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MAMA'S TAMALES (Beef) Meat Recipe: 1 pork butt roast 2 round bone roasts salt to taste Chili Recipe: 1 large serving spoon flour 1 Tbsp. oil 3 large cloves garlic, minced 3 large bottles Gebhardt chili powder broth from meat Masa Recipe: 8 lb. ready mix masa 2 lb. lard salt to taste 1 c. chili sauce For meat recipe: Boil roasts with 6 cloves of garlic and 1 large quartered onion. (Easier in pressure cooker.) For chili recipe: Brown 1 large serving spoon of flour in 1 teaspoon oil. Add 3 large cloves minced garlic and 3 bottles Gebhardt chili powder. Add broth from meat, reserving 1 cup for masa. Simmer 5 to 10 minutes before adding shredded meat. Masa recipe: Blend masa and lard together and add salt to taste. Add 1 cup of chili sauce and mix. (Should be the consistency of cold cream.)* Soak enough corn husks for 8 to 9 dozen tamales in water for about 1 hour and then drain well. Spread masa onto the husk and put filling in center, wrapping the tamale like a burrito, but folding over both ends after rolling it. Bring water to a boil and then place the tamales in a steamer basket over boiling water and cover. Cook until you can smell tamales. *This recipe is an old one handed down, so all the measurements and times are not so accurate, but the result is in the wrist!! Always tastes delicious! This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |