Beef Birria Tamales with Consommé Dip

**Prepare the Birria:** Remove stems and seeds from dried chiles. Toast them lightly in a dry pan over medium heat for about 30 seconds per side, being careful not to burn them. Rehydrate chiles in hot water for 20 minutes.

In a large Dutch oven or stockpot, sear the beef chuck roast in batches until browned on all sides. Remove the beef and set aside.

In the same pot, add the tomatoes, onion, and garlic. Cook until softened, about 5-7 minutes.

Add the rehydrated chiles (draining excess water), Mexican oregano, cumin, thyme, bay leaves, apple cider vinegar, salt, and pepper to the pot. Cook for another 5 minutes.

Return the browned beef to the pot. Pour in the beef broth, ensuring the beef is mostly submerged. Bring to a boil, then reduce heat to low, cover, and simmer for 3-4 hours, or until the beef is very tender and easily shreds.

Remove the beef from the pot and shred it using two forks. Strain the broth through a fine-mesh sieve, reserving the liquid (this is the consommé). Return the shredded beef to the strained broth. Set aside to cool slightly.

**Prepare the Masa:** In a large bowl, beat the softened lard (or vegetable shortening) with an electric mixer until light and fluffy. Add the masa harina, baking powder, and salt. Mix until well combined.

Gradually add the warm beef broth, mixing on low speed until a smooth, slightly wet dough forms. The dough should be the consistency of thick cake batter. You may need to adjust the amount of broth depending on the masa harina.

**Assemble the Tamales:** Spread a thin layer of masa (about 1/4 cup) onto each corn husk or square of parchment paper, leaving about 1 inch of space around the edges. Spoon about 2-3 tablespoons of the beef birria filling onto the center of the masa.

Fold the corn husk or parchment paper in half, then fold up the bottom end. If using parchment paper, you can tie it with kitchen twine to secure it.

**Steam the Tamales:** Fill a large pot with about 1 inch of water. Place a steamer basket inside, ensuring the water level is below the basket. Arrange the tamales upright in the steamer basket.

Cover the pot and steam for 45-60 minutes, or until the masa is firm and pulls away from the corn husk or parchment paper easily. Check the water level periodically and add more if needed.

**Serve:** Remove the tamales from the steamer and let them rest for a few minutes before serving. Serve hot with the reserved consommé for dipping. Garnish with chopped cilantro and onion if desired.