In a large stock pot, add beef, onion, garlic, Knorrs Beef Bouillon, bay leaves, and vinegar. Cover with water (at least 4 qtz of water). Bring to a boil, reduce to simmer, and simmer for 3 hours, until you can pull beef apart with a fork. Take the beef out and set aside to let cool.

On low simmer, hydrate all three peppers in the beef broth stock pot for 15 minutes. Strain the broth and set aside. This broth will be used to make the masa and the red chile sauce. Keep the peppers, onion and garlic.

To make the red chile sauce, blend together 2 cups of the beef broth (add more as needed), hydrated peppers, the onion from the broth, squeezed out garlic from the broth, and the remaining red chile sauce ingredients until smooth. Set 1 1/2 cups of red chile sauce aside for Masa.

Shred beef and mix together with red chile sauce and set aside.

Submurdge and soak the corn husks in water for 10 minutes.

Fill steamer pot with water up to the bottom of the strainer.

Spread about 1/4 cup of masa onto the top left corner of the corn husk, about a 4"x4" square. Add about a 1/4 cup of beef to the center of the masa. Roll in the left corner, pulling all the mixture into the center and continue to roll the rest of the husk. Bend the bottom of the husk up and place facing up into a steamer pot. Continue to fill the pot up until full of standing up tamales.

Cover the steamer pot and bring to boil. Lower heat to medium low, and steam for 1 hour.

Tamales are best right out of the pot, hot hot hot. Add some of Auntie Dee-Dee's Fire Roasted Salsa to complete.