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Tamales Recipe

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This recipe for Tamales, by , is from The Wallace Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1-6 lb. beef rump roast
1-6 lb. pork roast
12 lb. masa
1 lb. whole red chilies
2 C. Crisco
8 garlic cloves
1 T. cumin
2/3 C. flour
5 T. salt
2 T. baking powder
1 lb. dried corn husks

To make the chili paste, break caps off the red chilies and shake seeds out.
Soak the chilies in hot water until soft.
In a blender, place the chilies and blend until it is a paste.
To help get it out of the blender, add a little water.
Put the paste through a sieve to remove the skins.
Throw the skins away.
Cut the meat into large chunks and place in a large pot and cover with water.
Add the garlic cloves and 3 tablespoons salt.
Cover and cook 3 hours ob low.
Remove the meat from the juice and shred.
save the juice.
Melt ⅔ cup crisco and add the flour.
boil for 2 min and pour over the meat and mix.
Add the chili paste, 1 cup at a tije, to taste.
Add the cumin and mix.
Place the masa in a very large pan and mix with 1 cups Crisco, 2 tablespoons salt, baking powder, 1 cup chili paste and 2 cups meat broth.
Mix with your hands 10 min.
Soak the corn husks in hot water until soft.
Place a small portion of meat in the center of masa.
Roll husks and fold back, wide sides to cover, then tapered flap up.
Set a wire rack in the bottom of a large pan.
Put water in the pan just up to the bottom to the rack.
Set tamales in the pan standing on end. steam for about 20 to 40 min.




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