BEEF TAMALES

By stepjo7269

By: jenn from Allrecipes
You will need butchers' twine and a large pot with a steamer basket to make these. May be frozen up to 6 months in heavy-duty resealable plastic bags.

Ingredients

• 4 4 4 pounds boneless chuck roast
• 4 4 4 cloves garlic
• 3 3 3 (8 ounce) packages dried corn husks
• 4 4 4 dried ancho chiles
• 2 2 2 tablespoons vegetable oil
• 2 2 2 tablespoons all-purpose flour
• 1 1 1 cup beef broth
• 1 1 1 teaspoon cumin seeds
• 1 1 1 teaspoon ground cumin
• 2 2 2 cloves garlic, minced
• 2 2 2 teaspoons chopped fresh oregano
• 1 1 1 teaspoon red pepper flakes
• 1 1 1 teaspoon white vinegar
• to to taste
• 3 3 3 cups lard
• 1 1 1 tablespoon salt
• 9 9 9 cups masa harina
• Directions
• to 3 to husks in a large container and cover with warm water. Allow to soak for 3 hours, until soft and pliable. May need to weight down with an inverted plate and a heavy can.
• to to chiles in a cast iron skillet, making sure not to burn them. Allow to cool and then remove stems and seeds. Crumble and grind in a clean coffee grinder or with a mortar and pestle.
• To If frozen: To reheat, thaw in refrigerator and then steam or microwave until heated through."

Details

Servings 32

Preparation

Step 1

Amount Per Serving: Calories: 347 | Total Fat: 24.4g | Cholesterol: 38mg