Recipe - And More Homemade Tamales

10 pound Meatvenison roast/pork
Roast mix any roasts
10 pound Massa
One half Three fourths can
1 lg Jar
1 Reg jar
1 lg Jar
Salt
Lard (the big can)
Chili powder
Garlic powder
Cumin

Boil the meat with garlic powder until mushy. Drain broth and flake mushy
meat. Season with all the cumin and salt. Add One half cup of the broth back
to make the consistancy more mushy. (you can do this step the day before)
Mix the lard, salt and chili powder to the Massa. Add in enough of the
broth to make the Massa spreadable. Take one package of corn husks which
have been soaked for 30 minutes in water and separate. To make the tamales,
spread some Massa mixture (about 1 or 2 tablespoons) over the corn husk,
about One fourth inch thick, starting about 2 inches from the bottom of the husk.
This part will have no Massa and will be folded over the tamale to seal it.
Put about 1 tablespoon of filling into the tamale, roll, fold over the
empty corn husk to seal. When you have made about 2 to 3 dozen, stand
upright in a pan with either a steamer or wadded aluminum foil to keep the
tamales straight, open end up. Put about 2 inches of water in the pan and
pour more broth INTO the open ends of the tamales to soak. Cover and steam
for 45 minutes to an hour. (Increase or decrease steam time depending on
how many tamales are in the pan) The great part of this recipe is tasting
the batch you just made to see if it is tasty. Increase the heat by adding
a minced jalapeno or serano pepper. The chili powder adds enough heat to
spice them, but children can still eat them. The peppers are for the
diehard dragons in the group. Also, if you don't get the Massa salty
enough you should adjust that. Vary each batch, label, wrap 6 to a package
with freezer paper and enjoy!

Recipe By :

From: Ladies Home Journal August 1991

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip