Beef Tamales

Steps

1. Soak the corn husks in hot water until softened and pliable, then drain.
2. Toast the ancho and guajillo peppers lightly, then soak in hot water until soft.
3. Blend the soaked peppers with a little water until smooth, then strain.
4. Heat oil in a pan and cook the onion and garlic until softened.
5. Add the ground beef, season with salt and pepper, and cook until browned.
6. Stir in the diced potatoes and carrots, then add the chile sauce. Simmer until the vegetables are tender and the mixture thickens. Set the filling aside.
7. Beat the lard until light and fluffy.
8. Add the masa harina alternately with the chicken broth to the lard, beating until the dough is smooth and light (a small piece should float in water).
9. Spread a layer of dough onto each corn husk, leaving space at the edges.
10. Place a spoonful of the beef filling in the center of the dough.
11. Fold the sides of the husk over the filling, then fold up the bottom to enclose.
12. Line a large pot with the extra corn husks.
13. Arrange the tamales upright in the pot and steam for about 1 hour, until the dough easily pulls away from the husk.
14. Let the tamales rest a few minutes before serving.