Bear's Grilled Beef Shortribs with Amy's Sweet Potato Trujillo Tamales

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  • Total: 3 hr 45 min
  • Active: 15 min
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5 pounds short ribs

1 tablespoon chile powder

1 tablespoon ground coriander

1 tablespoon ground cumin

1 large onion, roughly chopped

2 large carrots, peeled, roughly chopped

6 cloves garlic

3 large slices ginger

4 whole Thai bird chiles

2 cups dry red wine

1 cup sweet soy sauce (kechap manis)

1/2 cup dark soy sauce

3 sprigs fresh thyme

1 to 2 quarts water to cover

1/2 cup chopped scallions

1/2 cup cilantro

Salt and black pepper to taste

Canola oil to cook


1/2 to 2/3 cup lard or duck fat/vegetable shortening

1 teaspoon baking powder

2 cups masa harina

1 teaspoon ginger powder

2/3 cup water plus extra

2 teaspoons salt

Corn husks, soaked and/or banana leaves

2 tablespoons butter

2 sweet potatoes*, fine 1/8-inch dice

2 minced shallots

Salt and black pepper to taste

1/2 cup white wine

1/2 cup chicken or vegetable stock


  1. Mix chile powder, coriander and cumin. Season the ribs with salt and pepper and rub the spice mix all over. On a hot, oiled grill, grill the ribs until all sides are well browned. Meanwhile, in a medium stock pot, coat with oil and brown onions, carrots, garlic, ginger and chiles. Deglaze with wine and reduce by 50 percent. Add back the ribs, soy sauces, thyme and water to cover. Check for seasoning. The flavor of the liquid will be the ultimate flavor of the ribs. Bring to a boil and simmer for 2 1/2 to 3 hours, until meat is tender and falling off of the bone. Remove ribs from liquid. Strain liquid and reduce by 20 percent. Return ribs to sauce, keep hot and add scallions and cilantro


  1. Use a mixer fitted with a paddle at high speed and beat lard with baking powder until fluffy. While still beating, add masa and ginger powder gradually. Slowly add the water and salt. Final consistency should be of soft cake batter and shape should hold a spoon. Test: float a teaspoon of the mix in water. Fold in sweet potatoes*. Fold tamales like usual, and place in a bamboo steamer. Steam until coo
  2. In a non-stick skillet melt butter and saute the potatoes, shallots and season. Deglaze with wine and reduce completely. Add a little of the stock at a time, waiting for it to be fully absorbed before adding more. Cook until tender-firm. Check for