2 lb. cooked meat (beef, pork
or chicken), shredded
1/4 c. flour
1 (16 oz.) can enchilada sauce
2 cloves minced garlic
6 Tbsp. canned green chilies,
drained, seeded and chopped
1 1/2 tsp. salt
1/4 tsp. dried oregano,
1 1/2 c. meat broth
Brown meat in hot oil. Stir in flour. Cook and stir
until brown. Stir in rest of ingredients and simmer, covered,
1 1/2 c. lard
1 1/2 tsp. salt
4 1/2 c. masa harina
2 2/3 c. warm water
In large mixing bowl, beat together lard and salt until
fluffy. Mix masa harina and warm water; beat into lard until
Assembling Tamales: Soften corn husks in warm water for
several hours. Overlap husks and trim to about 8-inches. Put
1/2 cup tamale dough in center of each husk. Spread almost to
edge of husk. Place 1/3 cup meat filling in center of dough.
Lift two opposite sides of husk toward center until edges of
dough touch; seal with fingers by pressing dough together with
fingers. Overlap husks and tie both ends with string tightly
to seal. Place tamales on rack in large pot for steaming. Add
enough water to come up almost to rack. Bring water to boil.
Cover and steam 1 1/2 hours on medium heat. Add water when
Makes about 1 dozen tamales.
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