Rancho Tamales

Ingredients

• Filling:
• 3 1/2 pounds boneless beef chuck and/or boneless pork butt, trimmed of most of its fat
• 2 tablespoons oil
• 3 cups water or stock, to cover
• 1 onion
• 2 garlic cloves
• 1 tablespoon Spanish oregano
• Freshly ground pepper, to taste
• Red Chile Sauce:
• 15 California and/or New Mexican dried chiles, stemmed
• 1 1/2 cups water (for pureeing chiles)
• 2 tablespoons oil or lard
• 2 tablespoons flour
• 1 garlic clove
• 1 teaspoon salt
• 1 tablespoon vinegar
• 2 teaspoons oregano
• 1 teaspoon cumin seeds, crushed
• Dough:
• 3 cups lard (1 1/2 pounds), preferably freshly rendered
• 2 teaspoons baking powder, preferably aluminum-free (see Note)
• 1/4 cup flavorful olive oil
• 4 pounds freshly ground pure masa, or dried masa harina (see Note)
• 4 tablespoons kosher salt
• 3/4 cup beef-cooking broth
• Assembly
• 1 package corn husks (tamale hojas), the widest husks you can find, soaked in hot water for 30 minutes
• Kitchen string, cut into 8-inch lengths
• 1 1/2 cups ripe black olives, drained

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