Does anyone have a good tamales recipe?

Beef Tamales

INGREDIENTS (Nutrition)

4 pounds boneless chuck roast

4 cloves garlic

3 (8 ounce) packages dried corn husks

4 dried anchor Chile's

2 tablespoons vegetable oil

2 tablespoons all-purpose flour

1 cup beef broth

1 teaspoon cumin seeds

1 teaspoon ground cumin

2 cloves garlic, minced

2 teaspoons chopped fresh oregano

1 teaspoon red pepper flakes

1 teaspoon white vinegar

salt to taste

3 cups lard

1 tablespoon salt

9 cups masa harina

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

You could try this recipe - it looked easy when my mother-in-law made them a couple of weeks ago and tasted great.

Jesus's 30 Minute Chicken Tamales

Yield: 25 tamales

6 cups Maseca Corn Masa mix for tamales

6 cups Chicken broth

1 cup corn or other vegetable oil (corn will enhance the flavor)

2 teaspoon salt

1 teaspoon baking powder

2 large rotisserie chicken

2 1/2 12 oz jars green tomatillo sauce

1 bag corn husks

d i r e c t i o n s

Soak; the corn husks in warm water until soft.

Blend; Using an electric mixer, blend the masa flour (Maseca for Tamales), corn oil, salt, baking powder and the chicken broth to obtain a consistent mixture.

Shred; the chicken and marinate in the green salsa or tomatillo sauce.

Spread; masa evenly over corn husks, and spread a spoonful of marinated chicken on top of the masa.

Fold; the sides of the corn husk to center over the masa so that they overlap to make along package.Fold the empty part of the husk under so that it rest against the side of the tamale with a seam.

Place the tamales in a steamer and cook tamales for 35-40 minutes. Check every 20 minutes.The tamale is cooked when it separates easily from the corn husk.

5 lbs. lean pork or beef, cooked and shredded

6 to 7 lbs. fresh masa

1 1/2 lbs lard

1 tbls. salt

1 1/2 pts. red chili sauce

1 bundle oujas (corn shucks)

Directions

To make tamales, cook meat by boiling in a large covered pot with enough water to cover completely. Add salt to taste and slow boil till completely done. Cool meat and save broth. When meat has cooled, shred and mix in the chili sauce

Corn Shucks:

To prepare the corn shucks ( outer husks), soak them in a sink or large pot of warm water for about 2 hours or until soft. Gently separate without tearing.

Masa:

(make masa by hand or with mixer) Mix the masa, lard , salt and enough broth to make a smooth paste. Beat till a small amount (1 tsp) will float in a cup of cool water. Spread masa (1/8 to 1/4 inch thick layer, or to preference) on ouja, add a small amount of meat and roll up. Fold up ends of ouja and place(fold down) on a rack in a pan deep enough to steam. Add 1 to 2 inches water, cover with a tight fitting lid and steam about 1 1/2 hours. (a cloth can be used under the lid to make a tighter fit)

Many variations of ingredients can be used in making tamales. You can use a combination of beef and pork, use chicken or even fried beans. One or two olives may be added to the center or try adding a few raisins.

This recipe will make 4 to 5 dozen tamales

hey ,the pinkish color comes from the raisin itself, red grape raisins are RE-HYDRATED meaning they're soaked in liquor or water to puff em up again.. then mixed into the masa , my tamales have any and all of the following.... raisins shreddded coconut pineapple apples pears carmel / choclate chips ( these you add in between so they dont melt all over ) and also honey instead of sugar to sweeten the masa not to mention nuts and _______? whatever you like OOOOH ! I JUST REMEMBERED !!!! there were some tamales ( pink-pink ) i tasted and they had the NESTLE'S STRAWBERRY DRINK MIX in them, maybe thats what your looking for !!! G-LUCK...............

To make a good tamale takes experience. They also take a very long time. Good luck.

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

I just made them yesterday for the first time myself. i used this site: http://www.cooking-mexican-recipes.com/tamales-rec...

there are alot of great easy to follow directions!

They were really good!!!