Beef Tamales

Beef Tamales
Makes 2 dozen tamales

Tamales are labors of love and therefore, the perfect party food. This recipe serves 6-8 people, which makes it perfect for entertaining. This is what I call an “afternoon recipe” but don’t worry, it’s not hard, most of the cooking time is hands off. I love pairing this with our 2022 Pinot Noir Dutton Ranch, a dense aromatic pinot noir with both enough acid and girth to stand up to and then cleanse your palate from the braised beef within the tamales. When it comes to dried chilies, the general rule is that the bigger the pepper, the less heat. Feel free to mix and match, experimenting with these ingredients will open your pantry’s possibilities.

24-30 dried corn husks
5 dried chiles, such as adobo or guajillo 
1 7-ounce can chipotles in adobo 
1 tablespoon white wine vinegar
2 teaspoons salt, divided
2 lb. beef chuck, cubed 
Pepper, to taste
1 white onion, quartered with skins removed
1 head garlic, smashed
1 Mexican beer, such a Corona 
½ cup of lard or butter, room temperature
1-1 ½ cups masa flour 
Salsa verde, for serving 

Preheat oven to 325º F. 

Place corn husks in cool water to soak for a least 4 hours. I do this as I begin the cooking process. Weight with a pot if needed. 

Remove stems and empty seeds out of chilies. Bring a medium pot of water to a simmer and remove from heat. Add chilies and reconstitute for about ten minutes. Save water. 

Place chilies in a food processor or blender and add about 1 cup of the water from reconstituting the chiles. Add the chipotles in adobo with all the sauce, vinegar, and 1 teaspoon salt. Blend again and continue to add water until you agree the consistency of a thick salsa. This will make about 4 cups of sauce. 

Place beef in an oven safe Dutch oven. Season with remaining teaspoon salt and pepper. To the pan add beef, onion, garlic, beer and 2 cups of chili sauce. Save remainder as a dip for serving. Place top on Dutch oven and cook for 3 hours. 

While beef is cooking, mix with a hand or stand mixer the lard or butter with masa flour and beat until light and fluffy. Add a tablespoon or so of water if the mixture reads crumbly. The batter should resemble a lighter cookie dough. 

Remove beef from the oven and using two forks, shred the beef, onions, and garlic an mix thoroughly with the remaining liquid. 

To make the tamales, tear 1-2 of the corn husks into long strips for ties. 

Take one corn husk and open on a flat surface. Spread 1-2 tablespoons of the masa mixture in the center of the husk and top with ¼ cup beef mixture. Roll like a burrito, tucking both sides in and then tie using 1 or 2 ties, placing the seam-side down. Place in a high sided pan. 

Repeat for all husks or until beef/masa mixture is finished. Place all tamales in a single layer, this may require more than one pan. 

Fill each pan (if using more than one) with 2-3 inches of water and cover with a lid or sheet tray. Place on the stovetop and steam over low heat for an hour. 

Remove from heat and open tamales slowly to prevent getting burned by the steam. Serve with salsa verde and remaining chili sauce.