Ingredients

4 1/2 to 5 cups (1 L to 1.2 L ) beef broth or water

4 lbs (1.81 kg) boneless chuck roast beef

1 small onion

3 to 4 cloves garlic

1 beef bouillon cube (or 2 tsp salt)

1 dried bay leaf

8 dried guajillo chiles (stems and seeds removed)

2 dried Pasilla chiles (stems and seeds removed)

2 dried ancho chiles (stems and seeds removed)

2 cloves garlic

4 cups (475 g) instant corn flour (I used Maseca brand)

2 1/2 tsp baking powder

1 1/4 cup (275 g) lard or shortening

salt to taste

2 Tbsp oil (to simmer puree)

35 to 40 corn husks

12 to 16 quart steamer pot

Instructions

*Note: Use the method of your choice to cook beef until tender

-In a 4.5 crock pot add beef, bouillon cube, dried bay leaf, onion, garlic, 2 cup water, cover with lid, set to high and cook for 6 hours or until beef is tender

- Once beef is cooked, remove onion, set aside and reserve

- Remove beef from crock pot, shred or chop to desired texture

- Strain out any liquid from crock pot and reserve

Additional steps...