Hot Tamales

Total Time: 25 hrs 50 mins Preparation Time: 25 hrs Cook Time: 50 mins

Ingredients

• Servings: 20
• 3 -4 lbs ground chuck
• 3 -4 lbs ground lamb butt
• 4 medium onions
• 12 cloves garlic or 6 teaspoons minced garlic
• 1 (16 ounce) can tomato sauce
• 4 teaspoons salt
• 4 teaspoons pepper
• 4 teaspoons chili powder
• 4 teaspoons ground cumin
• 15 cups dry masa harina
• 14 cups of meat juice and water
• 1 -2 package corn husk

Recipe

• 1 filling: lightly brown lamb and beef in large pot.
• 2 add onions,garlic and spices.
• 3 add tomato sauce to meat mixture and let it simmer.
• 4 approximately 20 minutes or until juice comes to the top.
• 5 when meat is done drain juice from meat mixture and set aside.
• 6 massarina paste: mix dry mixture and liquid together to the consistency of peanut butter.
• 7 corn husks: soak both packages together over night in warm water.
• 8 wash and drain on a towel in layers and cover with a moist towel to preserved moister until ready to use.
• 9 cover corn husk with massarina mix and place meat mixture at the outer edge of the husk.
• 10 roll each up making sure that there is space to turn up the top and the ends of the husk.
• 11 cooking: the hot tamales are steamed until the hush pulls away from the massarina with out sticking.
• 12 the time is either 45-60 minutes.