Mama Maggie's Kitchen

To make Birria:
0 Heat the griddle, or pan.
2 Toast the chiles on the griddle for 2-3 minutes.
3 Turn frequently, making sure they do NOT burn.
4 If they burn, discard the chiles and start again.
5 Once toasted, transfer to a heatproof bowl.
6 Add 1 cup hot water and let the chiles soak for 5 minutes, or until pliable.
7 Seed and devein the chiles, saving the water.
8 Add the saved water, the chiles, garlic, oregano, thyme, clove, cinnamon, bouillon, laurel leaves (or bay leaves), salt and pepper in a blender.
9 Blend until smooth. Set aside.
10 In a large pot, heat two tablespoons oil.
48 Season the beef with salt and pepper.
11 Sear the beef on all sides.
12 Once the meat is brown, transfer to the slow cooker.
13 Strain the chile mixture into the slow cooker, over the meat.
14 Add enough water to cover the meat.
15 Set slow cooker on low for 6-8 hours.
16 Shred beef. Set aside until ready to use.
17 Please note: Instant Pot and Stove Top instructions are in the blog post. 
47 To make more consomme: Remove half of the beef and add 2 cups of beef broth to the slow cooker. Cook for 1 more hour. 
How to Make Masa for Tamales:
19 Beat the lard with your mixer until smooth for about 2 minutes.
20 In a large bowl, combine the masa, salt, and baking powder.
21 Add the dry ingredients in small batches to the mixer.
23 Alternate with the hot water until completely mixed.
22 Scrape down the sides of the bowl as need.
24 The masa should be smooth.
Soaking the Corn Husks:
26 Remove any debris, hair, bugs from the corn husks.
28 Soak in hot water for 20-30 minutes, until pliable. 
29 Discard water when ready to assemble.
How to Assemble the Tamales:
30 Create a workstation with the masa, corn husks, and birria. 
31 Take a corn husk. 
32 Spread a thin layer of masa on the husk except for the pointy top. 
33 Add a generous amount of beef birria to the center of the masa. 
34 Use your best judgment as to how much beef to add. 
35 Fold one of the sides of the corn husks to the center. 
36 Fold over the other side of the husk in. 
37 Take the point top of the corn husk and fold to the center. 
39 Place upright while assembling the rest of the tamales.
38 Repeat until there are no more ingredients. 
40 Add water to the pot. Just above the steamer insert. 
41 Place all the tamales upright into the steamer pot. 
42 Cover with the lid. 
43 Cook for 1 1/2 hours to 2 hours. 
45 Once the tamal peels away from the husk, the tamales are ready. 
46 Serve with consomme for dipping.