Birria Tamales

Ingredients

• 14 piece New Mexico or Jalisco dried chili(28g)
• 22 piece Ancho chili(28g)
• 33 piece Chili de arbol(6g)
• 47.5 cup Water(1770g)
• 51 piece Cinnamon stick(5g)
• 64 piece Bay leaf(2g)
• 74 piece Whole cloves(2g)
• 82 teaspoon Salt(12g)
• 91 teaspoon Thyme(1g)
• 101 teaspoon Cumin(2g)
• 111 teaspoon Oregano(1g)
• 121 teaspoon Black pepper(2g)
• 131 inch piece Ginger(5g)
• 144 piece Garlic cloves(16g)
• 152 tablespoon White vinegar(30g)
• 161 cup Beef broth(240g)
• 172 pound Beef chuck roast(907g)
• 181 pound Beef short ribs(454g)
• 192 piece Roma tomato(246g)
• 201 cup Lard(205g)
• 212 teaspoon Baking powder(8g)
• 226 cup Instant corn masa for tamales(720g)
• 232 cup Queso Oaxaca (shredded)(200g)
• 2424 piece Corn husks (soaked)(120g)

Instructions

1. 1Soak corn husks in warm water until pliable.
2. 2In a saucepan, add New Mexico/Jalisco chilis, ancho chilis, and chili de arbol. Cover with water, bring to a boil, then drain.
3. 3In a blender, add cinnamon stick, 2 bay leaves, whole cloves, salt, thyme, cumin, oregano, and black pepper. Blend until ground.
4. 4Add boiled chilis, ginger, garlic cloves, white vinegar, beef broth, and 2 cups water to the blender. Blend until smooth.
5. 5Reserve 1 cup of the birria sauce.
6. 6In a pressure cooker, add beef chuck roast and short ribs. Pour in the remaining birria sauce. Add 2 Roma tomatoes (scored with an X) and 2 bay leaves.
7. 7Cover and pressure cook on high for 45 minutes.
8. 8Remove meat, tomatoes, and bay leaves from the consomme. Reserve 1.5 cups of the consomme for the masa.
9. 9Shred the cooked meat and mix with the reserved 1 cup birria sauce.
10. 10In a stand mixer, beat lard on medium speed for 5 minutes.
11. 11Add baking powder and a little salt, mix well.
12. 12Gradually add instant corn masa, alternating with the reserved consomme and 5 cups warm water, mixing until the masa is fluffy.
13. 13Mix the masa on high speed for 10-15 minutes until light and airy.
14. 14Spread a layer of masa onto each soaked corn husk.
15. 15Add a portion of shredded queso Oaxaca and birria meat. Sprinkle more cheese on top.
16. 16Fold and close the tamales.
17. 17Arrange tamales upright in a steamer. Steam over medium heat for 1 hour 20 minutes to 1 hour 30 minutes.
18. 18Let tamales rest for 15 minutes before serving.