Spicy Beef Tamales

Instructions

1. On a grill or in a non-stick pan over high heat, sear beef fajitas about 15 minutes, flipping when nicely browned. They should be very charred but not burned. Transfer to a medium size bowl.
2. In a second large bowl, combine masa and masa seasoning. Using your hands, mix until completely combined and smooth with the consistency of play-doh. It shouldn't be too wet. If it is, add more masa. If it's too dry, add tiny amounts of water until it's the correct consistency.
3. In a food processor bowl, place steak and 2 tablespoons of salsa. If necessary, cut meat into smaller pieces to fit. Pulse until shredded.
4. To build tamales, place a heaping spoonful of masa on the smooth side of soaked husks, spreading to about the side of your palm.
5. Place about a tablespoon of filling down the middle. Wrap tamales tightly and fold up bottom but leave top open. Tie off with a piece of husk if needed.
6. While building tamales, fill a large pot (with an accompanying steaming pot) about half way. Bring to a boil and fill steamer with tamales, open side facing up. This recipe makes about a dozen.
7. Place lid on tamales (slightly off is fine) and cook 1.5 to 2 hours or until masa is firm and peels away easily from husks.
8. Serve with additional salsa, if desired.
9. Chef's Note: If masa, sticks to husks, try using vegetable oil on the husks before filling.