These tamales are a Christmas tradition in many Hispanic households. Makes 12 tamales.
Instructions
Preparing the Corn Husks and the Masa
1. Bring a large pot of water to a boil. Turn off the heat, add the corn husks to the pot and weight them with a plate so they are completely submerged. Let the corn husks soak for one hour.
2. If using fresh, store-bought masa, cream the lard and 3/4 teaspoon salt in an electric mixer until light and fluffy. Add masa and roughly 1/3 to 1/2 cup water gradually to the mixer until all the masa is used.
3. Whip the masa until fairly light and fluffy. Test the masa by taking a small ball of masa and placing it in a glass of water. If the masa floats, it is ready. If it sinks, it needs more water whipped in. If adding more water, do so in very small increments.
4. If using dried masa harina de maiz, cream the lard and salt and add the masa harina and one cup of the beef cooking liquid (from the next section) slowly. Whip until the masa is light and fluffy. Test as above, by dropping a ball of masa into a glass of water.
Preparing the Beef
5. Put the beef and 1 1/2 quarts water in a large pot. Bring to a boil and skim any gray foam that comes to the surface.
6. Let boil for two minutes and then add 1/2 tsp. salt, onion, bay leaf, and oregano. Simmer, covered, over medium heat for an hour or until the beef is tender.
7. While the beef is cooking, add the chiles to a pot with one quart of water and bring to a boil. Turn off the heat and let soak for 20 minutes.
8. Drain the chiles, reserving the soaking water. Puree the chiles in a food processor with the clove of garlic. Slowly add one cup of the soaking liquid to the puree.
9. Heat the canola oil in a saucepan over medium heat. Add the flour to the pan while rapidly stirring.
10. Allow flour to cook for 3 or 4 minutes. Add the chile puree, garlic powder and 1/2 teaspoon salt, stir, and cook for 15 minutes.
11. When the beef is done, remove from the pot and shred with two forks into thin strands. Strain the cooking liquid and use for the masa (if you're using dried masa harina de maiz).
12. Add the beef to the chile sauce and simmer for 15 minutes. Taste for seasoning and add more salt if desired.
13. Remove from heat and keep warm.
Making the Tamales
14. Drain the corn husks and pick 12 of the nicest, largest ones. Spread a husk on a cutting board or large plate with the large end facing the top of the board or plate.
15. Pat the husk dry with a paper towel and place about one heaping tbsp. masa right in the center. Using your fingers or the back of a spoon, spread the masa almost all the way to the sides of the husk and near the top.
16. Leave most of the lower half of the husk uncovered. Place a tbsp. or two of the meat mixture in a vertical line down the center of the masa.
17.Fold the sides of the husk toward each other and overlap them a little bit. Fold the empty bottom half of the husk up against the rest of the filled roll.
18. Pinch the open top of the husk closed and lay the tamale, flap-side down, in a steamer basket. Repeat with the remaining ingredients and if at all possible, make sure the tops of the tamales are pointed upward in the basket.
19. Steam the tamales for 20 to 30 minutes or until the masa seems fairly firm inside the husk.
Tags: corn husks, light fluffy, masa harina, until masa, ball masa