Aunt Chilada's Red Chile Tamales Recipe
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Restaurant Recipes from Razzle Dazzle Recipes
Aunt Chilada's Red Chile Tamales
2 1/2 pounds masa
1 pound lard
1 ounce salt
1 ounce baking powder
1/4 pound red chile pods (hot or mild)
1/2 gallon hot water
1 (4 pound) beef roast
Salt and pepper to taste
Garlic to taste
Corn husks, soaked in water until softened,
then drained and wiped dry
In a mixer or by hand, combine masa, lard, salt and baking powder
until well blended.
Deseed the chile pods, then soak the pods in hot water until soft.
Puree the soft chile pods.
Boil roast with salt, pepper and garlic until beef is cooked
through. Remove beef; shred. Reserve the beef broth. Reserve beef
Mix red chile puree with shredded beef. Add reserved beef broth
until moist. Spread masa in a corn husk. Place about 1 1/2 ounces
beef in the center of the masa. Fold over sides of tamale, then wrap
tamale in wax paper. Place tamales in steamer pot, cover and cook 45
minutes or until the tamales are firm.
Makes 3 dozen tamales.
Source: Chef Rafael Torres,
Aunt Chilada's, Phoenix, Arizona
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