Bob Wade (Deer) Tamales

• 6 1/2 lb. lean pork roast
• 6 1/2 lb. venison or beef roast
• 4 tsp. ground cumin
• 2 tsp. ground black pepper
• 2 whole bulbs garlic, minced
• 2 tsp. black peppercorns
• 1 (3 oz.) bottle chili powder
• 1 1/4 c. salt or less
• 1/4 c. picante sauce
• 2 Tbsp. ground fresh green chilies (optional)
• 3 lb. dried corn shucks
• 15 lb. prepared masa

1. Place roasts in separate kettles; cover with water and boil until tender.
2. Reserve pork broth.
3. After meat is cool, grind fine.
4. Melt 1 pound lard in large kettle and combine ground meat; mix well.
5. Add cumin, peppers, garlic, 1/2 jar of chili powder, 2 to 4 tablespoons salt, picante sauce and green chilies if desired. Stir until well mixed.
6. If mixture seems dry, add pork broth until moist.
7. Simmer uncovered until flavors are absorbed.
8. Skim off any excess grease and save for masa.

lean pork roast, beef roast, ground cumin, ground black pepper, garlic, black peppercorns, chili powder, salt, picante sauce, ground fresh green chilies, corn shucks, masa

Taken from www.cookbooks.com/Recipe-Details.aspx?id=207132 (may not work)