Cullen's Beef Pork Tamales
1 x 3-lb chuck roast
1 lb Pork tenderloin
6 x Cloves garlic
2 tsp Salt
2 tsp Cilantro, dried
3 doz corn husk
6 lrg Dried chilies
2 tsp Shortening or lard
1 1/2 tsp All-purpose flour
1 tsp Ground cumin
1 tsp Salt
1/4 cup Masa harina (corn flour)
1/4 tsp Baking soda
1 tsp Salt
1/2 cup Plus
1 tbl Shorting or lard
Method :
In two separate Dutch ovens, place beef and pork. cover with water. Add 4 cloves
of garlic to beef and 2 cloves to pork. to each, add 1 teaspoon salt and 1
teaspoon dried cilantro. Bring to a boil. Cover and simmer 3 hours or until meat
is tender. Drain meat, reserving beef stock for later. Shread meat in food
processor or with fork. Cover dried corn husks with boiled water. Drain well.
Cover again with boiling water. Let stand several hours.
Remove and discard seeds from chile peppers. Cover peppers with water in
saucepan and bring to a boil. Reduce heat and simmer 30 minutes. Drain well,
reserving liquid. Let peppers cool in paper bag. Remove skin from peppers and
discard. Place pepper pulp in blendeer or food processor with 1 cup of reserved
cooking liquid. Process until smooth. Melt 2 teaspoons shortening or lard in
small saucepan; add flour and cumin, stirring until smooth. remove from heat and
stir in 1/2 cup of chile mixture. Add 1 teaspoon salt. Add to shredded beef-pork
mixture. Bring reserved beef mixture to a boil. Mix masa harina, salt and baking
soda with shortening or lard. Stir in 1 1/4 cups hot broth to make a stiff
dough. Add remaining chile mixture to dough, mixing well. Place approximately 3
tablespoons masa dough - depending upon size of corn husk - in the center of
each husk.
Spread into rectangular shape to within 1/2 inch of edge. Place 2 or 3
tablespoons meat mixture in center. Bring long side of husk toward center,
enclosing masa gently around meat mixture. s Seal center seam gently by hand.
Then completely wrap with corn husk, folding ecess at each end underneath. Use
extra cornhusk to wrap second time and tie at each end with 1/4 inc strips of
corn husk. In deep stock pot or canning pot, bring water to boil. Place tamales
in colander or rack above water level and steam 1 hour or until mas a firm and
pulls away from corn husk.
Makes about 30.