Sheriff Don's Beef Tamales

When I lived in Phoenix Arizona I was the Superintenent for a General Contractor by the name of Leonard (Lenny) Aguilar. He had a big family and a charming wife who loved to cook and throw big parties featuring her handed-down family recipes. She was especially well known for her delicious tamales. Everyone wanted her secret family recipe but I was one of the chosen few lucky enough to get a copy. Now it's one of my favorite Mexican recipes!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Place corn husks in a large container and cover with warm water. Soak husks for 3-4 hours, or until soft and pliable. Stack husks, face down, on a flat surface and weight down with a flat chopping board or large flat plate, topped with a heavy can or iron skillet.

Step 2

In a large skillet over medium heat, toast dried ancho chilies, making sure not to burn. Allow to cool, remove stems and seeds, and grind into a fine powder with a morter & pestle. You can also place the chilies in a blender with a little warm water, and fine blend.

Step 3

In a skillet, add some olive, and saute the onions until they are soft (about 2-3 minutes). Next add hamburger and break down with a meat chopper until the meat is browned and fine with no big chunks.

Step 4

In a 5-quart Dutch Oven, add flour and brown slightly. Stir in olive oil, 1 cup beef broth, ground ancho chilies, cumin seeds and powder, garlic, oregano, pepper flakes, vinegar, salt, and pepper. Stir in hamburger, and green olives, blend together, cover, and allow to simmer on low heat fir 45 minutes.

Step 5

In a large mixer bowl, add lard, baking powder, and salt. Turn on the mixer and gradually increase to high speed. Mix ingredients until it is light and fluffy. Return mixer to low speed and gradually pour in masa harina, mixing together until blended to a consistency of soft cookie dough.

Step 6

Place a flattened corn husk with narrow end facing you.

Step 7

Spread 2 Tbs of masa polenta mixture on top 2/3 of husk.

Step 8

Spread 1 Tbs of meat mixture down the middle on top of masa polenta.

Step 9

Rotate and roll up corn husk starting at one of the long sides.

Step 10

Fold narrow end of husk towards the center and tie together with a piece of butcher twine.

Step 11

Place in a steamer basket and steam for 1-2 hours (until masa is firm and holds its shape.