Beef And Mole Tamales (Tamales De Res Y Mole)

Directions

1. Place beef in large stockpot filled with cool water and bring to boil. Reduce heat and simmer till very tender, about 2 1/2 hrs. Remove meat, set aside to cold and reserve broth.
2. In a separate pot, boil peppers and garlic 1 1/2 hrs. Remove from pot and reserve water. Remove stem and seeds from peppers and place peppers and garlic in a blender or possibly food processor. Add in small amount of broth from beef and blend to mix well.
3. Pour contents of blender into medium stockpot and add in flour slowly to ensure it mixes thoroughly. Add in remaining beef broth and pepper cooking water till stockpot is filled three-fourths full, about 3 1/2 to 4 c.. Season with salt. Cook over low heat, stirring constantly, till flour is blended in thoroughly, about 5 min. Continue cooking till broth is slightly thickened, about 45 min. Shred beef, add in to chile sauce and set aside.
4. Soak husks in sink filled with hot water 15 min. Remove and pat dry. Stack them in a pile.
5. For each tamale, take a spoonful of masa and spread on corn husk, making sure tapered end of husk points down and which there is room all around husk to allow for wrapping. Add in about 3 Tbsp. of mole to center of tamale. Mix in each side of husk, then fold up from the bottom. Set aside. Repeat to make rest of tamales.
6. When tamales are all formed, place in batches in steamer set over simmering water. Steam till masa is hard, about 1 1/2 hrs.
7. This recipe yields 40 tamales.