Another Holiday tradition for many Americans, smoked tamales will be a hit at any Christmas party. We took the added challenge of cooking every part of the Tamales in the Smoker, including the steaming process. So get some friends together and have a Tamale making party!
6lbs of beef chuck roasts
1 can of beef broth
12oz of guajillo sauce (store bought or you can find a good recipe here)
1/2 of an onion sliced
GMG south of the border rub
6 cups of Masa Harina
16oz of lard
32oz of chicken stock
4 teaspoons of salt
3 teaspoons of baking powder
1 package of dried corn husks
Prepare the meat a day before you plan on assembling the tamales. First start by seasoning the roasts on all sides heavily with GMG South of the Border rub and Garlic Salt. While the meat is soaking in the seasoning turn your grill to 450f. Then do a hard sear on your roasts (we used the GMG griddle but directly on the grates will also work). Once done place your roasts in a pan with a wire rack and continue to cook at 250f. After 1 hour add beef broth and cover with foil, continue to cook for 2 hours. The last step is to remove the wire rack and add the onion and guajillo sauce. Continue to cook until the roast easily shreds, 1 to 2.5 hours depending on the thickness of the roasts.
Remove the roast from pan, let it cool slightly and shred. Return to the juice and season to taste. Refrigerate over night.
Day 2: Start by soaking the corn husks in warm water then prepare the masa by mixing the dry ingredients first and then slowly adding the wet. Mix well. Spread a thin layer of masa on the one side of the corn husk leaving 1/4 inch on one edge. Place a spoonful of meat inside and roll up.
When you have the tamales made take a tin tray and add a wire rack. Fill the bottom with water 3/4 of the way to the rack. Place the tamales in a single layer and cover with foil. Turn your grill to 275f, when you hit the target temperature add the tray and cook for 1 1/2 hours. Enjoy!