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1
Peel all cloves of garlic.
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2
In a slow cooker, place both beef roast and pork roast along with garlic and onions.
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3
Cover with water and cook overnight.
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4
Remove meat, garlic and as much of the onion as you can from the slow cooker.
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5
Reserve broth.
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6
Shred meat, mixing it with the garlic and onion.
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7
I use my hands to make sure there are no big chunks of meat.
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8
Add enchilada sauce, 3 heaping tablespoons chili paste and mix throughly.
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9
Set aside.
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10
For the masa, I make 4 smaller batches so that I can use my Kitchen Aid.
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11
Here is how it goes for each batch.
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12
(If you make the smaller batches, just adjust the quantities.)
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13
Mix together masa, lard, baking powder, salt and remaining 2 heaping tablespoons chili paste.
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14
Add 2 to 3 ladlefuls of reserved meat broth.
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15
The batter will be kinda sticky but not runny.
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16
You want to beat this long enough such that when you drop a ball into cold water, it will float.
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17
Place corn husks in a pot of boiling water to soften, about 5 minutes.
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18
Spread a layer of masa onto a husk, covering only about 2/3 of the husk.
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19
Add about 1 tablespoon of meat and roll, folding the bottom end.
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20
You may need several husks, depending on their size.
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21
Cook in a steamer for about 1 hour.
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22
The tamales will be soft comming out of the steamer and will set up once they cool a bit.
