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City of Portland
Beef tamales

3 lb beef butt roast
1 packages dried husks
10 clove garlic
2 piece fresh thyme
2 small onion
2 dried california peppers
2 dried pasilla peppers
2 dried ancho peppers
1 tsp cumin(plus seasoning)
4 tsp salt(plus seasoning)
1 black pepper for seasoning
1 fresh jalapeno (optional)
2 tbsp olive or any oil
1 tbsp baking powder
1 packages string
1 cup lard


Season beef roast with cumin,salt,pepper and brown on all sides in a pan hot with oil...or in the pot you will boil it in. Place roast in pot with 8 cloves of garlic smashed,1 onion cut in 8ths,thyme,and jalapeno if you want spice.pour enough water to cover the roast cover and boil for 2 1/2 to 3 hours.drop heat to less than medium after a boil starts. Place husks in a pan with hot water and cover Boil water remove heat and soak all 6 dried peppers( after seeding and removing stems)untill meat is ready. Since i dont like stringy meat in my tamales i cut the meat in small peices and 3 or 4 peices at a time place in a ninja blender and chop fine.you can skip this step if you dont mind it. When meat is done save broth and discard everything else,rip apart roast and place in a pan or see step 5. In a blender place now soft seedless peppers,1 1/2 cups of roast broth,2 cloves of garlic,2 tsp of salt,1tsp cumin and 1/2 to small onion...blend well and add to meat. Simmer on the lowest heat stirring often for ten or so minutes.cut heat and leave covered.sprinkle more cumin and salt to taste if you like. In a big bowl add 4 cups masa, 2 tsp salt, 1 tblsp of baking powder.start to mix in about 3 cups of the beef broth( you want it wet but not soupy. Now mix in 1 cup of lard...use an electric beater if available....cover so as not to dry out. Take a now soft husk,rough side down and spread a thin coat of masa from end to end sidways about a little past half way down.place in meat and roll...flipping end up to be tied....repeat Place water in steamer,add tamales open end up, cover and steam for 1 1/2 hours.

Source: cookpad.com