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

Deselect All

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

SWEET POTATO TAMALES:

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