Tamales

Tamales Recipe:

1. Trim fresh corn husks to rectangles about 3 by 6 inches in size.
2. Dried or canned husks may be soaked in water until pliant.
3. Add enough boiling hot chicken or beef stock to 2 cups of masa, to make a thick but workable paste.
4. Stir vigorously and season with salt and chili powder
5. Spread the corn husks thickly with the paste.
6. Grind together a tomato, a glove of garlic, hot pepper and a sweet pepper.
7. Mince a generous 1/2 pound veal, beef, pork or chicken, or a mixture of beef and pork.
8. Fry the meat in a skillet with oil until well browned.
9. Combine the two mixtures well.
10. Put 1 tablespoon of the filling in the corner of each tamale, folding in the ends or tying the rolls securely at both ends.
11. Lay in a steamer, closely side by side and steam for 2 hours. Th
12. Serve hot or cold

List of ingredients required:

• Fresh corn husks
• chicken or beef stock
• 2 Cups of masa
• Salt
• Chili powder
• 1 Tomato
• A glove of garlic
• Hot pepper
• Sweet pepper
• 1/2 pound of veal, beef, pork or chicken
• Oil