Recipe: Hot Tamales!!!

You wanted spicy??
From Chile Pepper-The Magazine of Spicy Foods June 1991
Beef Tamales with Chipotles
The chiles used in this recipe are Chipotles canned in adobo, which is a vinegar-based sauce.
2 dried red New Mexican chiles, stems and seeds removed
4 Chipotle en adobo chiles, chopped
2 pounds beef chuck roast, chopped
1 large onion, chopped
2 Tablespoons vegetable oil
4 tomatoes, peeled and chopped
Place the beef in a large pot and cover with water. Bring to a boil, reduce the heat and simmer until the meat is very tender. Remove the meat.
Cover the New Mexican chiles with hot water and let them soak for 15 minutes to soften.
Saute the onion in the oil until soft. Place the onion, chiles, and tomatoes in a blender and puree until smooth. Simmer the sauce until it is reduced and thickened.
Add the meat and cool before filling the tamales.
Yeld: 24
Heat Scale: Hot
I can't eat it this spicy--I can only handle 1 chipotle chile (I don't do well with very spicy-hot food)
Good luck with it (the magazine article has other recipes if you are interested such as, Pork Tamales Rojo-Medium Hot, Shredded Chicken Tamales with Chile Verde-Mild, Tamales with Shrimp-Medium Hot, Green Chile and Cheese Tamales-Mild and Blue Corn Vegetable Tamales-Mild)