for shredded beef and beef broth : 5 lb lean chuck
2 carrots, halved
water
2 medium onions, quartered
1 stalk celery, halved for chili mixture :
¾ cup mild chili powder
4 cups canned red chili sauce
1 cup flour
1½ tbsp hot chili powder
3 lb beef, shredded
1 tbsp salt
¾ cup lard
1 tbsp garlic powder
1 tbsp oregano
1 tbsp black pepper
4 cups black olives, coarsely chopped for masa mixture:
3 cups masa
¼ cup baking powder
¾ cups lard, melted
½ tbsp salt
Preparation & Cooking Instructions
For shredded beef and beef broth: Combine all ingredients in a large pot
and add water to 2" above meat. Boil until meat is tender. Strain water and
save for broth. When meat is cool, shred by hand.
For chili mixture: Mix beef broth with both chili powders and add rest of
ingredients. Simmer for 1 hour and let cool. Makes enough filling for several
dozen tamales and can be frozen.
For masa mixture: When ready to make tamales, combine masa, lard, baking
powder and salt. Beat with an electric mixer. If mixture is too thick, add
Spanish chili sauce or beef broth to moisten. Consistency should be similar
to cream of wheat.
For tamales : Select 1 lb (about 12) corn husks. You can use large corn
husks or combine two smaller husks.
Spread 3 or 4 tbsp masa mix across husk, leaving about 1½" of pointed
bottom exposed.
Fold 1½" to 2" of one side of the husk toward the center and roll
tamale from that side to the other. Some of the husk will roll into the masa.
Fold the husk end up against the outside of the tamale.
Wrap each in 12"-by-12" sheet of waxed paper.
Steam prepared tamales (in waxed paper) for 45 minutes. Makes about 12 tamales.
