Ingredients
Scale
- 3 ounces guajillo chiles, rinsed, stemmed, and seeded
- 3 ounces ancho chiles, rinsed, stemmed, and seeded
- Water, as needed
- 1 ½ teaspoons garlic powder
- 3 teaspoons kosher salt, divided
- ¾ teaspoon ground cumin
- 2 tablespoons olive oil
- 2 ½ pounds boneless beef shoulder, cut into large 4-inch chunks
- 1 bay leaf
- 8 ¼ cups masa harina
- 1 ¾ tablespoons fine salt
- 1 tablespoon baking powder
- 1 ¾ cups canola or avocado oil
- 7 cups broth (chicken, beef, or vegetable, plus more as needed)
- 50 corn husks, about ½–¾ pound bag
- Hot water, as needed
Instructions
- Soak corn husks in hot water for about an hour.
- Prepare the chile sauce by soaking and blending the guajillo and ancho chiles with garlic powder, salt, and cumin.
- Sear the seasoned beef in olive oil until browned, then simmer with the chile sauce until tender.
- Mix masa harina with baking powder, salt, and oil; gradually add broth until you achieve a spreadable consistency.
- Assemble tamales by spreading masa on soaked corn husks, adding beef filling, folding them up, and steaming until set.
- Prep Time: 90 minutes
- Cook Time: 150 minutes
- Category: Main
- Method: Steaming
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tamale (100g)
- Calories: 280
- Sugar: 2g
- Sodium: 460mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 55mg