Beef or Chicken Tamales

 I adjusted this recipe I got from my daughter-in-law, Taylor's family.  They are delicious!

Recipe:

4 dozen corn husks

A couple of hours before you make the tamales, separate husks and soak in hot water until tender.  Clean them well one by one.  Or you can use aluminum foil instead.

Filling

3 pounds beef roast or chicken (1 1/2-1 3/4 pounds cooked)

8  cloves garlic, divided

1/2 teaspoon cumin

3/4 cup chopped white onion

3 teaspoons salt or more, divided

16 ounces tomato sauce

3-4 dried Ancho chilies

Cook meat with 2 cloves of garlic and 2 teaspoons salt until fork tender and shred.  Remove stem and seeds from dried chilies.  Cover chilies in water and cook for 7 minutes or until soft.  Put chilies, 6 cloves garlic and onion in blender and finely puree.  Mix everything together, including 1-2 teaspoon salt and cook on stove for 5 minutes, adding more salt if needed.  Set aside.

Dough

5 cups instant corn masa

5 cups warm water or broth from the meat (use less salt if using salty broth)

1 1/4 cups lard or unsalted butter or less oil

2 1/2 teaspoons salt

1 teaspoon baking powder

Mix dry ingredients together, add water, then lard and knead for 10 minutes, adding more water as needed to make a very soft dough.  Weigh out both the filling and dough and divide evenly into 48 pieces.  With hands or a spoon, smash out dough ball on cornhusk or foil and place meat in the center.  Fold in half or thirds and seal edges.  Steam for 35-40 minutes (15 minutes in Instant Pot).