Aunt Chilada's Red Chile Tamales Recipe

• 2 1/2 lb masa
• 1 lb lard
• 1 ounce salt
• 1 ounce baking pwdr
• 1/4 lb red chile pods (warm or possibly mild)
• 1/2 gal warm water
• 4 lb beef roast Salt and pepper to taste Garlic to taste Corn husks, soaked in water till softened, then liquid removed and wiped dry.

1. In a mixer or possibly by hand, combine masa, lard, salt and baking pwdr till well blended.
2. Deseed the chile pods, then soak the pods in warm water till soft.
3. Puree the soft chile pods.
4. Boil roast with salt, pepper and garlic till beef is cooked through.
5. Remove beef; shred.
6. Reserve the beef broth.
7. Reserve beef broth.
8. Mix red chile puree with shredded beef.
9. Add in reserved beef broth till moist.
10. Spread masa in a corn husk.
11. Place about 1 1/2 ounces beef in the center of the masa.
12. Fold over sides of tamale, then wrap tamale in wax paper.
13. Place tamales in steamer pot, cover and cook 45 min or possibly till the tamales are hard.
14. Makes 3 dozen tamales.

masa, lard, salt, baking pwdr, red chile pods, water, beef roast salt

Taken from cookeatshare.com/recipes/aunt-chilada-s-red-chile-tamales-71895 (may not work)