Oil Beef shoulder roast Salt Pepper Beef broth Garlic Onion Bay leaf Guajillo chiles Ground cumin Corn husks Prepared Masa Red Chile Beef filling Hot water
Start by separating the corn husks, rinse and remove any debris or hair. Submerge them in hot water until pliable.
Soak the guajillo chiles in warm water for 10 minutes, or until pliable. Reserve beef broth from the cooked roast.
Blend the rehydrated chiles with garlic, cumin, salt, and pepper, and the reserved beef broth. Taste it for salt.
Heat the oil in a large pot. Add the red chile sauce and stir. Then, add the shredded beef to the pot. Let it all simmer together until heated through and set aside.
Smear a damp corn husk with homemade masa for tamales. Add beef filling in the center of the corn husk and in the center of the masa. Fold each side inward and the corner top over.
Set each tamale into a large stock pot. Steam for 1 ½ hour.
This Beef Tamales recipe is the way we make them in Durango, Mexico, where my father and the majority of our family still lives.