Beef Tamales With Red Chile

3-4 pounds boneless beef shoulder pot roast1 tablespoon seasoned salt1 teaspoon freshly ground black pepper 1/4 cup olive oil2 large onions, halved5 cloves garlic24 cups Basic Fresh Masa10 cups Red Pork Chile Sauce 48 dried corn husks, soaked, washed and drained2 cans (14 ounces each) pitted whole black olives (about 56 olives)Cut any fat off the meat and discard. Season the meat with the salt and the pepper. In a large skillet over high heat, heat the olive oil. Brown the entire surface of the meat turning with tongs to avoid puncturing the meat and losing its juices. Even though the juices would run into the stock, the meat would still end up drier.Place the browned meat in a large pot and cover with water. Add the onion and garlic and bring to a boil. Decrease the heat to medium and simmer for 2 1/2 to 3 hours, checking frequently during the last hour and adding more water if necessary. When a fork or knife slides into the meat easily, it's done. Remove the meat and place on a large platter to cool. Cut the meat into 1-inch cubes and set aside or refrigerate. When cool, strain the stock and reserve for use in the masa.Prepare the masa and the sauce.To assemble the tamales: Spread 1/3 to 1/2 cup masa on the smooth side of a corn husk. Place four cubes of beef in the center of the masa and top with 2 heaping tablespoons of the sauce and one or two olives. Fold the tamale sides tightly toward the middle and fold the bottom half of the husk up, creating a pouch. Use a "string" of husk to tie around tamale. Repeat for the remaining tamales. Steam the tamales for 1 hour. Serve immediately with any remaining sauce. (Traditionally they are not served with extra sauce.)Makes 4 dozen tamales.Nutrition values per tamale: 289 calories, 22 g fat (9 g saturated), 24 g carbohydrates, 5 g fiber, 13 g protein, 44 mg cholesterol, 598 mg sodium."Tamales 101" by Alice Guadalupe Tapp (2002 10Speed Press, $19.95)