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Beef and mole tamales (Tamales de res y mole)

Time Active work time: 1 1/2 hours Total preparation time: 4 1/2 hours
Yields Makes 40 tamales
Beef and mole tamales (Tamales de res y mole)
1

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.

2

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.

3

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.

4

Shred beef, add to chile sauce and set aside.

5

Soak husks in sink filled with warm water 15 minutes. Remove and pat dry. Stack them in a pile.

6

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.

7

When tamales are all formed, place in batches in steamer set over simmering water. Steam until masa is firm, about 1 1/2 hours.


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