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Smokey Red Chile Shredded Beef Tamales is one of the most favored of current trending meals in the world. It’s easy, it is fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look fantastic. Smokey Red Chile Shredded Beef Tamales is something that I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few ingredients. You can cook smokey red chile shredded beef tamales using 18 ingredients and 17 steps. Here is how you cook it.

The ingredients needed to make Smokey Red Chile Shredded Beef Tamales:

1. Get 3-4 lbs beef chuck
2. Take 4 Tbsp Taco Seasoning
3. Take 1 onion, large dice
4. Make ready 4 cloves garlic
5. Make ready 4 dried pasilla chiles
6. Take 4 dried ancho chiles
7. Take 4 dried guajillo chiles
8. Make ready 2 chipotle in adobo
9. Make ready 1 Tbsp whole cumin seed
10. Take 1 tsp oregano
11. Get 2 bay leaf
12. Take 8 cups beef stock
13. Make ready 1 tsp liquid smoke
14. Get 2 cups lard, shortening, or tallow
15. Prepare 5 cups masa harina (fine corn flour)
16. Get 1 1/2 Tbsp salt
17. Make ready 4 cup chicken stock
18. Make ready 2-3 dozen dried corn husks

Steps to make Smokey Red Chile Shredded Beef Tamales:

1. Step 1 Cut the beef into large 2in chunks. Remove any gristle.
2. Step 2 Toss the beef chunks in the taco seasoning.
3. Step 3 Pre-heat the oven to 500°F and line a rimmed baking sheet with foil and spray with non-stick spray. Put the beef chunks on the sheet and then roast in the oven for 10-15 min until they begin to brown.
4. Step 4 While the beef is browning, prepare the braise. To a dutch oven add the rough diced onion, garlic, and spices. Deseed and destem the dried chiles and place the torn chile fragments in the Dutch oven.
5. Step 5 Add the browned beef to the dutch oven, cover with the 8 cups of stock, and add the liquid smoke. Turn the oven down to 250°F and cook the beef covered for 3 hours in the oven.
6. Step 6 Check the beef for tenderness by pulling with a fork. When tender remove the chunks of beef, and set aside, then shred.
7. Step 7 Blend the remaining braising liquid with the chiles and vegetables. Reduce further to a saucey consistency if required. Toss the shredded beef with approximately 2 cups of the red chile sauce. The beef can be made ahead and stored in the fridge. Keep the extra red chile sauce for later.
8. Step 8 Soak the corn husks in hot water.
9. Step 9 To make the masa, begin by beating the fat in a mixer on high speed, much like creaming butter for cookies.
10. Step 10 Mix together the corn flour, salt, and baking powder. Then gradually add it to the whipped fat. After all the dry ingredients have been added, pour in the chicken stock and continue to beat on low speed until combined and fluffy.
11. Step 11 To assemble the tamales, prepare the masa, beef, and corn husks on a work station.
12. Step 12 Start by laying a soaked husk, and scooping some masa on to the husk. Use a spoon or your fingers wetted with water to spread the masa into a thin layer all the way to the husk edge. Add a spoon of beef in the center.
13. Step 13 Begin to roll the tamale by bringing the two sides together and lightly pinching the masa to create and seal a tube.
14. Step 14 Fold the excess husk over and then use the edge of your hand or your fingers to seal the bottom of the tamale and push the masa filling tight.
15. Step 15 Fold the excess husk over and tie with a small strip of husk if you want. Layer the tamales on a sheet.
16. Step 16 In a deep steamer, position the tamales facing up. Steam gently for 1 hour.
17. Step 17 To serve, unwrap the tamale from the husk, top with the reserved red chile sauce and garnish with your choice of cheese, onions, and cilantro.
18. Ready to serve and ENJOY!

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