Shredded Beef Filling

Ingredients

• 2 pounds beef shoulder roast
• Salt and fresh ground black pepper to taste
• 2 onions, peeled and sliced
• 1 bulb organic garlic clove, removed and peeled
• 4 ounces dried New Mexico chiles
• 2 ounces dried Anaheim chiles
• 2 ounces dried Pasilla chiles
• 2 tablespoons cumin powder
• 1 tablespoon salt
• 4 cups Melissa's Tamale Kits
• 4 cups reserved beef broth, kept warm

Directions

1. Season the beef shoulder all over with salt and pepper.
2. Brown beef in large heavy pot over medium heat.
3. Once browned on all sides, add enough water to cover the roast.
4. Add one of the onions and half the garlic cloves; simmer until meat comes apart with no resistance, about 2 hours. When done, remove the roast to a platter to cool, reserve the broth.
5. Hand shred the meat and set aside.
6. To prepare the chile sauce, remove the tops of the dried chiles and shake out most of seeds.
7. Place chiles in a large stockpot and cover with water.
8. Add cumin, remaining onion and garlic cloves; boil for 20 minutes until the chiles are very soft.
9. Transfer the chiles to a blender using tongs.
10. Add a ladle full of the chile water and purée until smooth (it is best to purée in batches).
11. Pass the puréed chiles through a strainer to remove the remaining seeds and skins.
12. Pour the chili sauce into a large bowl. Stir in salt.
13. Separate out 1/3 of sauce and set aside for serving.
14. Combine the remaining sauce with shredded beef for filling.
15. To prepare the dough, use reserved broth for liquid and follow directions on masa package.
16. Apply dough and filling to husk; fold, tie and steam for one hour.
17. Drizzle warm reserved sauce on husked tamale when serving.