Tamales

1. 1

   Combine

2. 2

   beef,

3. 3

   pork,

4. 4

   vinegar,

5. 5

   1

6. 6

   teaspoon

7. 7

   salt, 1/2 teaspoon pepper and

8. 8

   water in a large pot; cover and cook over low heat about

9. 9

   2

10. 10

    1/2

11. 11

    hours or until meat is tender.

12. 12

    Drain, reserving liquid.

13. 13

    Shred

14. 14

    meat

15. 15

    with a fork.

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    Cover dried corn husks with hot

17. 17

    water;

18. 18

    let

19. 19

    stand

20. 20

    1 to 2 hours or until softened.

21. 21

    Drain

22. 22

    well and pat with paper towels to remove excess water.

23. 23

    (If husks

24. 24

    are

25. 25

    too

26. 26

    narrow, overlap 2 husks to make a wide one; if

27. 27

    husks are too wide, tear off one side.) Use an 8 x 8-inch square

28. 28

    of

29. 29

    foil

30. 30

    for each tamale if dried corn husks are not

31. 31

    available.

32. 32

    Saute

33. 33

    garlic

34. 34

    and cumin seed in 3 tablespoons shortening

35. 35

    for

36. 36

    5

37. 37

    minutes.

38. 38

    Add

39. 39

    shredded meat, 1 cup reserved broth,

40. 40

    1

41. 41

    tablespoon

42. 42

    chili

43. 43

    powder, 1 1/2 teaspoons salt and 1/2 teaspoon pepper.

44. 44

    Cook, uncovered, over low heat for 30 minutes,

45. 45

    stirring occasionally.

* Per serving · 4 servings · Values may vary.

No additional tips available.