Lynn's Beef Mole Tamales
2 1/2 lb beef chuck roast
1/4 lb dried California peppers
1/2 x garlic head peeled
1 cup flour
Salt to taste
5 lb prepared masa for tamales
1/2 lb corn husks
Method :
Place beef in large stockpot filled with cold water and bring to boil. Reduce
heat and simmer until very tender, about 2 1/2 hours. Remove meat, set aside to
cool and reserve broth.
In a separate pot, boil peppers and garlic 1 1/2 hours. Remove from pot and
reserve water. Remove stem and seeds from peppers and place peppers and garlic
in a blender or food processor. Add small amount of broth from beef and blend to
mix well.
Pour contents of blender into medium stockpot and add flour slowly to ensure it
mixes thoroughly. Add remaining beef broth and pepper cooking water until
stockpot is filled three-fourths full, about 3 1/2 to 4 cups. Season with salt.
Cook over low heat, stirring constantly, until flour is blended in thoroughly,
about 5 minutes. Continue cooking until broth is slightly thickened, about 45
minutes. Shred beef, add to chile sauce and set aside.
Soak husks in sink filled with warm water 15 minutes. Remove and pat dry. Stack
them in a pile.
For each tamale, take a spoonful of masa and spread on corn husk, making sure
tapered end of husk points down and that there is room all around husk to allow
for wrapping. Add about 3 tablespoons of mole to center of tamale. Fold in each
side of husk, then fold up from the bottom. Set aside. Repeat to make rest of
tamales.
When tamales are all formed, place in batches in steamer set over simmering
water. Steam until masa is firm, about 1 1/2 hours.
This recipe yields 40 tamales.