5 lbs lean pork or beef, cooked and shredded
6 to 7 lbs fresh masa
1 1/2 lbs lard
1 tablespoon salt
1 1/2 pts Red chili sauce
1 bundle hojas (corn shucks)
1. To make tamales, cook meat by boiling in a large covered pot with enough water to cover completely. Add salt to taste and slow boil till completely done. Cool meat and save broth. When meat has cooled, shred and mix in the chili sauce. Clean hojjas (corn shucks or outer husk) in warm water (make masa by hand or with mixer). Mix the masa, lard, salt and enough broth to make a smooth paste. Beat till a small amount (1 tsp) will float in a cup of cool water.
2. Spread masa (1/8 to 1/4 inch thick layer, or to preference) on husk, add a small amount of meat and roll up. Fold up ends of ouja and place (fold down) on a rack in a pan deep enough to steam. Add 1 to 2 inches water, cover with a tight fitting lid and steam about 1 1/2 hours (a cloth can be used under the lid to make a tighter fit).
3. Many variations of ingredients can be used in making tamales. You can use a combination of beef and pork, or use chicken or even fried beans. One or two olives may be added to the center or try adding a few raisins.