Ingredients
Scale
- 3 ounces guajillo chiles, rinsed, stemmed, and seeded
- 3 ounces ancho chiles, rinsed, stemmed, and seeded
- Water, as needed
- 1 ½ teaspoons garlic powder
- 3 teaspoons kosher salt, divided
- ¾ teaspoon ground cumin
- 2 tablespoons olive oil
- 2 ½ pounds boneless beef shoulder, cut into large 4-inch chunks
- 1 bay leaf
- 8 ¼ cups masa harina (about half of a 4.4 lb bag of Maseca)
- 1 ¾ tablespoons fine salt
- 1 tablespoon baking powder
- 1 ¾ cups canola or avocado oil
- 7 cups broth (chicken, beef, or vegetable, plus more as needed)
- 50 corn husks (about ½–¾ pound bag)
- Hot water, as needed
Instructions
- Add the corn husks to a large bowl or pot. Pour enough hot water over them to cover completely. Cover the bowl with foil or plastic wrap and let them soak for about 1 hour.
- Add the guajillo chiles and ancho chiles to a medium pot along with enough water to cover them. Bring to a boil over high heat. Remove from heat and let soak for about 10 minutes until soft.
- Using a slotted spoon, transfer softened chiles to a blender. Add 1 cup of chile-soaked water, 1 ½ cups fresh water, garlic powder, 1 ½ teaspoons kosher salt, and ground cumin. Blend until smooth. Strain through a fine mesh strainer if necessary.
- Heat olive oil in a Dutch oven over medium-high heat. Season beef with remaining kosher salt. Sear meat in batches until browned on all sides.
- Return seared meat to the pot along with blended sauce and bay leaf. Bring to a boil; reduce heat to low. Cover and simmer for about 2 ½ hours until tender.
- In a mixing bowl, combine masa harina, fine salt, and baking powder. Mix well.
- Add canola or avocado oil to masa mixture. Use hands to mix until crumbly like wet sand.
- Gradually add broth while mixing for about 3-5 minutes until dough is soft and spreadable like thick hummus.
- Drain corn husks from water and pat dry. Lay flat on a baking sheet for easy access.
- Grab one corn husk with smooth side up in your palm. Place heaping spoonful of masa in center; spread it into a thin layer leaving top third empty.
- Place about 1-2 tablespoons of beef filling down center of masa without overstuffing.
- Fold long edges of corn husk together like closing a book; fold pointy edge up so only one side of husk is open. Repeat until all are assembled.
- Fill steamer pot bottom with water; add penny or coin then place steamer insert on top. Arrange tamales upright inside steamer with open ends facing up.
- Cover tightly; bring water to boil over high heat until you hear coin rattle! Reduce heat to medium-low; steam for about 2 ½ hours until masa is fully cooked.
- Remove one tamal; let sit for about ten minutes before checking if husk peels away easily from masa—if not ready, steam an additional fifteen minutes.
- Cool tamales for ten minutes after removing from steamer before serving so they firm up slightly making them easier to unwrap.
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main
- Method: Steaming
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 2g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 40mg