MESQUITE SMOKED BEEF HATCH GREEN CHILE GARLIC CONFIT TAMALES

Notes:
I cut up the 8.2 Lbs of beef into 3in x 3in cubes, smothered in beef paste, then marinated overnight.
Pasilla Peppers
Beef Marinade Paste:
4oz Sherwood’s Garlic Confit Spread
2 Tbsp Organic Better Than Bullion Beef Base
1 Tbsp Organic Apple Cider Vinegar
1 Tbsp Organic Coco Aminos (Soy Sauce Substitute)
1 Tbsp Hatch Green Chile Seasoning
7 Pepper Beef Rub:
2 Tbsp Fresh Ground Black Pepper
1 Tbsp Fine Ground Black Pepper
1 Tbsp Hatch Green Chile Pepper
1 Tbsp Paprika Pepper
1 Tbsp White Pepper
1 tsp Cayenne Pepper
7 Chiltepine Peppers
Hatch Green Chile Garlic Confit Sauce:
4oz Sherwood’s Garlic Confit Spread
1oz Sherwood’s Garlic Confit Infused Olive Oil
6 Hatch Green Chiles peppers
3 Poblano peppers
12 tomatillos
1 Jalapeño
1/2 white onion
1/4 cup cilantro
1/2 Tbsp oregano
1/2 Tbsp black pepper
1 Tbsp Better Than Chicken Bullion
1/2 cup Beef Broth
1 Tbsp Apple Cider Vinegar
Juice of 1/2 Lemon
Grill the peppers, tomatillos, and onion. Let peppers steam in bag then remove skin, stem, and seeds then blend all ingredients in blender.
I smoked the beef for 30 minutes then flipped and smoked for another 30 minutes until the internal temp hit 165 F. Pressure cook on high with the Hatch Green Chile Poblano Sauce for 35 minutes, then let the pressure release naturally over about 40 minutes. Remove beef, then serve with sauce.
Hatch Green Chile Beef Tamale Masa:
8oz Sherwood’s Mesquite Smoked Garlic Confit Spread
8oz Sherwood’s Mesquite Smoked Garlic Infused Olive Oil
6 Cups Masa
6 Cups water
6 Tbsp. Better Than Bullion Beef Paste
1 cup Chile Juice
1 Cup Butter
1/2 cup Beef Fat
5 Tsp Baking Powder
1 tsp Salt
Whip the butter, Garlic Confit Spread, & beef fat for 5 minutes in stand mixer. Add 5 Tsp Baking Powder and 1 tsp Salt to the bowl. Slowly add 1 cup at a time of the masa and broth until all the ingredients for the masa are fully combined. Increase mixing speed to high and let mix for 20 minutes.
Soak corn husks for an hour before using to make the tamales.
2 cups water and corn husks. To boil tamales for 2 hours until done cooking.
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