Tamales de Res Nortenos

Place the Corn husks in a large bowl, cover with hot water, and let them soak for at least 1 hour, or until pliable. Weigh them down to keep them submerged. Drain and pat dry before use.

Cut the Beef chuck roast into large pieces. In a large pot, combine the Beef chuck roast with 50 grams of White Onion, 10 grams of Garlic cloves, 10 grams of Salt, and 500 grams of Chicken broth. Add enough water to cover the beef. Bring to a boil, then reduce heat and simmer for 2 to 3 hours, or until the Beef chuck roast is very tender. Remove beef, reserving the cooking liquid. Shred the Beef chuck roast using two forks and set aside.

While the beef cooks, prepare the chile sauce. Stem and deseed the Chile Ancho, Chile Guajillo, and Chile de Arbol. Briefly toast the chiles in a dry skillet over medium heat for 30 seconds per side until fragrant. Be careful not to burn them. Transfer the toasted chiles to a bowl, cover with hot water, and let them rehydrate for 20 minutes.