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Beef Tamales with Pasilla and Chile de Arbol Sauce

Prep Time: 30 minutes | Cook Time: 4+ hours | Serves: 24

  • Rumba® Beef Outside Skirt (1 package)
  • 2 tablespoons vegetable oil, divided
  • 1 medium onion, chopped (about 1 cup), divided
  • 8 garlic cloves, peeled, divided
  • 1 jalapeno pepper, halved
  • 6 cups chicken broth (or water)
  • 2 teaspoons each: ground cumin and dried Mexican oregano
  • 6 pasilla chiles, stemmed and seeded
  • 4 guajillo chiles, stemmed and seeded
  • 3 chiles de árbol, stemmed and seeded
  • 30 corn husks
  • 1 1/3 cups pork lard (or vegetable shortening)
  • 4 cups corn masa mix
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 4 cups chicken broth, warm
  1. Season beef outside skirt with salt and pepper on both sides. Heat 1 tablespoon oil in a heavy pot. Add beef, and brown on medium-high heat. Add ½ cup onion, 4 garlic cloves, and jalapeno, and cook for 2 minutes.
  2. Add 6 cups broth and 1 teaspoon each: cumin and oregano. Bring to a boil. Reduce heat and simmer covered for 3 hours.
  3. Remove beef and slice meat across grain, and shred. Strain and save meat broth.
  4. Toast chiles, ½ cup onion and 4 garlic cloves in a skillet. Cover with water and simmer for 15 minutes. Strain chile mixture: transfer to blender with 1 cup strained liquid and puree. Strain sauce, if needed. Heat 1 tablespoon oil in skillet. Add chile mixture, reserved meat broth and 1 teaspoon each: cumin and oregano. Simmer until thickened.
  5. Combine ½ cup chile sauce with shredded meat, save remaining sauce. Place corn husks in a large pot of water, bring to a boil, turn off heat and soak for 30 minutes. Drain husks and pat dry.
  6. In a mixing bowl, whip lard until fluffy. Add masa, baking powder and salt; mix to blend. Slowly add chicken broth and ½ cup reserved chile sauce, and mix until blended.
  7. To assemble tamales, spread 4 tablespoons masa over bottom half of each husk. Top with 2 tablespoons shredded beef filling, fold closed and tie. Repeat with remaining batter and filling.
  8. Line steamer with corn husks, arrange tamales upright in steamer. Top with corn husks. Close lid and steam tamales for 1 hour or until masa pulls away from husks.