Bears Grilled Beef Shortribs with Amys Sweet Potato Trujillo Tamales

Ingredients

• 5 pounds short ribs
• 1 tablespoon chile powder
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1 large onion, roughly chopped
• 2 large carrots, peeled, roughly chopped
• 6 cloves garlic
• 3 large slices ginger
• 4 whole Thai bird chiles
• 2 cups dry red wine
• 1 cup sweet soy sauce (kechap manis)
• 1/2 cup dark soy sauce
• 3 sprigs fresh thyme
• 1 to 2 quarts water to cover
• 1/2 cup chopped scallions
• 1/2 cup cilantro
• Salt and black pepper to taste
• Canola oil to cook
• 1/2 to 2/3 cup lard or duck fat/vegetable shortening
• 1 teaspoon baking powder
• 2 cups masa harina
• 1 teaspoon ginger powder
• 2/3 cup water plus extra
• 2 teaspoons salt
• Corn husks, soaked and/or banana leaves
• 2 tablespoons butter
• 2 sweet potatoes*, fine 1/8-inch dice
• 2 minced shallots
• Salt and black pepper to taste
• 1/2 cup white wine
• 1/2 cup chicken or vegetable stock

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