Tamales de birria

Cover the cleaned New Mexico guajillo chiles, anchos and chile de arbol with water in a saucepan, bring to a boil on high, then drain.

Pulverize the cinnamon stick, two bay leaves, whole cloves, salt, thyme, cumin, oregano and black pepper in the blender cup.

Add the drained peppers, the ginger, the garlic cloves, the white vinegar, the beef broth and 2 cups of water and blend to a smooth sauce.

Reserve one cup of the sauce for the meat.

Put the chunked chuck tender roast and short ribs in the pressure cooker, pour in the sauce, straining it if needed, add the two roma tomatoes cut with an X and the bay leaves.

Cover and pressure cook on high for 45 minutes.

Lift out the meat, tomatoes and bay leaves, leaving the consomme behind, and reserve one and a half cups of consomme for the masa; keep the rest warm for serving.

Remove the bones and shred the meat, crushing the tomato pieces in with it, then mix in the reserved cup of birria sauce.

Beat the lard in a stand mixer on medium speed for five minutes.

Add the baking powder and a little salt and mix in.

Add the instant corn masa a cup at a time, alternating with the reserved consomme and then with warm water.

After five cups of water and the cup and a half of consomme the masa should be fluffy; turn up the speed and mix 10 to 15 minutes.

Test the masa by dropping a piece into a cup of water; when it floats it is done, otherwise add a little more consomme and keep mixing.

Spread masa on the soft side of a soaked corn husk with a spatula, spoon or scraper, thinner for more tamales.

Add shredded queso Oaxaca, top with the birria, sprinkle more cheese, close the husk and fold the tail up.

Set the divider in a steamer pot of boiling water and lay corn husks on the bottom to keep water off the tamales.

Stand the tamales facing you, cover with more corn husks and a kitchen towel so no steam escapes, put the lid on and weight it with a molcajete.

Steam over medium heat for one hour twenty to one hour thirty.

They are done when the masa peels away from the husk; rest 15 minutes so the masa sets.

Skim the fat off the top of the consomme, serve it alongside with a squeeze of lime juice, cilantro and onion.