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Meat Tamale Filling Recipe

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This recipe for Meat Tamale Filling, by , is from Grandma's Sweet Nothings, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lydia Hunt
Added: Saturday, May 30, 2009


10 lbs Pork and Beef Combination
1/2 Cup whole cumin
2 Garlic heads peeled
4 cups broth or water
2 Tbsp. salt

For Tamale Mass::
5 lbs fresh mesa
1 lb. lard
1 Cup VBG. shortening
1/8 salt
1/4 Cup chili powder
2 cups broth or water
1/8 baking powder
1/8 garcia powder

Cook meat. Boil, broil, bake or slow cook the meat.
Reserve the broth for the masa and Filling. Chop or shred cooked meat. Place in blender, Garlic, cumin. Grind until a paste is formed and all spices are grounded. Place chopped meat in a large pot
and add broth, cumin and garlic paste. add salt
Mix until all ingredients blend together. Use immediately or refrigerate overnight, allowing the seasonings to ferment into the meat.

For Masa:

Place masa in large bowl, break into pieces.
Set aside. Melt lard and shortening on low heat, add chili powder, salt and mix. Stir together broth, baking powder and garlic powder. Combine broth and lard to masa. Mix well after each addition. Masa should be smooth. Let mesa rest l0 minutes
. Spread masa on corn leaf and add meat and roll. cook in large sauce pan adding 1 cup of water. Stand tamales to cook. cover with wet cloth and cook for 1 hour or so. Take one out to test, let dry and if it becomes harden, it is cooked..




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