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 |
MASA MIXTURE
FOR TAMALES
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