Filling Preparation

In a pot, place the meat in pieces for easy shredding and the bones to enhance the broth, add the onion, bay leaves, and peppercorns with enough water. Shred the meat.

Red Chile Sauce: Boil the deveined chiles, once softened, blend them without water, then add the onion and 1 cup of broth. Blend and strain.

In the same pot, sauté the sliced onion, add the tomatoes, jalapeño slices (optional), and the shredded meat.

Add about 2 ladles of the sauce and 4 ladles of beef broth. Mix well.

Dough: In a bowl, add the masa, 1 3/4 cups (400 ml) of lard, 3 tablespoons of salt, knead until well integrated, add another 1 3/4 cups (400 ml) of lard and 1 ladle of the red chile sauce we prepared.

Spread the masa on the corn husk and fill with the prepared meat, add a strip of potato, an olive, and a slice of chile.

Wrap it like a taco and fold the tip.

Cooking

In a steamer pot, add water, place corn husks at the base, stack the tamales in a way that allows steam to flow for even cooking, cover the tamales with corn husks to form a blanket and make the most of the steam, cook for 2 hours over medium heat.

Enjoy 😋👨🏼‍🍳