Rich flavor from mirepoix vegetables, thyme, bay leaves, wine, and the subtle smokiness of chipotle set the short rib filling apart.
Olive oil -- 2 tsp.
Beef short ribs, boned, 2”x 2” -- 10 each
Carrot, 1” dice -- 1 cup
Onions, 1” dice -- 2 cups
Celery, 1” dice -- 1 cup
Garlic cloves, smashed -- 3 each
Bay leaves -- 2 each
Thyme, sprigs -- 5 each
Red wine, Burgundy -- 1/4 cup
Minor’s® Classical Reductions Reduced Brown Stock Gluten Free, prepared stock -- 1-1/2 qt
Minor’s Chipotle Flavor Concentrate -- 3 Tbsp.
Tamale dough, prepared -- 2 lb.
Corn husks, rehydrated, patted dry -- 20 each
Preheat oven to 350°F. In a medium rondeau over medium heat, add oil and heat until oil shimmers.
Add short ribs and caramelize on all sides until golden brown, about 3 minutes per side. Once seared, transfer to a plate.
With the heat still on medium-high, add carrot, onion, celery, and garlic; sauté until lightly caramelized, about 4 minutes. Add bay leaves and thyme sprigs.
Deglaze with red wine and reduce au sec, or until almost dry. Add reduction and chipotle flavor concentrate; mix well. Add short ribs back to the liquid, cover with foil, and braise in the oven until tender, about 3 to 4 hours. Transfer short ribs to a mixing bowl; using two forks shred the short ribs, moisten with braising liquid, and chill.
To make tamales: Lay down a corn husk with the narrow end facing away. Using an offset spatula, spread about 1½ tablespoons of tamale dough on each husk, leaving about ½” border to seal edges.
Add pulled short rib meat down the center of the tamale, then fold one side over the next, making sure that the dough overlaps slightly to create a seal. Roll the corn husk to make a log, then pinch and fold down the narrow end and tie it off with some extra husk or twine.
Steam the tamales for 1 to 2 hours. Allow the tamales to cool slightly before serving.
Serve with sour cream crema, cotija cheese, cilantro leaves, slice scallions, avocado slices, and/or lime wedges.