Beef Tamales

1

Make shredded beef. Combine all ingredients listed under “Shredded beef” into the pot, and place in the main body of the Multicooker. Cover with lid, press MENU, set to LOW/SLOW COOK at 200ºF, and 2 hours 30 minutes of cooking time. Press START/CANCEL to begin cooking. When it starts boiling, open the lid and skim the surface scum. Place back the lid on to continue cooking. 

2

Prepare corn husks. Rinse corn husks well under running water to remove any dust or corn silks. Soak in hot water (not in the ingredients). Place a heavy plate on top to prevent the husks from floating. Soak for one hour or more until softened. 

3

Prepare chile for the sauce. Using kitchen scissors, cut off stems from all chiles, cut open the pods, and remove seeds and veins. Wash well and cut each in half. Add to beef from step 1 and cook for 30 minutes. Using a tong, transfer to a blender. 

4

Shred the beef. When the end beep sounds, press START/CANCEL to turn heat off. Transfer the beef from the Multicooker and shred using two forks. Remove fat and tough parts while shredding. Strain the broth from the Multicooker and reserve for step 5 and 7. Rinse the pot and place in the main body of the Multicooker.

5

Make red chile sauce. In a blender, add all ingredients for “Red chile sauce” and blend until smooth. Strain using a mesh strainer.

6

Make the filling. Set aside 3/4 cup of red chile sauce for masa. In the pot, pour the remaining sauce and shredded beef from step 4, mix to combine and cover with lid. Press MENU, set to SIMMER at LOW, and 6 minutes of cooking time. Press START/CANCEL to begin simmering.

When the end beep sounds, press START/CANCEL to turn heat off. Adjust taste with salt (not listed in ingredients) as needed. Transfer to a bowl and rinse the pot.

7

Prepare the masa. In a large bowl, place lard and knead using a stand mixer with a paddle or hand mixer. Knead until the texture is light and fluffy. In a separate bowl, combine all ingredients listed under “Masa (tamale dough)” and knead with your hands for about 30 to 40 minutes to make a soft and smooth dough. 

Test its readiness by dropping a pea-size piece of masa into cold water. If the dough floats it is ready. If the dough sinks, knead more. 

Tip: Lard can be kneaded by hand if you do not own a stand mixer or hand mixer. Knead for about 10 minutes.

8

Assemble the tamale. Drain water from husks from step 2. On a flat surface, place the husk's smooth side up, and wide end towards you. Place 3-4 tablespoons of masa in the middle of the husk. Spread the masa, covering only the bottom half and leave about a 2" border on the right side.  

9

At the center of the masa, place 1-2 tablespoons of filling from step 6. Keep filling towards the center. 

Fold the tamale. Take the left side of the husk and fold it towards the right, aligning the edges of the spread masa. Fold the right side toward the center, then the narrow end over towards the bottom. Repeat steps 8 and 9 to assemble the remaining tamales.

Tip: Be careful not to overfill. 

10

Steam the tamales. Place the pot in the main body. Fill it with approximately 25 fl. oz. (approximately 750 mL) of water (not listed in the ingredients list). Place the steam basket in the pot, and place wrapped tamales, open side up.

Cover with lid, press MENU, set to STEAM, 1 hour 30 minutes of cooking time and press START/CANCEL to begin steaming. When the end beep sounds, press START/CANCEL to turn heat off.