8 cups masa harina
4 level t salt
2 t onion powder
4 T chili ancho puree (cook peppers and puree in blender)
2 c oil
1 c hot chicken broth (no salt)
2 pkgs of husks — washed, soaked, and prepared.
4 lbs meat, salted, cooked, and shredded
1 pkg (six) of dried ancho peppers, cooked and pureed (or chili powder); save juice
4 t chopped garlic
4 t cumin
4 t salt
Add oil to pan and cook the meat with spices. Add pepper juice and water as needed.
Make masa balls into oval shapes. Place on corn husk; cover with wax paper and squeeze in tortilla press.
After filling, stack in lined (with husks). First, place a heavy object in the middle to stand them. Cover with a dishtowel and pour hot water over them (level about 1/2 the height of the tamales). Bring to a boil. Cook on medium -low heat for 45 minutes.
Makes 6 doz.
OTHER FILLING: chicken with mexicorn and sauteed red bell peppers.
or this variation: makes four dozen.
6 cups of masa harina
2 level t of salt
1 t onion powder
1 c safflower oil
2 cups hot chicken broth (low salt)
4 cups hot water
Optional Filling: Shredded beef ( roast or stew), cilantro and sauteed onions. jalapeno slices, optional.