Red Mole prep :
6 large Guajillo chili pods
4 California chili pods
12 chiles de Arbol
Desteam and cut them in half. Add to small pot with 4 cups water and boil for 15 minutes. Leave only 3 cups liquid and add to blender along with 5 garlic cloves, 1/4 slice onion and 2 Tbs Knorr Chicken. Blend and done. Add THIS to your shredded BEEF.
Drain corn husks.
Take corn husk and spread masa on smooth side. Make 25 like this. Now bring your beef and add 3 or more Tbs of your beef on center of spread masa. Depends on the size of your corn husk. I add water to my tamalera ( steamer ) then place tamales in on top of tge divider. Roll up your corn husk and fold tip and place tamales standing with opened side up. Repeat till all 25 are in. Take 7 leftover corn husks and stand them all around opened steamer and fold tips in to center and cover. Start cooking on high heat. Once it starts boiling set to simmer and cook for 1 1/2 hours. Done and enjoy with home made salsa and mexican sour cream ( optional ).
