Chipotle Beef Tamales

Ingredients

• 7 ounce chipotle sauce canned
• 24  corn husks dried
• 3  garlic cloves minced
• 1 pound ground sirloin 
• 4.5 cups basic masa dough 
• 1 cup onion chopped
• 1 teaspoon oregano dried
• 0.3 teaspoon salt 
• 2 cups water hot

Equipment

• bowl
• frying pan
• oven
• broiler pan

Directions

1. Place corn husks in a large bowl; cover with water. Weight husks down with a can; soak 30 minutes.
2. Drain husks.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
4. Add onion to pan; saut 3 minutes.
5. Add garlic; saut 1 minute, stirring frequently.
6. Add oregano, salt, and beef; cook 8 minutes or until beef is browned, stirring to crumble.
7. Add chipotle sauce; cook 2 minutes, stirring frequently.
8. Preheat oven to 45
9. 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.
10. 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.
11. Pour 2 cups hot water in the bottom of a broiler pan; top with prepared rack.
12. Steam tamales at 450 for 55 minutes, adding water as necessary to maintain a depth of about 1/2 inch.
13. Let the tamales stand for 10 minutes.