Mormor's Braised Beef Cheek Tamales

 

Makes 10-12

1. Rub the spices into the beef well. Then place the beef and spices in the bowl of a slow cooker.
2. Add stock, cover, and cook on low heat for about 4 hours, until the meat is falling apart.
3. Use two forks and pull the meat apart.
4. Soak the corn husks in water for 1 hour.
5. In the bowl of a stand mixer, mix masa, baking powder, and salt.
6. Add the lard or oil and mix well.
7. Add the stock a little at a time until you have a tender and fluffy dough that holds its form.
8. Take a husk and add 2 tablespoons of masa, flatten it out, and place 1 tablespoon of the beef cheeks in the middle.
9. Wrap the masa around the beef filling, then fold the husk around the masa-beef filling, and wrap it all up into a little bundle.
10. Use a piece of husk to tie the parcel shut.
11. Fill a deep pot, fitted with a steamer insert, with enough water to reach the insert.
12. Place the tamales on the steamer, and steam over medium heat for about 40 minutes.
13. Let them rest 10 minutes before serving. And off course, do not eat the husk!

TIP:

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