-
1
In a large stock pot, put in beef and pork.
-
2
Add in sufficient water to cover.
-
3
Bring to a boil; skim off foam and add in onion, salt, and garlic.
-
4
Cover and cook till tender over low heat.
-
5
Remove meat and cut into small cubes.
-
6
Set aside.
-
7
Brown the flour slightly in warm oil.
-
8
Add in the chili sauce slowly so as not to let it get lumpy, constantly stirring.
-
9
Add in salt and raisins.
-
10
Cook till thickened.
-
11
Add in meat.
-
12
Allow sauce to cold completely before using for the tamales.
-
13
Husks: Soak husks in very warm water.
-
14
When soft and pliable, remove silks.
-
15
Wash thoroughly, separating husks.
-
16
Drain.
-
17
Don't let dry out.
-
18
Place 1 heaping Tbsp.
-
19
masa on husk and spread in center of husk.
-
20
Add in about 1 heaping Tbsp.
-
21
of meat filling and add in 1 olive.
-
22
Fold or possibly roll the husk and bring up long end.
-
23
Use a steam pot with about 1 inch of warm water at bottom.
-
24
Place tamales upright on steamer tray.
-
25
Loosely pack so which steam can ventilate around the tamales.
-
26
Place a wet towel over the tamales.
-
27
Cover and bring to a boil.
-
28
Reduce heat; keep steaming for about 45 min to 1 hour.
-
29
Turn off and let set about 10 min.
-
30
Remove and serve.
