RECIPES FOR TAMALES RECIPES

Steps:

• Season the beef shoulder all over with salt and pepper then brown in a large heavy pot over medium heat. Once browned on all sides, add enough water to cover the roast along with the 1 sliced onion and about 6 cloves of garlic. Cook until the meat is fork tender and comes apart with no resistance, about 2 hours. When done, remove the roast to a platter to cool, reserve the beef broth. Hand shred the meat and set aside.
• To prepare the sauce, remove the tops of the dried chilies and shake out most of the seeds. Place the chilies in a large stockpot and cover them with water. Add the cumin, remaining sliced onion and garlic. Boil for 20 minutes until the chiles are very soft. Transfer the chiles to a blender using tongs and add a ladle full of the chile water (it is best to do this in batches.) Puree the chiles until smooth. Pass the pureed chiles through a strainer to remove the remaining seeds and skins. Pour the chili sauce into a large bowl and add salt, stir to incorporate. Taste to check seasonings, add more if necessary. Add the shredded beef to the bowl of chili sauce, and mix thoroughly. Refrigerate until ready to use.
• Go through the dried cornhusks, separate them and discard the silk, be careful since the husks are fragile when dry. Soak them in a sink filled with warm water for 30 minutes to soften. In a deep bowl, combine the masa, baking powder, and salt. Pour the broth into the masa a little at a time, working it in with your fingers. In a small bowl, beat the vegetable shortening until fluffy. Add it to the masa and beat until the dough has a spongy texture.
• Rinse, drain, and dry the corn husks. Set them out on a sheet pan covered by a damp towel along with the bowls of masa dough and beef in chili sauce. Start with the largest husks because they are easier to roll. Lay the husk flat on a plate or in your hand with the smooth side up and the narrow end facing you. Spread a thin, even layer of masa over the surface of the husk with a tablespoon dipped in water. Do not use too much! Add about a tablespoon of the meat filling in the center of the masa. Fold the narrow end up to the center then fold both sides together to enclose the filling. The sticky masa will form a seal. Pinch the wide top closed.
• Stand the tamales up in a large steamer or colander with the pinched end up. Load the steamer into a large pot filled with 2-inches of water. The water should not touch the tamales. Lay a damp cloth over the tamales and cover with lid. Keep the water at a low boil, checking periodically to make sure the water doesn't boil away. Steam the tamales for 2 hours.
• The tamales are done when the inside pulls away from the husk. The tamale should be soft, firm and not mushy. To serve, unfold the husk and spoon about a tablespoon of remaining beef filling on top.

Steps:

• Put the lard in the bowl of a mixer and beat on medium speed until light and fluffy, 5 minutes. Add the masa harina and beat for 2 minutes more. Add the baking powder and salt and continue to beat until incorporated, about 5 minutes. Add the broth and continue to beat until the masa is soft and fluffy (the masa should come off the bowl easily). Set aside, cover with a damp towel and let rest for about 10 minutes, or until ready to use.
• Put the corn husks in a large pot, cover with water and bring to a boil. Simmer, uncovered, until soft, about 8 minutes. Drain.
• To fill the tamales: Holding an open softened corn husk in one hand, spread about 2 tablespoons of the dough on the husk beginning 1 inch from the wider top and ending at least 1 1/2 inches from the narrower bottom, leaving a 1 1/2-inch border on either side. Sprinkle about 1 tablespoon of filling down the center of each tamal. Fold the sides of the husk up and over the filling, tucking the ends under. Continue with the remaining dough.
• Put the folded tamales in the steamer basket of a large pot. Add enough water to cover the bottom of the pot by several inches, but not enough to touch the tamales themselves. Bring to a boil, cover with a towel and lid and steam over medium-low heat for 1 hour, adding additional water to the pot as necessary; do not allow the pot to boil dry. Open a tamal and check for doneness; the tamal should be firm and pull away from the husk without sticking. If still sticky, continue steaming until done, up to another 15 minutes.
• Char the poblanos directly over a gas flame on the stove or under the broiler until blackened on all sides. Enclose in a plastic bag and let steam for about 10 minutes.
• Peel, stem, seed and devein the chiles. Slice into 1/4-inch strips lengthwise and season with salt. Place 2 to 3 rajas (pepper strips) and 1 tablespoon shredded cheese in each tamal.
• For the guajillo chicken filling: Put the chicken, 3 cloves of the garlic, the halved onion and the bay leaves in a large heavy saucepot and add enough water to cover the chicken. Bring to a boil and reduce to a simmer. Simmer for 15 minutes, then skim and cover the pot. Continue to simmer until the chicken is fully cooked, 30 more minutes. Set aside until the chicken is cool enough to handle.
• Add the chiles, remaining 4 cloves garlic and the quartered onion to a pot with 4 cups of water. Bring to a boil and remove from the heat. Transfer the ingredients to a blender. Add the cumin and cloves and process until smooth.
• Heat the vegetable oil over medium-high heat in a large heavy saucepot. Transfer the chile mixture to the pot and bring to a boil. Reduce to a simmer and simmer for 15 minutes.
• Shred the chicken, discarding the bones and excess fat. (Reserve the cooking liquid for another use.) Transfer the shredded chicken into the simmering salsa. Cook until reduced by two-thirds and the flavors are incorporated, about 15 minutes. Season with salt and pepper.
• When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; this will prevent the vacuum effect that creates heat explosions. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.