do you have a tamale recipe? how about tamale sauce?

Tamales

4 pounds boneless chuck roast

2 tablespoons all-purpose flour

1 cup beef broth

9 cups masa harina

3 cups lard

1 teaspoon white vinegar

1 teaspoon cumin seeds

2 cloves garlic, minced 2

1 teaspoon ground cumin

salt to taste

4 dried ancho chiles

1 tablespoon salt

1 teaspoon red pepper flakes

3 (8 ounce) packages dried corn husks

4 cloves garlic

2 tablespoons vegetable oil

2 teaspoons chopped fresh oregano

Place beef and garlic in a large pot. Cover with cold water and bring to a boil over high heat. As soon as water boils, reduce heat to a simmer and cover pot. Let simmer for 3 1/2 hours, until beef is tender and shreds easily. When beef is done, remove from pot, reserving 5 cups cooking liquid and discarding garlic. Allow meat to cool slightly, and shred finely with forks.

Meanwhile, place corn husks in a large container and cover with warm water. Allow to soak for 3 hours, until soft and pliable. May need to weight down with an inverted plate and a heavy can.

Toast ancho chiles in a cast iron skillet, making sure not to burn them. Allow to cool and then remove stems and seeds. Crumble and grind in a clean coffee grinder or with a mortar and pestle.

Heat oil in a large skillet. Mix in flour and allow to brown slightly. Pour in 1 cup beef broth and stir until smooth. Mix in ground chiles, cumin seeds, ground cumin, minced garlic, oregano, red pepper flakes, vinegar and salt. Stir shredded beef into skillet and cover. Let simmer 45 minutes.

Place lard and salt in a large mixing bowl. Whip with an electric mixer on high speed until fluffy. Add masa harina and beat at low speed until well mixed. Pour in reserved cooking liquid a little at a time until mixture is the consistency of soft cookie dough.

Drain water from corn husks. One at a time, flatten out each husk, with the narrow end facing you, and spread approximately 2 tablespoons masa mixture onto the top 2/3 of the husk. Spread about 1 tablespoon of meat mixture down the middle of the masa. Roll up the corn husk starting at one of the long sides. Fold the narrow end of the husk onto the rolled tamale and tie with a piece of butchers' twine.

Place tamales in a steamer basket. Steam over boiling water for approximately one hour, until masa is firm and holds its shape. Make sure steamer does not run out of water. Serve immediately, allowing each person to unwrap their own tamales. Or to serve casserole style, unwrap and cover with the sauce below, heat in a 350 degree oven for 15 minutes. Allow any leftovers (still in husks) to cool, uncovered, in the refrigerator.

Tamale Sauce

Ingredients

3/4 cup vegetable oil

1/2 cup all-purpose flour

4 tablespoons paprika

4 tablespoons chili powder

1/2 teaspoon powdered cumin

1/2 teaspoon powdered oregano

1/2 teaspoon salt

1 clove garlic, minced

6 cups chicken broth

Instructions

In a medium saucepan, cook oil, flour and seasonings over low heat.

Gradually add chicken broth and simmer mixture for about 30 minutes or until it's thick.

Hello =) This recipe makes about 6 cups of Tamale enchilada sauce Tamale enchilada sauce Ingredients 3/4 cup vegetable oil 1/2 cup all-purpose flour 4 tablespoons paprika 4 tablespoons chili powder 1/2 teaspoon powdered cumin 1/2 teaspoon powdered oregano 1/2 teaspoon salt 1 clove garlic, minced 6 cups chicken broth Instructions In a medium saucepan, cook oil, flour and seasonings over low heat. Gradually add chicken broth and simmer mixture for about 30 minutes or until it's thick

http://allrecipes.com/Recipe/Beef-Tamales/Detail.a...

These are really good..but be prepared for a long day. Tamales are a time consuming (but delicious) endeavor. Oh, and call me when you make them up. I will drop anything for Mexican food ;O)

PS If you just can't do the lard thing..use shortening. It will change the taste a bit, but personally the lard thing grosses me out (though it's the authentic way)

http://www.bhg.com/recipes/searchResults.jsp?start...

http://www.sonofthesouth.net/tamales/Tamale_Recipe...

http://www.gourmetsleuth.com/mexicantamalerecipes....

http://www.cooking-italian-food.com/tamales.htm

http://www.mexgrocer.com/452-chicken-tamales.html

http://www.gourmetsleuth.com/tamales.htm

http://costa-rica-guide.com/travel/index.php?optio...

http://mexican-food.suite101.com/article.cfm/tamal...