recipe for tamales, better homes and gardens magazine, december 2004 issue, i think it was on the last page?
SANTA'S HOT TAMALES MEAT MIXTURE: 2 lg. onions 1/2 c. tomato sauce 3 lbs. ground meat 1 pkg. dry chili mix 1/2 env. dry onion soup 1/2 c. yellow corn meal 2 beef bouillon cubes 2 oz. chili powder 1 tbsp. garlic powder 1/2 tsp. cayenne pepper Salt and pepper to taste Put meat in a large bowl. Puree onions and tomato sauce in blender and pour over meat. Add corn meal, dry chili mix, dry onion soup mix, bouillon cubes, chili powder, salt and pepper, garlic powder and cayenne. Mix well with hands and shape into logs no longer than half the length of the tamale paper. COATING: 1 box yellow cornmeal, regular 1 1/2 oz. chili powder 1 tsp. garlic powder Salt and pepper to taste In a large pie plate mix corn meal, salt and pepper, chili powder and garlic powder. Do not under-salt; cornmeal takes a lot of salt. Roll meat logs in cornmeal to coat on all sides. Wet a bunch of papers by submerging in a bowl of water. Keep one corner dry for easier handling. Take a pinch of cornmeal mixture in pie pan and place toward top of paper. Set meat on top of cornmeal. Make one roll with the paper, turn in sides and continue to roll. Place in large roaster with the seam side down. Cover tamales with sauce. Cover roaster, bring to boil, then reduce heat. Simmer for 45 minutes. Fry off suet and pour grease over tamales during last 5 minutes of cooking time. Let tamales soak for 1/2 hour. SAUCE: 1 lg. can tomato sauce 2 bouillon cubes (beef) 1 can chili 1 lb. suet In a bowl mix 1 large can tomato sauce, bouillon cubes, 1 can chili and enough water to keep tamales covered.
Ingredients 1 2 1/2 lb boneless pork 3/4 c Shortening 10 c Water 6 c MASA HARINA 1 md Onion; quartered 1 1/2 ts Baking powder 3 Cloves garlic minced About 50 dried corn husks; 4 c Red chili sauce Instructions In a 4 1/2 to 5 quart dutch oven bring pork, water, onion, garlic, and 1 1/2 t salt to boiling. Simmer, covered, about 2 1/4 hrs until meat is very tender. Remove meat from broth and cool Using two forks, shred meat, discarding fat. You should have 3 1/2 to 4 c shredded meat. Strain broth and reserve 5-6 cups. In a 3 quart saucepan, heat the red chili sauce and add shredded meat. Simmer, covered about 10 minutes. For MASA: beat shortening with a mixer on medium for 1 minute. Stir together MASA HARINA, baking powder and 2 t salt. Alternately add MASA HARINA mixture and broth to shortening, beating well after each addition. Add just enough broth to make a thick creamy paste. Soak corn husks in warm water for 5 minutes then rinse to remove and corn silk and debris. Drain. To assemble each tamale, spread 2 T MASA mixture in the center of a husk. Place 1 T meat sauce in the middle of the MASA. Fold in sides of husk then fold up bottom. Place a mound of extra husks in the center of a steamer basket in a dutch oven and put tamales in basket, open end up. Bring water to boiling. Reduce heat. Cover and steam 40 minutes, adding more water as necessary. Microwaving for a couple minutes works too. From: Better Homes and Gardens, December 1994
