traditional tamales
1 (6 pound) beef rump roast 1 (6 pound) pork roast 12 pounds masa* 1 pound whole red chiles, mild or hot Lard or Crisco® Garlic Cumin Flour Salt and pepper Baki...
Ingredients
- 1(6 pound) beef rump roast
- 1(6 pound) pork roast
- 12poundmasa*
- 1poundwhole red chiles, mild or hot
- 1pounddried corn husks
Directions
- 1
Traditional Tamales 1 (6 pound) beef rump roast 1 (6 pound) pork roast 12 pounds masa* 1 pound whole red chiles, mild or hot Lard or Crisco®
- 2
Masa can be purchased at any tortilla factory or grocery store in the Southwest or in the refrigerated section of the grocery store in many
- 3
To prepare chile paste Break caps off all red chiles and shake seeds out
- 4
Soak red chiles in hot water until soft
- 5
Blend or process chiles into a paste using a small amount of water in which they were soaked to help it move in the food processor or blende
- 6
Put paste through a sieve to remove the skins
- 7
Throw skins away
- 8
This may be made way ahead of time and refrigerated until you make the tamales