Ingredients: |
Ingredients: 4 pounds stewing beef, cubed or roast
2 quarts water
1 tablespoon salt
2 tablespoons shortening
3 tablespoons flour
4 cups Santa Cruz Red Chili Paste
1/2 teaspoon granulated garlic
2 cups meat broth
6 ounces diced black olives
6 jalapeno peppers, sliced (optional)
1 1/2 pounds lard (or Crisco) at room temperature
1 teaspoon salt
5 pounds masa (either fresh or packaged masa prepared according to instructions on package)
2 - 3 cups water (or broth from roast)
1 1/2 pounds corn husks, soaked in hot water for 10 minutes until flexible
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Directions: |
Directions:First, prepare the chili con carne for the tamales. Place meat in water in a large kettle with salt. Cover and bring to a boil. Reduce heat and simmer until meat is tender, about 3 hours. Remove meat from broth. Set meat and broth aside to cool. When meat is cool, shred. Put the shortening in a large saucepan; add flour and brown lightly (until bubbly). Add red chili paste, garlic, and meat broth. Add jalapenos and olives. Simmer for 10 minutes stirring occasionally. Add shredded meat and cool.
Beat the lard and salt until fluffy; add the masa, gradually alternating with the water. The mixture is ready when a teaspoon of it dropped into a cup of water will rise to the top and float. Assemble tamales by separating 2 tablespoons prepared masa mixture on the smooth side of a corn husk. Place 2 tablespoons chili con carne in the center of the masa. Roll up the husk lengthwise, fold over, and pinch end to hold in the filling. To cook, set tamales in a steamer and steam for 30 to 45 minutes. |
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