Directions: |
Directions:First: Boil meat for 2 hours in 2 quarts boiling water, with 2 well crushed cloves of garlic, and 2 tsp. salt. Turn off and let cool. Save stock.
Second: Rinse red chilies of dust-silt remove stems and seeds, put in boiling water on very low fire, cover and soak until pulp is very soft, about 1/2 hour. Let cool, now run through coarse knife meat chopper into a sieve that sits in a 2 quart bowl, press through with a spoon or hand using as aid a small amount of chili liquid should produce about 1 quart of chili sauce.
Third: Soak corn husks in enough water (warm) to cover for about 2 hours before starting to make tamales.
Fourth: Combine masa, salt, melted lard, warm meat stock, and chili sauce, work well with hands like kneading bread; do not make masa too thick, but soft enough to spread in the center of each husk.
Fifth: heat 3 tbsp. lard in 3 quart size skillet and minced garlic but do not brown, add flour, stirring well, when turning brown, stir in chili sauce, salt and oregano, simmer for 15 minutes on low fire, add meat and simmer 10 minutes longer, set aside to cool. Shake water from husks as you use spread them, spread 1 tbsp. masa in each husk and set aside until there are enough filled husks for the amount of meat to be used. In center of first coated husk add 2 tbsp. of meat and chili sauce, 4 raisins and 3 olives. Hold in left hand so husk will come together, over this put another coated husk and continue until you have used 4 husks around that will make a good sized tamale. Tie ends together with raffia or string, also tie in center, but not ends too tight. When all are prepared, steam 1 dozen at a time for 1 hour then they are ready to serve. |
This recipe for Beef Tamales is from