4 pounds boneless chuck roast
4 cloves garlic 3
(8 ounce) packages dried corn husks
4 dried anchochiles
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
1 cup beef broth
1 teaspoon cumin seeds
1 teaspoon ground cumin
2 cloves garlic, minced
2 teaspoons chopped fresh oregano
1 teaspoon red pepper flakes
1 teaspoon white vinegar salt to taste
3 cups lard
1 tablespoon salt
9 cups masaharina
Place beef and garlic in a large pot and cover with cold water to boil over high hit. As soon as the water boils reduce the hit to below the boiling point covering the pot. Keep it for 3 and half hour until the beef is tender. When its done remove the pot and reserve 5 cups of cooking liquid. Wait for the meat to cool gradually and shred with fork.
Get some corn husks in a large container and cover with warm water. Let them soak for 3 hours, until they become soft and ready to pile. Weight down with an inverted plate and massive can if needed.
Toast chilies in a skillet and make sure t5hey don’t burn. Wait to be cooled down and then remove stems and seeds. Grind in a coffee grinder or with a mortar.
Mix in flour in pre heated large skillet with oil. Allow to brown slightly. Pour in 1 cup beef and stir until smooth. Mix in the ground chilies, cumin seeds,oregano, red pepper flakes, ground cumins, vinegar and salt. Wait 45 minutes keeping it in shimmer.
Whip lard and salt in a large mixing bowl with an electric mixer. Add masaharina and beat at low speed. Pour in reserved cooking liquid a little.
Drain water from corn husk, one at a time with the narrow and facing towards you. Spread about 2 tablespoons masa mixture onto the top. Spread approximately 1 tablespoon of meat and mix them with masa. Roll up the corn husk starting from the long sides.
Add tamels in a steamer basket and steam over boiling water for approximately one hour, till the masa holds its shape and firm. Be careful steamer doesn’t run out of liquid. Serve instantly to your guests to unwrap their own tamales.