Homemade Beef Tamales

Make the Beef Filling

1. Gather the filling ingredients.

2. Heat a large saucepan over medium-high heat and add the cooking oil, swirling it around to coat the bottom of the pan.

3. Brown the roast by carefully placing the meat in the hot pan and cooking 2 to 3 minutes on each side, or until it's browned nicely.

4. Place the roast in a slow cooker.

5. If including the annatto paste, use a spoon to smear it over the top.

6. Sprinkle over the chili powder, oregano, ground cumin, garlic powder, cocoa powder, and salt.

7. Add the chopped green chiles and onion to the pot.

8. Whisk the flour and water (or beef broth) together in a measuring cup and pour into the bottom of the crockpot.

9. Cook on low for 7 to 8 hours. The beef should be fork tender and fall apart easily.

10. With the help of two forks or a slotted spoon, remove any large chunks of fat from the roast. Shred the beef by pulling it apart into chunks or strands.

11. Mix the sauce and beef together until it is well combined. Set aside or transfer to an airtight container and refrigerate until ready to use.

Prepare the Corn Husks

1. Rinse the corn husks to remove any debris or corn hairs.

2. Separate the larger usable pieces from the smaller bits and pieces. Use the larger and medium-sized husks to wrap the tamales and the smaller pieces for tying them.

3. Place the husks in a large bowl.

4. Cover the husks with warm water and keep them submerged with the help of a heavy item for 30 minutes to 1 hour.

5. Remove the husks from the water and pat dry.

6. Place in a covered dish and cover with a wet, clean kitchen towel, or place in a large plastic bag to prevent them from drying out.

7. Cut strips off of the smaller, non-usable husks by cutting or tearing 1/4 inch lengths. Reserve for the ties.

Make the Dough

1. Gather the dough ingredients.

2. In a mixing bowl, mix the masa and warm water or broth until combined.

3. Let the mixture sit for 20 minutes or so to let the masa soften.

4. With an electric mixer (or vigorously mix with your hands), mix on low speed until a dough forms. (If using a stand mixer, you may have to divide the mixture in half and blend in the spices and lard in two stages, depending on the size of your bowl.)

5. Gradually add the chili powder, onion powder, cumin, and salt by sprinkling them over the dough as you mix it.

6. In a separate bowl, whip the lard for about 3 minutes or until fluffy.

7. Add the lard to the dough a little at a time, mixing well until combined. The mixture should be about the consistency of peanut butter. If it seems too sticky or dry, add a little extra water or masa harina as needed until you achieve the desired consistency.

Assemble the Tamales

1. Lay a husk on a flat surface. It should make the shape of a fan; arrange it so the narrow end is at the bottom.

2. Spoon 2 tablespoons of dough onto the husk (use more or less depending on the size of the husk), placing it toward the top.

3. Use the back of a metal spoon or your fingers to spread the dough, leaving a space of about 4 inches from the narrow end and about 2 inches from the broad end (the top).

4. Spread the dough approximately 1/4 inch thick, making sure to leave space on either side.

5. Spread a couple of spoonfuls of filling down the center of the dough, leaving at least 1 inch of dough around the sides.

6. Lift up the tamale, bringing the sides of the husks toward each other so the edges of the dough meet.

7. Fold the husk to one side, around the back, so it's neatly enclosed.

8. Flip over the tamale.

9. Fold the broad end down, to enclose the top.

10. Fold the longer narrow end up, covering the top fold.

11. With the strips of husk you previously cut, tie the tamales crosswise. (If the tamales are small enough, you can tie them lengthwise as well.)

Steam the Tamales

1. Set tamales upright in a steamer (or use a pot with boiling water and a colander on top to hold the tamales). The water should not touch the tamales and the pot should have a tight-fitting lid. Depending on the size of your pot, you may need to steam the tamales in batches or use two separate pots.

2. Cover the pot and steam for about 60 to 90 minutes. To test for doneness, remove a tamale and gently unwrap. The dough should cleanly come away from the husk without sticking.

3. Let the tamales cool for 1 hour without taking them out of the steamer. This allows the dough to firm up.

4. Enjoy the tamales with your favorite toppings.