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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
Baking powder
1 pound dried corn husksNOTE: The chiles are the dried ones that you see hanging outside doors or under ramadas in the Southwest and can be purchased at any grocery store in the Southwest or packaged in the ethnic foods section of many grocery stores elsewhere.* 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 other areas of the country.To prepare chile paste
Break caps off all red chiles and shake seeds out. Soak red chiles in hot water until soft. 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 blender. Put paste through a sieve to remove the skins. Throw skins away. This may be made way ahead of time and refrigerated until you make the tamales.To prepare meat
Use the cheapest roasts you can find!!! Try to cook the meat the day before assembling tamales, keeping it in the refrigerator until tamale-making time. Cut meat into large chunks. Cover meat with water in a very large pot. Add 6 to 12 garlic cloves and 2 or 3 tablespoons salt. Cook meat, covered, for 3 hours or until meat is tender and falling apart. Remove meat from juice and shred. SAVE THE JUICE. Mix meat sauce with the meat.To prepare meat sauce
Melt 2/3 cup lard or Crisco� and add 2/3 cup flour. Boil for 2 minutes. Pour over shredded meat and mix. Add chili paste, one cup at a time, to taste. Add 1 tablespoon of cumin. Add salt and pepper to taste.To mix masa
Place 12 pounds masa (room temperature) in a very large pan and mix with 1 1/4 cups lard or Crisco�, 2 tablespoons salt, 2 tablespoons baking powder, 1 cup chile paste and 2 cups meat broth.Mix with hands. Add more meat broth (about 1 cup). Add more chile paste for color if desired. Work all ingredients together with hands for about 10 minutes. The dough is ready when a small lump floats slowly to the bottom of a glass of water.To assemble tamales
Soak corn husks in hot water until soft. Using the larger husks, place each husk waxy side up (ribbed side down). Spread masa onto each husk out to the wide edge. Place a small portion of meat in the center of masa. (You may place a stuffed green olive on the meat if you care to.) Roll husks and fold back, wide sides to center, then tapered flap up.Set a wire rack or vegetable steamer in the bottom of a large kettle. Put water in kettle just up to the bottom of the rack or steamer. Set tamales in kettle standing on end. Pack them in, allowing room for expansion of masa as they cook. Steam for about 20 to 40 minutes, or until masa pulls away from corn husk easily.

Poblano chiles stuffed with cheese
Poblano Chiles Stuffed with CheeseThis is one of the most traditional, and most loved, dishes of Mexico.3 tablespoons olive oil1 onion, minced2 carrots, peeled and thinly sliced10 tomatoes, roasted, peeled, seeded and chopped1/2 cup white or cider vinegar3 tablespoons g (Upload by user)

Tamales de chocolate
Tamales de ChocolateMakes 24 tamales1 (8 ounce) package dried cornhusks About 9 ounces Mexican chocolate (1 1/2 cups pulverized) 10 ounces (1 1/3 cups) unsalted butter, rich tasting pork lard or vegetable    shortening (or use a combination), slightly softened bu (Upload by user)

Hot chorizo tamales
Hot Chorizo Tamales10 tablespoons vegetable shortening, at room temperature1 1/2 cups Masa Harina�1 cup cornmeal1 teaspoon baking powder1/4 teaspoon cayenne powder1/4 teaspoon ground cumin1/4 teaspoon black pepper2 teaspoons salt1 cup chicken stock14 corn husks (Upload by user)

Chicken-tomatillo tamales
Chicken Tomatillo Tamales30 dried corn husks, soaked in hot wateruFilling/u1 pound tomatillos, peeled12 cilantro sprigsSalt and pepper1 tablespoon olive oil1/2 onion, chopped12 ounces cooked chicken, shreddedPut tomatillos into a saucepan, barely (Upload by user)

Green corn tamales
Green Corn TamalesFrom the kitchen of Judy Wilson, ArizonaYields 24 servings.12 ears fresh white or yellow cornBR1 pound Monterey jack cheese, gratedBR1 pound pure lardBR1/2 pound butterBR1/2 cup (scant) sugarBR1/4 cup light cream, or moreBR2 green chiles, parch (Upload by user)

Tamale balls
Tamale Balls1 pound ground beef 1 pound pork sausage 1 (8 ounce) can tomato sauce 1/2 onion, minced 4 cloves garlic, minced 1 3/4 cups yellow cornmeal 1/2 cup all purpose flour 2 tablespoons chili powderSalt and pepper to tasteuSauce/u2 (29 (Upload by user)

Tamales de rajas con elote (tamales with corn and poblano chiles)
Tamales de Rajas con Elote (Tamales with Corn and Poblano Chiles)30 to 35 dried corn husks 2 tablespoon oil or shortening 1 medium onion, finely chopped (about 1 cup)2 garlic cloves, minced 2 poblano chiles, roasted, peeled, tops removed, seeded and diced 2 cups fresh (Upload by user)

Tamales dulce (sweet tamales)
Tamales Dulce (Sweet Tamales)20 to 25 large or 30 to 40 smaller dried corn husks 3 cups water 1 tablespoon plus 1 teaspoon aniseed, divided1/2 cup golden raisins 1/2 pound lard (1 cup plus 2 tablespoons) or shortening 1/2 cup granulated sugar or to taste 1 1/2 pou (Upload by user)

Basic tamale dough
Basic Tamale Dough4 1/2 cups corn flour 4 to 5 cups warm chicken broth, plus more as needed 1 pound lard or shortening 2 1/2 tablespoons saltPlace corn flour in a large bowl and add 4 cups of warm broth. Beat with a wooden spoon or mix with your hands until dough is sm (Upload by user)

Golden tamales
Golden TamalesuMasa/u4 cups Masa Harina�3 cups waterMix thoroughly the Masa Harina� and water in a large mixing bowl. This will make 2 3/4 pounds masa, but you only need 2 1/2 pounds for the tamales, so subtract about 1/2 cup masa to arrive at approximately 2 1/2 pound (Upload by user)
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Carnitas tamales
Carnitas TamalesYields 12 to 18 tamales.1 pound Carnitas (recipe follows) 2 cups Masa Harina 1 2/3 cups warm chicken stock 1 1/2 cups soft butter 2 teaspoons baking powder 1 1/2 teaspoons salt 2 teaspoons roasted anise seeds 4 teaspoons cayenne pepper (Upload by user)
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Raspberry tamales
Raspberry Tamales1/2 cup butter 2 1/2 cups Masa Harina 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup granulated sugar 1 cup boiling water 1 1/2 cups sweet corn kernels, pureed 1 1/2 cups raspberries, pureed and strained 1 teaspoon vanilla extract (Upload by user)
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Strawberry tamales
Strawberry Tamales8 dry corn husksuSweet Pink Tamale Dough/u1/4 cup water 1/2 cup granulated sugar 1/2 tablespoon maple syrup or molasses 3/4 cup strained strawberry puree 1 cup white corn Masa Harina 2 tablespoons softened butter 1 teaspoon fresh l (Upload by user)
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Bolitas (sweet christmas tamales)
Bolitas (Sweet Christmas Tamales)2 pounds hojas (corn husks)2 pounds masa1/2 cup solid vegetable shortening1 cup granulated sugar1/4 cup warm water, as needed2 tablespoons cinnamon1 cup dry raisins4 teaspoons aniseedSoak corn husks in hot water for 20 o (Upload by user)
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Pinon-cheddar tamales
Pinon Cheddar TamalesuFilling/u1 cup fresh or frozen corn kernels5 garlic cloves, minced3 to 4 fresh Serranos, minced1 cup pine nuts, toasted1 pound mild Cheddar cheese, grated1/2 teaspoon saltPrepare dried corn husks. In a bowl, mix filling ingredients (Upload by user)
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Pork tamales in banana leaves (tamales con puerco)
Pork Tamales in Banana Leaves (Tamales con Puerco)1 pound boneless pork shoulder, cut into 1/2 inch cubes3 cups water1 small white onion, halved2 cloves garlic1 pound fresh tomatillos, husks removedBoiling water3 fresh poblano chiles, roasted, peeled, seeded and d (Upload by user)
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