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1
Place beef in large stockpot filled with cool water and bring to boil.
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2
Reduce heat and simmer till very tender, about 2 1/2 hrs.
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3
Remove meat, set aside to cold and reserve broth.
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4
In a separate pot, boil peppers and garlic 1 1/2 hrs.
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5
Remove from pot and reserve water.
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6
Remove stem and seeds from peppers and place peppers and garlic in a blender or possibly food processor.
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7
Add in small amount of broth from beef and blend to mix well.
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8
Pour contents of blender into medium stockpot and add in flour slowly to ensure it mixes thoroughly.
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9
Add in remaining beef broth and pepper cooking water till stockpot is filled three-fourths full, about 3 1/2 to 4 c..
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10
Season with salt.
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11
Cook over low heat, stirring constantly, till flour is blended in thoroughly, about 5 min.
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12
Continue cooking till broth is slightly thickened, about 45 min.
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13
Shred beef, add in to chile sauce and set aside.
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14
Soak husks in sink filled with hot water 15 min.
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15
Remove and pat dry.
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16
Stack them in a pile.
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17
For each tamale, take a spoonful of masa and spread on corn husk, making sure tapered end of husk points down and which there is room all around husk to allow for wrapping.
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18
Add in about 3 Tbsp.
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19
of mole to center of tamale.
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20
Mix in each side of husk, then fold up from the bottom.
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21
Set aside.
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22
Repeat to make rest of tamales.
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23
When tamales are all formed, place in batches in steamer set over simmering water.
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24
Steam till masa is hard, about 1 1/2 hrs.
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25
This recipe yields 40 tamales.
