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Beef Tamales Recipe


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     Beef Tamales

Category   Entrees - Maindishes
Sub Category   None

2 Lbs Beef Shoulder Roast
Salt & Pepper to taste
2 Onions ,Peeled & Sliced
1 Garlic Bulb, Remove & Peel Cloves
4 Ounces dried New Mexico Chiles
2 ounces Ancho Chiles
2 ounces Pasilla Chiles
2 Tbs. Cumin seed, toasted
1 tbs Salt
2 Bags dried corn husk , abt 3 dozen
4 Cups Mesa Mix
1 tbs baking powder
2 tsp salt
4 cups reserved beef broth, warm
1 cup vegetable Shortening

Season Beef Shoulder w/salt & pepper. Brown all sides. Cover w/ water slice onion & 6 till tender,Shred set aside.Prepare the sauce. Remove top of dried Chiles shake seeds. Cover w/water, Cumin,Onion;Garlic. Boil 20 min. Put Chiles in blender & add Ladle full of the Chile water. Blend smooth. Pass the Chiles thru strainer & remove seeds. Put Beef in bowl of chili sauce & mix thoroughly. Refrigerate till ready to use. Separate dried cornhusk discard the silk. Place in warm water for 30 min to soften. In deep bowl combine Ma? & Mesa slowly working it in with your fingers. In small bowl beat til dough has a spongy texture. Rinse, Drain; Dry husk place on pan,cover w/ damp towel. ? & Beef in Chile Sauce. Largest Husk are easier to roll. Roll smooth side up & narrow end to U Spread Layer mesa mix Dip in water. Add 1 tsp meat fill in center & fold both sides The sticky Mesa mix Stand up TAMALES in Steamer,pinched end up. Water not to touch. Steam,Done when inside pulls from husk Meat top

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