Chipotle Beef Tamales

• Basic Masa Dough
• 2 cups reduced-sodium fat-free chicken broth
• 2 ancho chilies
• 1 1/2 cups frozen corn kernels, thawed
• 3 3/4 cups masa harina
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons baking powder
• 1/4 cup lard, chilled
• Tamales
• 24 dried corn husks
• 1 cup onion, chopped
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/4 teaspoon salt
• 1 lb ground sirloin
• 1 (7 ounce) can canned chipotle chile puree
• 2 cups hot water

1. Prepare Basic Masa Dough up to three days ahead, and refrigerate in an airtight container.
2. Basic Masa Dough: Combine chicken broth and ancho chiles in a microwave-safe bowl. Microwave at HIGH for 2 minutes or until chiles are tender; cool slightly, Combine broth mixture and corn in a blender; process until smooth.
3. Lightly spoon masa harina into dry measuring cups; level with a knife. Combine masa harina, salt, and baking powder, stirring well with a whisk. Cut in lard with a pastry blender or two knives until mixture resembles coarse meal. Add broth mixture to masa mixture; stir until a soft dough forms. Cover and chill until ready to use.
4. Tamales: Place corn husks in a large bowl; cover with water. Weight husks down with a can; soak 30 minutes. Drain husks.
5. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; saute 3 minutes. Add garlic; saute 1 minute, stirring frequently. Add oregano, salt, and beef; cook 8 minutes or until beef is browned, stirring to crumble. Add chipotle sauce; cook 2 minutes, stirring frequently.
6. Preheat oven to 450u0b0F.
7. Working with one husk at a time, place about 3 tablespoons Basic Masa Dough in the center of husk about 1/2 inch from top of husk; press dough into a 4-inch-long by 3-inch-wide rectangle. Spoon about 1 heaping tablespoon beef mixture down one side of dough. Using the corn husk as your guide, fold husk over tamale, being sure to cover filling with dough; fold over 1 more time. Fold bottom end of husk under. Place tamale, seam side down, on the rack of a broiler pan lined with a damp towel. Repeat procedure with remaining husks, Basic Masa Dough, and filling. Cover filled tamales with another damp towel. Pour 2 cups hot water in the bottom of a broiler pan; top with prepared rack.
8. Steam tamales at 450F for 55 minutes, adding water as necessary to maintain a depth of about 1/2 inch. Let the tamales stand for 10 minutes.
9. Can be frozen for up to 3 months. Reheat in microwave for 2 minutes.

dough, chicken broth, ancho chilies, corn kernels, masa harina, salt, baking powder, lard, tamales, corn husks, onion, garlic, oregano, salt, ground sirloin, chile puree, water

Taken from www.food.com/recipe/chipotle-beef-tamales-343930 (may not work)