1 pork butt roast
2 round bone roasts
salt to taste
1 large serving spoon flour
1 Tbsp. oil
3 large cloves garlic, minced
3 large bottles Gebhardt chili
broth from meat
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
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!
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