sauce and cook on low heat for 4-5 minutes. Stir occasionally.

While you’re waiting, shred the beef.

Remove any extra fat.

Add beef to the red chili sauce.

Heat thoroughly. About 30 minutes.

Set aside.

For Tamales:

Soak the corn husks for at least 30 minutes in hot water.

With a knife or a spoon, spread a thin layer of the masa on the corn husk.

In the center of the corn husk and in the center of the masa, add the filling.

Fold the sides in.

Fold the corner top in.

Add 2 cups hot water to a steamer. 

Place a few of the corn husks on the bottom of the pot, then add the uncooked tamales. Open side up. 

Steam for 1 1/2 hour.