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1
Meat:
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2
Place Beef Bottom Round Roast, chopped clove of garlic, wine, tomato paste and rotel in the crockpot on high for four hours if the roast is thawed, 8 hours if frozen.
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3
Set aside most of the juice from the crockpot. Cool roast enough to handle.
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4
Clean corn husks and soak for about an hour.
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5
In saute pan heat oil on medium, add jalapeno and onion, cook three minutes then add cumin and cilantro, cook three more minutes. Add black beans and stir.
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6
Chop about half of the roast into one inch pieces and shred, add these to the bean mixture as it cooks, stirring periodically. When finished add about 1/2 cup of the reserved juice from the crockpot. Let this simmer about five minutes and then take the pan off the heat to let it cool for a bit.
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7
In another pan heat 1 cup water and add bullion cube, strain 3/4 cup of reserved juice from roast into this and simmer two or three minutes. Set aside to cool about ten minutes.
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8
In medium bowl whip crisco until light and fluffy (about ten minutes with a fork). Set aside.
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9
In separate bowl combine maseca, baking powder and salt, mix thoroughly. Slowly add cooled broth/juice mixture about 1/2 cup at a time, stir with your hands or a fork until a soft dough forms, add soft dough to crisco and mix well!
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10
Assemble tamales! Spread two or three tablespoons on tamale dough onto corn husk and flatten out with your fingers or a well lubricated spoon, sprinkle some queso fresco onto the middle of the dough and then add two or three tablespoons of bean and beef mix. Wrap tamale tightly and fold then ends over. You can use another corn husk to secure the ends by wrapping it again or tearing strips off the corn husk and tying those around the tamale.
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11
Place all tamales in steamer (electric or stove-top) for about an hour making sure the water does not run out.
