Charlene's Recipe

Red chili tamales

Category: Mexican Foods

5 lb lean chuck
2 carrots, halved
water
2 medium onions, quartered
1 stalk celery, halved
FOR CHILI MIXTURE:
3/4 cup mild chili powder
4 cups canned red chili sauce
1 cup flour
1 1/2 Tbsp hot chili powder
3 lb beef, shredded
1 Tbsp salt
3/4 cup lard
1 Tbsp garlic powder
1 Tbsp oregano
1 Tbsp black pepper
4 cups black olives, coarsely chopped
MASA MIXTURE:
3 cups masa
1/4 cup baking powder
3/4 cup lard, melted
1/2 Tbsp salt

FOR SHREDDED BEEF AND BEEF BROTH: Combine all ingredients in a large pot and add water 2 inches above meat. Boil until meat is tender. Strain water and save for broth. When meat is cool, shred by hand.
FOR CHILI MIXTURE: Mix beef broth with both chili powders and rest of ingredients. Simmer for 1 hour and let cool. Makes enough filling for several dozen tamales and can be frozen.
FOR MASA MIXTURE: When ready to make tamales, combine masa, lard, baking powder and salt. Beat with an electric mixer. If mixture is too thick, add Spanish chili sauce or beef broth to moisten. Consistency should be similar to cream of wheat.
FOR TAMALES: Select 1 lb (about 12) corn husks. You can use large corn husks or combine two smaller husks.
Spread 3-4 Tbsp masa mix across husk, leaving about 1 1/2 inch of pointed bottom exposed.
Fold 1 1/2 to 2 inches of one side of the husk toward the center and roll tamale from that side to the other. Some of the husk will roll into the masa.
Fold up the husk end up against the outside of the tamale.
Wrap each in 12 inch by 12 inch sheet of waxed paper.
Steam prepared tamales (in waxed paper) for 45 minutes.
Makes about 12 tamales.