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Add a photoServings: 12
Ingredients
- 2 3/4 pound beef
- 5 1/2 lbs. pork
- 2 (8 ounce.) Packages Ojas (husks)
- Black olives
- 3/4 c. raisins
- 1 whole medium onion
- 3 cloves garlic
- 2 tbsp. salt
- 1 c. oil
- 1 c. flour
- 1 gallon Las Palmas Chili Sauce
- Approximately 1 1/2 tbsp. salt
- 10 lbs. prepared masa
Directions
- In a large stock pot, put in beef and pork. Add in sufficient water to cover. Bring to a boil; skim off foam and add in onion, salt, and garlic. Cover and cook till tender over low heat. Remove meat and cut into small cubes. Set aside. Brown the flour slightly in warm oil. Add in the chili sauce slowly so as not to let it get lumpy, constantly stirring. Add in salt and raisins. Cook till thickened. Add in meat. Allow sauce to cold completely before using for the tamales.
- Husks: Soak husks in very warm water. When soft and pliable, remove silks. Wash thoroughly, separating husks. Drain. Don't let dry out. Place 1 heaping Tbsp. masa on husk and spread in center of husk. Add in about 1 heaping Tbsp. of meat filling and add in 1 olive. Fold or possibly roll the husk and bring up long end. Use a steam pot with about 1 inch of warm water at bottom.
- Place tamales upright on steamer tray. Loosely pack so which steam can ventilate around the tamales. Place a wet towel over the tamales. Cover and bring to a boil. Reduce heat; keep steaming for about 45 min to 1 hour. Turn off and let set about 10 min. Remove and serve.
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