Tamales

• 1 1/2 lb. boneless chuck roast
• 1/2 lb. boneless lean pork
• 1 Tbsp. vinegar
• 1 tsp. salt
• 1/2 tsp. pepper
• 4 c. water
• 2 to 3 doz. dried corn husks
• 2 cloves garlic, crushed
• 1 Tbsp. cumin seed
• 3 Tbsp. shortening, melted
• 1 Tbsp. chili powder
• 1 1/2 tsp. salt
• 1/2 tsp. pepper
• 2 c. plus 2 Tbsp. instant corn masa
• 1 1/2 tsp. chili powder
• 3/4 tsp. salt
• 1 1/2 Tbsp. shortening, melted

1. Combine
2. beef,
3. pork,
4. vinegar,
5. 1
6. teaspoon
7. salt, 1/2 teaspoon pepper and
8. water in a large pot; cover and cook over low heat about
9. 2
10. 1/2
11. hours or until meat is tender.
12. Drain, reserving liquid.
13. Shred
14. meat
15. with a fork.
16. Cover dried corn husks with hot
17. water;
18. let
19. stand
20. 1 to 2 hours or until softened.
21. Drain
22. well and pat with paper towels to remove excess water.
23. (If husks
24. are
25. too
26. narrow, overlap 2 husks to make a wide one; if
27. husks are too wide, tear off one side.) Use an 8 x 8-inch square
28. of
29. foil
30. for each tamale if dried corn husks are not
31. available.
32. Saute
33. garlic
34. and cumin seed in 3 tablespoons shortening
35. for
36. 5
37. minutes.
38. Add
39. shredded meat, 1 cup reserved broth,
40. 1
41. tablespoon
42. chili
43. powder, 1 1/2 teaspoons salt and 1/2 teaspoon pepper.
44. Cook, uncovered, over low heat for 30 minutes,
45. stirring occasionally.

chuck roast, boneless lean pork, vinegar, salt, pepper, water, corn husks, garlic, cumin, shortening, chili powder, salt, pepper, chili powder, salt, shortening

Taken from www.cookbooks.com/Recipe-Details.aspx?id=769098 (may not work)