c-az's Tamales

Filling:
2 tablespoons olive oil
2lbs beef chuck or round, cut into 2 inch chunks.
1 medium onion, chopped
8 oz tomato sauce
4 cloves garlic, crushed
1/2 tsp kosher salt
1/4 tsp black pepper
4 large dried chilies (hot or mild to taste), chopped
1 cup water

Heat a medium dutch oven over medium high heat. When hot add the oil and beef. Stir occasionally until beef is browned, about 5 minutes. Transfer meat to a plate. Add onion to the pot. Stir occasionally for 5 minutes. Preheat oven to 350. Add all remaining ingredients except meat. Bring to a boil. Add the meat, stir to incorporate, cover and place in the oven until meat is very tender, about 2-3 hours. Use a fork to break the meat into shreds. Return to the pot and toss with the sauce. Add a little water to the mixture if it is dry. Return to the oven for 30 minutes.

My version: Brown the meat in a pan, cook the onion, add all the other ingredients and bring to a boil, throw in a crockpot over night on low. Shred the meat.

Masa:

1 2/3 cups butter
6 tablespoons margarine
5 pounds of fresh masa
2-3 cups of broth (chicken vegetable or beef)
2 tablespoons salt

In a mixer, combine the butter and margarine until fluffy, aobut 2 minutes. Use the paddle attachment on high speed and scrape the bowl a few times. Lower the speed and add the masa and stock (1/2 cup at a time for the stock) Add a little each at a time. Add the salt. Beat it 3-5 minutes until it is the consistency of soft cookie dough. You may not use all the broth. Just watch it.
TEST: Drop 1 teaspoon of masa into a cup of COLD ice water. It is ready if it floats. If it doesn't float, beat for another minute. Repeat test until it floats. If you beat it a few more minutes and it still doesn't float, add another 1/2 cup stock.