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1
Season the beef shoulder all over with salt and pepper then brown in a large heavy pot over medium heat.
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2
Once browned on all sides, add in sufficient water to cover the roast along with the 1 sliced onion and about 6 cloves of garlic.
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3
Cook till the meat is fork tender and comes apart with no resistance, about 2 hrs.
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4
When done, remove the roast to a platter to cold, reserve the beef broth.
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5
Hand shred the meat and set aside.
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6
To prepare the sauce, remove the tops of the dry chilies and shake out most of the seeds.
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7
Place the chilies in a large stockpot and cover them with water.
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8
Add in the cumin, remaining sliced onion and garlic.
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9
Boil for 20 min till the chiles are very soft.
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10
Transfer the chiles to a blender using tongs and add in a ladle full of the chile water (it is best to do this in batches.)
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11
Puree the chiles till smooth.
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12
Pass the pureed chiles through a strainer to remove the remaining seeds and skins.
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13
Pour the chili sauce into a large bowl and add in salt, stir to incorporate.
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14
Taste to check seasonings, add in more if necessary.
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15
Add in the shredded beef to the bowl of chili sauce, and mix thoroughly.
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16
Chill till ready to use.
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17
Go through the dry cornhusks, separate them and throw away the silk, be careful since the husks are fragile when dry.
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18
Soak them in a sink filled with hot water for 30 min to soften.
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19
In a deep bowl, combine the masa, baking pwdr, and salt.
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20
Pour the broth into the masa a little at a time, working it in with your fingers.
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21
In a small bowl, beat the vegetable shortening till fluffy.
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22
Add in it to the masa and beat till the dough has a spongy texture.
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23
Rinse, drain, and dry the corn husks.
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24
Set them out on a sheet pan covered by a damp towel along with the bowls of masa dough and beef in chili sauce.
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25
Start with the largest husks because they are easier to roll.
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26
Lay the husk flat on a plate or possibly in your hand with the smooth side up and the narrow end facing you.
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27
Spread a thin, even layer of masa over the surface of the husk with a Tbsp.
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28
dipped in water.
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29
Don't use too much!
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30
Add in about a Tbsp.
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31
of the meat filling in the center of the masa.
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32
Fold the narrow end up to the center then fold both sides together to enclose the filling.
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33
The sticky masa will form a seal.
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34
Healthy pinch the wide top closed.
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35
Stand the tamales up in a large steamer or possibly colander with the pinched end up.
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36
Load the steamer into a large pot filled with 2-inches of water.
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37
The water shouldn't touch the tamales.
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38
Lay a damp cloth over the tamales and cover with lid.
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39
Keep the water at a low boil, checking periodically to make sure the water doesn't boil away.
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40
Steam the tamales for 2 hrs.
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41
The tamales are done when the inside pulls away from the husk.
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42
The tamale should be soft, hard and not mushy.
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43
To serve, unfold the husk and spoon about a Tbsp.
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44
of remaining beef filling on top.
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45
This recipe yields 3 dozen.
