Goat Shoulder Tamales with Peppers and Garlic

Goat shoulder is a natural tamale cut because it wants time and carries seasoning well without losing its own character. Peppers and garlic cook down into the braising liquid, giving the filling depth without burying the meat.

3 pounds goat shoulder
3 peppers
5 garlic cloves
1 onion
Masa dough for tamales
Corn husks
3 cups stock
Lard or butter
Kosher salt
Black pepper

Brown the goat shoulder thoroughly, then braise it with peppers, onion, garlic, and stock until it shreds cleanly, about 3 hours.
Reduce part of the braising liquid until it is glossy enough to coat a spoon.
Mix the shredded goat with enough reduced liquid to keep it moist but not loose.
Spread masa on soaked corn husks, add the filling, and fold each tamale firmly.
Steam until the masa is set and pulls cleanly from the husk, 60 to 75 minutes.

These freeze beautifully once cooled; reheat by steaming so the masa stays tender.