Tamales rojos with chile colorado beef filling

Put the chuck roast and chuck tender roast in the instant pot with the head of garlic, white onion, cloves, bay leaves, allspice berries, peppercorns, salt and beef bouillon, and cover with water.

Cook on the meat setting, sealing, for one hour and 30 minutes.

Clean the New Mexico chile pods and the chile anchos, cover with water in a small pot, bring to a boil on high heat then turn it off and transfer them to the blender cup.

Add the garlic cloves, whole cumin, oregano, coriander seeds and beef bouillon, and blend with five cups of water until the sauce is smooth.

Release the steam, remove the tender meat and carefully strain the broth.

Shred the meat.

Heat the oil in a frying pan over medium high and cook the green peppers, onion and tomatoes five minutes.

Add the shredded meat and cook three minutes.

Add the sauce, straining it if needed, mix, reduce the heat to medium low and bring it to a simmer.

Taste for salt, and add more salt, black pepper, and a little cayenne and New Mexico chili powder if the chiles were not spicy.

Simmer 10 minutes, then turn it off and set it aside to cool.

For the masa, beat one and a half cups of lard in the stand mixer on medium speed five minutes.

Reduce the speed and add the baking powder and the six cups of instant corn masa, alternating with four cups of the broth poured in slowly.

Then add four cups of hot water slowly, for eight cups of liquid in total.

Turn up to medium and mix 15 minutes.

Test the masa by dropping a little piece into a cup of room temperature water; it has to float. If it does not, add about a quarter cup of water, mix two minutes and test again. Taste for salt.

Fill the steamer pot to the max line without going over the divider and line the bottom with corn husks to stop water reaching the tamales; keep it on the lowest setting.

Spread the masa on the soft side of the corn husks, which have soaked about eight hours, spreading it like butter.

Add the filling down the centre, fold one end over, overlap the other, then fold the tail up.

Stand the tamales in the steamer pot, cover and seal it completely, weighting the lid with a molcajete.

Steam on medium heat about two hours; they are ready when the masa comes away from the husk.

Remove them and let the masa firm up at least 15 minutes before eating.