Beef Short Rib Tamales

I have always wanted to cook tamales and figured i'd give it a try.  There's kind of a lot that goes into it, but these turned out pretty well.  As with anything I cook, I like to do it well.  I did some research on the internet, and here's what I came up with:

Ingredients:

• Beef short ribs
• Corn husks
• MaSeCa Corn Masa
• Beef Stock
• Chicken Broth
• Lard
• Baking powder
• 2 cans chipotle chilis in adobo sauce
• 1 can rotel tomatoes
• thick cut bacon
• Olive oil
• Fresh cilatro
• 2 cloves garlic - crushed
• 1/2 onion sliced
• Dry seasoning: kosher salt, black pepper, cardamom, chipotle powder, brown sugar, 1 cincamon stick, paprika, cumin, 2 bay leaves,
• Sides: yellow rice and black beans

I actually cooked this in two parts - day one and day two. 

Day 1: Braise the short ribs, do not shred but store in refridgerator in some of the braising liquid.  I bought about 1.5 - 2 lbs of short ribs and seasoned them with salt and pepper.  Add olive oil to a hot cast iron skillet and quickly sear each side until they are golden brown all around.  While searing, add the following to a dutch oven or crock pot:

• Chopped onion and garlic
• 1 tablespoon kosher salt
• 2 tablespoons black pepper
• 3 strips thick cut bacon cut into 3rds
• 1 can rotel
• 1/2 cup fresh cut cilatro - dice it up a bit
• 1 cinnamon stick & 2 bay leaves
• 1 teaspoon paprika
• 1 teaspoon chipotle powder
• 1 teaspoon cumin
• 1 teaspoon cardamom

Place the braised ribs on top of ingredients, fill the rest with enough beef stock to cover the ribs, cook on low heat for 8 hours.  Once the ribs are done and falling off the bone, turn off the cooker and let sit for an hour or so.  Scoop the ribs, some of the ingredients, and some broth into a container and store in the refridgerator until ready to make the tamales.  I slow cooked my meat from 10pm to 6am, shut it down, and stored in the fridge just before leaving for work.

Day 2: Soak the corn husks, prepare the Masa, make and steam the tamales.  Part of the reason I want to cook tamales is because I purchased a 16 qt stock pot & steamer last week for the chili cookoff.  In this pot I add the corn husks and cover with hot, but not boiling, water.  Weigh the husks down with something so they are totally submerged in the water.  Soak the husks for an hour, or until very soft. 

While the husks soak prepare the masa.  In a medium bowl combine 4 cups of masa with 2 1/2 cups of warm water.  Mix until the masa forms a shaggy, dry paste.  Set aside.

In the bowl of a stand mixer combine the salt, baking powder and lard.  Beat with the paddle attachment on medium speed until very light and fluffy, about 5 minutes.  Reduce the mixer to low speed and add the masa mixture in 4 additions, making sure that each addition is well mixed before adding the next.  Slowly add 1 cup of the broth to the mixture and once combined increase the speed to medium and beat for 5 minutes.  Test the masa by scooping a small ball and dropping it into a cup of water.  If the masa floats you have mixed it enough.  Mine didn't float yet, so I added the remaining 1/2 cup of broth to further mix the dough.  It will be sticky.  Test the mixture again by scooping a small ball of masa into a cup of water.  Once it floats it is ready.

To assemble the tamales begin my laying out one corn hush with the tapered side facing you.  Spread about 1/4 to 1/3 cup of masa into the wide end forming a 4-inch square.  Place 1  to 2 tablespoons of the shredded short rib meat in the center of the masa along with chopped chipotle peppers.  My wife doesn't like them quite as spicy, so I made half with peppers and half without.  Fold the corn husk in half to enclose the meat, then roll the husk to seal the tamale.  Fold the tapered end of the corn husk up and place the tamale seam side down on your work surface.  Tie off both ends with some cooking twine or a piece of the corn husk.  Repeat until all the tamales are made.

Once all the tamales are rolled prepare the steamer.  Place the tamales into the steamer basket with the unfolded end end facing up.  Be sure not to pack the steamer.  The tamales need room to expand as they cook. 

Cook the tamales over boiling water for one hour or until the masa comes easily away from the corn husks.  If the steamer runs out of water refill with boiling water.  As my sides I cooked up some yellow rice and black beans.  Place the tamale on a plate covering with some hot sauce if desired next to your beans and rice.  Tamales can also be frozen and reheated for future consumption!  Nothing better than good leftovers to whip out for a quick weeknight meal!  Below is a picture of a finished tamale cut in half.