Chipotle Beef Tamales

Total Time: 2 hrs 15 mins Preparation Time: 1 hr Cook Time: 1 hr 15 mins

Ingredients

• 2 cups reduced-sodium fat-free chicken broth
• 2 ancho chilies
• 1 1/2 cups frozen corn kernels, thawed
• 3 3/4 cups masa harina
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons baking powder
• 1/4 cup lard, chilled
• 24 dried corn husks
• 1 cup onion, chopped
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/4 teaspoon salt
• 1 lb ground sirloin
• 1 (7 ounce) can canned chipotle chile puree
• 2 cups hot water

Recipe

• 1 prepare basic masa dough up to three days ahead, and refrigerate in an airtight container.
• 2 basic masa dough: combine chicken broth and ancho chiles in a microwave-safe bowl. microwave at high for 2 minutes or until chiles are tender; cool slightly, combine broth mixture and corn in a blender; process until smooth.
• 3 lightly spoon masa harina into dry measuring cups; level with a knife. combine masa harina, salt, and baking powder, stirring well with a whisk. cut in lard with a pastry blender or two knives until mixture resembles coarse meal. add broth mixture to masa mixture; stir until a soft dough forms. cover and chill until ready to use.
• 4 tamales: place corn husks in a large bowl; cover with water. weight husks down with a can; soak 30 minutes. drain husks.
• 5 heat a large nonstick skillet over medium-high heat. coat pan with cooking spray. add onion to pan; sauté 3 minutes. add garlic; sauté 1 minute, stirring frequently. add oregano, salt, and beef; cook 8 minutes or until beef is browned, stirring to crumble. add chipotle sauce; cook 2 minutes, stirring frequently.
• 6 preheat oven to 450°f.
• 7 working with one husk at a time, place about 3 tablespoons basic masa dough in the center of husk about 1/2 inch from top of husk; press dough into a 4-inch-long by 3-inch-wide rectangle. spoon about 1 heaping tablespoon beef mixture down one side of dough. using the corn husk as your guide, fold husk over tamale, being sure to cover filling with dough; fold over 1 more time. fold bottom end of husk under. place tamale, seam side down, on the rack of a broiler pan lined with a damp towel. repeat procedure with remaining husks, basic masa dough, and filling. cover filled tamales with another damp towel. pour 2 cups hot water in the bottom of a broiler pan; top with prepared rack.
• 8 steam tamales at 450f for 55 minutes, adding water as necessary to maintain a depth of about 1/2 inch. let the tamales stand for 10 minutes.
• 9 can be frozen for up to 3 months. reheat in microwave for 2 minutes.