Ingredients

Short Ribs

• 5 pounds bison bone in short ribs - about 14 ribs

• Salt and pepper

• 2 bacon slices, cut into 1-inch pieces

• 4 large shallots, quartered

• 4 carrots, peeled and cut into 3-inch pieces

• 2 ribs of celery, chopped

• 1/2 tsp crushed red pepper flakes

• 6 garlic cloves, chopped

• 2 star anise

• 4 sprigs of fresh thyme, plus more for garnish

• 3 TB tomato paste

• 1 cup dry red wine

• 2 TB packed brown sugar

• 2 TB balsamic vinegar

• 2 TB Worcestershire sauce

• 2 cups beef stock

Masa

• 2 cups Maseca Tamal corn flour or other masa meal

• 1 1/3 cups chicken broth

• 1 tsp baking powder

• 1 tsp salt

• 2/3 cups vegetable shortening

Cook Sauce

• 1 can (8 oz) of tomato sauce

• 1/2 tsp ground cumin

• 1/4 cup chili powder

• 1 TB kosher salt

• 1 tsp freshly cracked black pepper

• 1/4 tsp chipotle powder

• 2+ cups chicken broth (enough to keep tamales covered for 2 hours of cooking)

Green Chile Coulis

• 12 hatch green chiles

• 1-2 TB olive oil

• 1 1/2  cups white onion, diced

• 2 cloves garlic

• 4 cups chicken broth

• 2 TB corn starch

• 1 tsp ground cumin

• 1/2 tsp oregano

• 1 TB apple cider vinegar

• Salt and pepper to taste