Shredded Beef Tamales
2 kilos of beef or beef tenderloin
4 cloves garlic
3 packets of maize leaves for tamal
4 chiles anchos, deveined and seeded
2 tablespoons vegetable oil
2 tablespoons wheat flour
1 cup commercial broth
1 teaspoon cumin seeds
2 garlic cloves, chopped
2 teaspoons chopped fresh oregano
1 teaspoon crushed tree chili
1 teaspoon white vinegar
Salt to taste
3 cups lard
1 tablespoon of salt
9 cups cornmeal
4 cloves garlic
3 packets of maize leaves for tamal
4 chiles anchos, deveined and seeded
2 tablespoons vegetable oil
2 tablespoons wheat flour
1 cup commercial broth
1 teaspoon cumin seeds
2 garlic cloves, chopped
2 teaspoons chopped fresh oregano
1 teaspoon crushed tree chili
1 teaspoon white vinegar
Salt to taste
3 cups lard
1 tablespoon of salt
9 cups cornmeal
1. Place the meat and 4 cloves of garlic in a large pot. Cover with water and heat over high heat until it boils. Reduce heat to low, cover and cook for 3.5 hours or until meat is soft enough to easily break it. Remove the meat from the pot, strain the broth and discard the garlic. Reserve 5 broth cups. Finely shred the meat with the help of two forks.
2. Place the corn leaves in a large bowl and cover with warm water. Let soak for 3 hours or until soft and supple. If necessary, place a heavy object on the corn leaves to soak them evenly.
3. Toast the chiles anchos in a frying pan or comal to moderate fire, taking care that they do not burn. Let cool and grind in a molcajete or food processor.
4. Heat the oil in a large saucepan over medium heat. Add the flour and let it lightly brown. Add 1 cup commercial broth, mixing to thaw the lumps. Add ground chilies, ground cumin, chopped garlic, oregano, shredded chilli and vinegar. Mix everything very well, season with salt to taste and incorporate the shredded meat. Top and cook over low heat for 45 minutes.
5. Place the lard and 1 tablespoon of salt in a large bowl. Beat with electric mixer at high speed until smooth. Add cornmeal and beat at low speed until fully blended. While still beating, add the 5 cups of the broth in which the meat was cooked. Continue beating until smooth and smooth, slightly damp.
6. Drain smoothed corn leaves very well. Place about 2 tablespoons of dough on each corn leaf and add 1 tablespoon of the stew in the center of the dough. Fold the tip of the corn leaf over the landing, then close the sides. If desired, tie the tamale with thin strips of corn leaves, but do not over tighten it.
7. Arrange the tamales standing on the rack of a steamer with sufficient boiling water. Cover and steam until the dough separates easily from the leaf, about 1 hour. Check from time to time
2. Place the corn leaves in a large bowl and cover with warm water. Let soak for 3 hours or until soft and supple. If necessary, place a heavy object on the corn leaves to soak them evenly.
3. Toast the chiles anchos in a frying pan or comal to moderate fire, taking care that they do not burn. Let cool and grind in a molcajete or food processor.
4. Heat the oil in a large saucepan over medium heat. Add the flour and let it lightly brown. Add 1 cup commercial broth, mixing to thaw the lumps. Add ground chilies, ground cumin, chopped garlic, oregano, shredded chilli and vinegar. Mix everything very well, season with salt to taste and incorporate the shredded meat. Top and cook over low heat for 45 minutes.
5. Place the lard and 1 tablespoon of salt in a large bowl. Beat with electric mixer at high speed until smooth. Add cornmeal and beat at low speed until fully blended. While still beating, add the 5 cups of the broth in which the meat was cooked. Continue beating until smooth and smooth, slightly damp.
6. Drain smoothed corn leaves very well. Place about 2 tablespoons of dough on each corn leaf and add 1 tablespoon of the stew in the center of the dough. Fold the tip of the corn leaf over the landing, then close the sides. If desired, tie the tamale with thin strips of corn leaves, but do not over tighten it.
7. Arrange the tamales standing on the rack of a steamer with sufficient boiling water. Cover and steam until the dough separates easily from the leaf, about 1 hour. Check from time to time
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