Chili colorado tamales (green chile tamales)

Yield: 12 servings

Measure Ingredient
2 cups Beef broth
2¼ quart Mild chili powder
1⅛ cup Hot chili powder
2¼ quart Lard
4 quarts Flour
36 pounds Shredded beef
12 quarts Red chili sauce (i.e. Las
9 quarts Masa
2¼ quart Melted lard
12 pounds Corn husks (about 1 dozen)
144 eaches 12"x12" sheets of waxed
1½ to 2 tbsp. of filling. Makes 1 dozen tamales. Palmas)
¼ cup Salt
¼ cup Oregano
¼ cup Garlic powder
¼ cup Black pepper
12 quarts Coarsely chopped black olives
1½ each Pt Baking powder
1½ quart Salt paper



Mix beef broth with both chili powders and add rest of ingredients.

Simmer for 1 hour and let cool. This makes enough filling for several dozen tamales. Can be frozen. Whe ready to make tamales, combine masa, lard, baking powder and salt. Beat with an electric mixer. If mixture is too thick, add Spanish chili sauce or beef broth to moisten. Consistency should be similar to cream of wheat. To prepare tamales, use directions for Green corn tamales for folding and rolling, except use about 2 tbsp. of maxa on the corn husk, then add Formatted for Compu-Chef v2.01 by Jess Poling Calories per serving: Number of Servings: 12 Fat grams per serving: Approx. Cook Time: 1:00 Cholesterol per serving: Marks:

Submitted By JESS POLING On 01-18-95

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