Beef and Goat Cheese Tamales

Beef and Goat Cheese Tamales

All you need:
1 (8-ounce) package of corn husks, approximately 40 husks

Tamale Filling:
2 cups cooled shredded beef (recipe to follow)
1 cup Mom & Me Premium Italian Hot Pepper Sauce
8 ounces crumbled goat cheese

Tamale Dough:
2/3 cup vegetable shortening, plus 1/3 cup melted
4 cups masa harina
1 teaspoon salt
3 cups low-sodium chicken broth
All you do:
Separate the dry corn husks into individual pieces and remove any corn silk threads inside the husks. Bring a large pot of water to a boil and remove from the heat. Place the husks in the pot of water, weigh down with a glass bowl, and cover. Allow the husks to soak for 30 at least minutes and up to 1 hour.
To make the filling, combine shredded beef and 1 cup Mom and Me Premium Italian Hot Pepper Sauce. Fold in the goat cheese and set aside.
To make the tamale dough, place the solid shortening in the bowl of an electric mixer fitted with a whisk attachment, and cream until light and fluffy, about 3 minutes. Combine the masa harina and salt in a bowl. With the mixer on medium speed, alternately add the masa harina and chicken broth to the whipped shortening, thoroughly mixing after each addition. Gradually add the melted shortening to the dough mixture with the mixer on medium speed. Place one large soaked cornhusk on a flat work surface. Using a 1/4-cup measure, spoon 1/4 cup of the masa batter into the center of the husk and spread mixture with the back of a spoon. Place about 1 generous tablespoon of the beef mixture into the center of the masa. Fold the sides of the husk over the filling, then bring the bottom and the top over the filling, overlapping as much as possible to tightly enclose the filling. Place the filled tamale on a large platter or in a roasting pan.
Stand the tamales in a steamer insert placed 2-inches over a pot of gently boiling water. Do not pack them too tightly. Cover the top of the tamales with a layer of the remaining corn husks and cover with a lid. Steam the tamales over the boiling water for 2 hours, replenishing the water as needed. (Do not let the pot boil dry.) Remove the tamales from the steamer insert and let cool on a platter for 5 minutes before handling.
To serve, unwrap the tamales and top each with a spoonful of warm Mom & Me Premium Italian Hot Pepper Sauce.