Aunt Chilada's-style Red Chile Tamales

  • 2 1/2 lbs. masa
  • 1 lbs. lard
  • 1 oz salt
  • 1 oz baking powder
  • 1/4 lbs. red chile pods (hot or mild)
  • 1/2 gallon hot water
  • 1 (4 lbs.) beef roast
  • Salt and pepper to taste
  • Garlic to taste
  • Corn husks, soaked in water until softened, then drained and wiped dry image placeholder

In a mixer or by hand, combine masa, lard, salt and baking powder until well blended.

Deseed the chile pods, then soak the pods in hot water until soft. Purée the soft chile pods.

Boil roast with salt, pepper and garlic until beef is cooked through. Remove beef; shred. Reserve the beef broth. Reserve beef broth.

Mix red chile Purée with shredded beef. Add reserved beef broth until moist. Spread masa in a corn husk. Place about 1 1/2 ounces beef in the center of the masa. Fold over sides of tamale, then wrap tamale in wax paper. Place tamales in steamer pot, cover and cook 45 minutes or until the tamales are firm.

Makes 3 dozen tamales
Submitted by: Recipe Group Member, Phoenix, AZ