zxcvbob wrote:
>> If you would like my recipe, please let me know. It's on the other
>> computer. They were delicious but very time-consuming. I got some
>> hints from my (in the other apartment complex) Mexican neighbors.
>>
>> Jill
>>
>>
> Yes, I'd like the recipe. Thanks!

4 lb. beef roast (pork shoulder roast) (I used a chuck roast)
6-7 c. water
8 Tbs. chili powder
1/2 tsp. oregano
1/2 tsp. ground cumin
4-5 cloves garlic, minced
1 tsp. salt
5 lbs. masa harina
1 lb. lard or shortening (I used shortening)
broth from the cooked beef or pork
1 pkg. dried corn husks, soaked in cold water until pliable

Boil the meat in water about 3 hours or until very tender (you want the meat
to be shreddable). Remove the meat to a platter and let cool. Chop into
1/4-inch pieces, shredding the meat as you go. Place in a deep pot. In a
separate pot, dissolve the chili powder in about 1-1/2 c. of broth and pour
over the shredded meat. Add the garlic and other seasonings and cook until
seasonings are well incorporated with the meat and the broth is reduced.

Pour the remaining broth into the bottom of a deep kettle and place a
steamer basket inside. Heat the broth gently.

Cream lard or shortening in a large mixing bowl. Add masa a cup at a time
and mix well. Add enough of the broth to make the dough thick but
spreadable with a table knife.

Drain the soaked corn husks well. Holding a husk in one hand, spread the
masa dough onto the husk in a thin layer, about 1/4" thick. Add a spoonful
of the meat mixture. Tuck in the bottom of the husk, then carefully roll up
until the husk surrounds the dough and meat filling. Continue this way
until all the tamales are rolled.

Place them, tucked side down, in the steamer basket in the deep kettle to
which you have added the remaining broth. Steam the tamales, covered, for
45 minutes to 1 hour or until the corn husk peels easily away from the masa
dough. You may need to add water to the broth; keep an eye on the kettle.

Makes at least 50 tamales. They freeze well.

Jill