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Mexican Tamales

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Recipe from Eva Sherwin of Denham Springs, La.

7 pound piece of Boston Butt
handful of dried chili de arbol
3 cloves of garlic
1/4 onion
1-8 oz. can tomato sauce
1/8 c. oil
cornstarch
2 c. of corn masa
2 c. beef broth
1 tsp baking soda
1/2tsp.salt
2/3 cups lard or shortening
pinch of oregano & cumin
pack of dried corn husks

First boil meat until it's tender.
Remove from heat.
Boil chili until soft.
De-stem and put in blender with 4 cups cold water 3 cloves of garlic and 1/4 of onion, tbls. salt, and 8 oz. can tomato sauce.
Blend and strain seeds out.

In large skillet, add 1/8 cup of oil over med high heat, add chili, pinch of oregano, and cumin and stir until boiling.
Shred and add meat and stir until mix begins to boil again, add just enough cold water and corn starch to thicken.
Remove from heat.

While cooling slightly, separate and rinse your dry corn husks then place them in warm water to soften.

In large mixing bowl, add 2 cups corn masa, 2 cups broth or water, (I use 1 cup broth and 1 cup chili) baking soda, 1/2 tsp salt, and2/3 cup lard.
Mix should be kind of spongy and soft, adjust water oil or masa as needed.

You are now ready to assemble tamales. Spread masa mix over corn husk, spoon meat/chili mix over masa flip sides and bottom of corn husks towards center. Place in steamer. Stack tamales in standing up.  Cover with towel then place lid on pot. Steam for 1- 1 1/2 hours. (Tip: put a penny in pot, if penny starts jumping around lower heat.)

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