Beef Hot Tamales
2 pounds lean, boneless beef*
3 tablespoon vegetable oil
1/4 cup all-purpose flour
1 1/2 cup water
2 teaspoon beef base
1 (7-ounce) can chopped green chilies
4 large cloves garlic, finely minced
1 1/2 teaspoons salt
1/2 teaspoons dried oregano
2 to 3 tablespoons ground red chili pepper
1 tablespoon ground chili powder
1 tablespoon ground cumin
1/4 cup tomato sauce
1. In a large saucepan, cook meat in water until tender. Cool slightly and shred.
2. In large skillet heat oil until hot, add shredded beef and brown. Add the remaining ingredients in the order given. Cover and simmer for 45 minutes, stirring occasionally.
Tamale Dough:
3 dozen corn husks
1 1/2 cups lard
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1 1/2 teaspoons salt
4 1/2 cups masa harina
2 2/3 cup warm water
1. Soak corn husks in hot water for 30 minutes to make pliable.
2. In a large mixing bowl, beat the lard and salt until fluffy.
3. Dissolve masa harina in warm water and add to lard mixture, beating well until all the ingredients are combined.
To assemble tamales:
1. Spread a thin coating of tamale dough over the broadest part of the husk, allowing for turning down. For a good-sized tamale, spread the dough over an area approximately 3-inches wide and 3 1/2-inches long.
2. Spread 1 tablespoon of filling down center of the dough.
3. Fold the sides of the husk firmly together.
4. Turn up one or both ends of the husk, or tie string around both ends.
5. If turning up both ends, tear some of the husks lengthwise in narrow strips and use for tying each tamale across the top flap.
To Cook Tamales:
1. Cook tamales in a conventional steamer or blancher. Fill the bottom of the steamer up to the level indicated and bring to a boil. Place a coin in the water. When the...