Beef Tamales
Ingredients
- 2 pounds beef shoulder roast
- Salt and pepper, to taste
- 2 onions, peeled and sliced
- 1 garlic bulb, cloves removed and peeled
- 4 ounces dried New Mexico chilies
- 2 ounces ancho chiles
- 2 ounces pasilla chiles
- 2 tablespoons cumin seed, toasted
- 1 tablespoons salt
- 2 bags dried corn husks, about 3 dozen
- 4 cups masa mix
- 1 tablespoon baking powder
- 2 teaspoons salt
- 4 cups reserved beef broth, warm
- 1 cup vegetable shortening
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