Shredded Beef Filling
Shredded Beef Filling
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Category
Entree
Cuisine
Mexican
Servings
6 - 8 servings
Prep Time
40 minutes
Cook Time
3 hours 30 minutes
Ingredients
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2 pounds beef shoulder roast
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Salt and fresh ground black pepper to taste
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2 onions, peeled and sliced
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1 bulb organic garlic, cloves removed and peeled
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4 ounces Dried Hatch Peppers
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2 ounces Dried Anaheim Peppers
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2 ounces Dried Pasilla Peppers
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2 tablespoons cumin powder
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1 tablespoon salt
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4 cups Tamale Kits
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4 cups reserved beef broth, kept warm
Directions
Season the beef shoulder all over with salt and pepper.
Brown in large heavy pot, over medium heat.
Once browned on all sides, add enough water to cover the roast.
Add one of the onions and half the garlic cloves.
Simmer until meat comes apart with no resistance, about 2 hours.
When done, remove the roast to a platter to cool, reserve the broth.
Hand shred the meat and set aside.
Chile Sauce
Remove the tops of the dried chiles and shake out most of seeds.
Place chiles in a large stockpot and cover with water.
Add cumin, remaining onion and garlic cloves. Boil for 20 minutes until the chiles are very soft.
Transfer the chiles to a blender using tongs.
Add a ladle full of the chile water and purée until smooth (it is best to purée in batches).
Pass the puréed peppers through a strainer to remove the remaining seeds and skins.
Pour the chili sauce into a large bowl, stir in salt.
Separate out one-third of sauce and set aside for serving. Combine the remaining sauce with shredded beef for filling.
Dough
Use reserved broth for liquid and follow directions on masa package.
Apply dough and filling to husk, fold, tie and steam for one hour.
Drizzle warm reserved sauce on husked tamale when serving.