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
- Soak corn husks in hot water for about an hour to soften them up. Cover them with foil or plastic wrap while they soak.
- Boil guajillo and ancho chiles covered in water until softened. Blend them with garlic powder, salt, and cumin until smooth. Strain if necessary.
- Sear seasoned beef chunks in olive oil until browned. Add the blended chile sauce and bay leaf; simmer for about 2.5 hours until tender.
- In a large bowl, mix masa harina, fine salt, and baking powder. Add oil and mix well by hand. Gradually incorporate broth until soft like thick hummus.
- Drain soaked corn husks and pat dry before laying them flat on a baking sheet.
- Spread masa onto each corn husk. Add a spoonful of filling in the center. Fold edges together like a book; fold pointy end up.
- Place assembled tamales upright in a steamer pot filled with water. Steam on medium-low heat for about 2.5 hours until fully cooked.
- Let one tamal cool for ten minutes; if it comes away easily from the husk, they’re ready! Serve warm after cooling slightly to firm up.
- Prep Time: 30 minutes
- Cook Time: 150 minutes
- Category: Main Dish
- Method: Steaming
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tamal (90g)
- Calories: 210
- Sugar: 1g
- Sodium: 330mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 35mg