Soak the Corn Husks

Begin by soaking the corn husks in hot water for 2 to 3 hours. Ensure they are fully submerged to soften for easier use when assembling the tamales.

Cooking the Beef

Instant Pot Method: Drizzle oil in the bottom of an Instant Pot. Add the beef chunks and sprinkle the seasonings (including the relajo and beef bouillon) over the meat. Fill the Instant Pot with water up to 2 inches from the top. Seal the lid and cook on manual pressure for 90 minutes. Allow the pressure to release naturally for about 20 minutes before removing the lid.

Crockpot Method: For a slow-cooked option, add the beef chunks and seasonings (including the relajo and beef bouillon) to a Crockpot. Add water to cover the meat and cook on low for 8 hours or until the beef is tender.

Shred the Beef

Once the beef is cooked, remove it using a slotted spoon and place it in a large bowl. Strain the broth through a fine sieve to remove the spices. Shred the beef either by hand or with a stand mixer. Set the shredded beef aside for later.

Prepare the Salsa

In a saucepan, simmer the dried chilies in water for about 5 minutes. Meanwhile, broil the tomatoes, jalapeños, and onions on a baking sheet under the broiler, rotating them until they’re charred on all sides. Once done, strain the chilies and place them in a blender along with the broiled vegetables, cilantro, garlic, and spices. Blend until smooth, adjusting salt to taste.

Combine the Beef and Salsa

Stir about half of the salsa into the shredded beef, ensuring the mixture is saucy but not too liquid. Add more salsa as needed to reach the desired consistency.

Prepare the Masa

In a mixing bowl, combine the maseca flour with beef bouillon and salt. Gradually add half of the melted lard and beef broth, mixing with a hand mixer or wooden spoon. Continue adding the remaining ingredients until the masa resembles wet sand and is spreadable. If the masa feels too dry, add more broth or water as needed.

Assemble the Tamales

Drain the soaked corn husks and work with a batch of about 10 at a time. Spread about 1/3 to 1/2 cup of masa onto the wider part of each husk, leaving about 1/4-inch thickness. Place about 1/3 cup of the beef filling in the center of the masa. Fold the husk over the filling and then fold in the sides. Repeat until all tamales are assembled. Use multiple husks if necessary for sturdier tamales.

Steam the Tamales

Set up a large pot with a steamer basket, filling the pot with water until it reaches just below the basket. Layer extra corn husks on top of the basket, then place the tamales vertically inside, stacking them in a log cabin style. Cover with more husks and a lid. Steam over medium heat for 45 minutes, checking the water level occasionally. Once done, carefully remove the tamales and place them on a plate or tray.