Ingredients

Spicy Beef Filling:

2-3 tbs olive oil

1 large sweet onion chopped

4 cloves of garlic minced

Ground Meat Mix (2 lbs 90% Sirlion/ 1 lb Pork)

1 can(14 oz) diced tomatoes (Delmonte)

2 red bell peppers diced

3 jalapenos seeded and diced (don’t touch your eyes they’re hot!)

2 tsp Cumin

1 tsp ground Chipolte Chili pepper

1/3 can (6–7 oz ) Chipolte in Adobe sauce (careful these are toxically hot, but addicting!) Freeze in baggie what you don’t use. They stay good frozen forever!

1-2 tsp salt

1 tsp ground pepper

1 cup pork or chicken broth

1 cup red wine

1/2 cup chopped cilantro

Tamale Dough:

1 large package of dried corn husks, soaked in warm water for 2 hours or overnight{ get ingredients from your local latin store

6 cups Masa Harina Flour (latin store)

4 cups very hot water

about 2 cups lard (it’s like Crisco probably in the same section) comes in a box (use about 2/3 of box)

3/4 cups chicken broth

2 1/2 tsp salt

2 1/2 tsp baking powder

1/4 cup Chopped cilantro

Preparation

Meat:

Saute oil, onions, garlic in large dutch oven until soft. Add meat and slightly brown. Add tomatoes, peppers, spices, salt & pepper. Cook until well softened. Add broth, wine, and cilantro. Simmer for 30 minutes. Cool slightly and place mixture in processor. Pulse a few times to uniform mix but don’t puree. Place back in pan and simmer until liquid is no longer visible. Set aside to cool down. Can be make 2-3 days ahead. Freezes well.

Tamales: In kitchen-aid mix flour with hot water on high for 5 minutes. Wrap in saran and refrigerate for 30 minutes. Return dough to mixer and add tbs of shortening at a time while running machine on low/med. Beat dough for 10 minutes. Whisk together stock, salt, and baking powder. Slowly drizzle into dough mix and beat on low/ medium for another 3-5 minutes until fluffy.

Add approximately 1/4 cup of dough to each corn husk. Press it into the middle using your fingers to indent a space for the meat. Add 1 1/2 tablespoon of meat filling spooned into it’s center. Close up the tamale from the bottom and fold over the sides into the center. Tie at the top with torn corn husk strips.

Steam in covered large pot for 30 minutes. Serve with Crystal or Louisiana Hot sauce.