|Beef shoulder/Chuck roast||3 Pound|
|Garlic||4 Clove (20 gm)|
|Dried corn husks||2 Dozen|
|Dried chilies||3 Large|
|All purpose flour||1 1⁄2 Teaspoon|
|Ground cumin||3⁄4 Teaspoon|
|Instant corn masa||3 Cup (48 tbs)|
|Shortening||9 Tablespoon, divided (1/2 Cup Plus 1 Tablespoon)|
Combine first 3 ingredients in a Dutch oven.
Add water to cover; bring to a boil.
Cover, reduce heat, and simmer 2 1/2 hours or until meat is tender.
Drain meat, reserving broth; set broth aside.
Shred meat with a fork; set aside.Cover dried cornhusks with hot water; let stand several hours or until softened.
If husks are too narrow overlap 2 husks to make a wide one.
If too wide, tear off one side.
Remove and discard seeds from chiles; place in a saucepan, and cover with water.
Bring to a boil; reduce heat, and simmer 20 to 25 minutes or until chiles are tender.
Drain chiles, reserving 3/4 cup water; place softened chiles in container of an electric blender.
Add reserved water, and blend 1 minute or until smooth; set aside.
Melt 2 teaspoons shortening in a small saucepan; add flour and cumin, stirring until smooth.
Cook 1 minute, stirring constantly.
Remove from heat, and stir in 1/2 cup chile mixture and 3/4 teaspoon salt; add to shredded meat, stirring well.
Bring reserved beef broth to a boil.
Combine corn masa, 1 teaspoon salt, and 1/2 cup plus 1 tablespoon shortening in a large bowl.
Stir in 1 cup plus 2 to 3 tablespoons hot beef broth to make a stiff dough.
Add the remaining chile mixture to the dough, mixing well.
Place 2 1/2 to 3 tablespoons masa dough in the center of each husk, spreading to within 1/2 inch of edge.
Place 2 tablespoons meat mixture in center.
Fold short ends of husks to center, enclosing filling; roll up from unfolded side.
Tie with string or strip of softened cornhusk.
Place a cup in center of a steaming rack or metal colander inside a large pot.
Add enough water to fill pot below rack level and keep tamales above water.
Stand tamales on folded ends around the cup.
Bring water to a boil.
Cover and steam 1 hour or until tamale dough pulls away from husk; add more water as necessary.