how do i make homemade shreded beef with red chile tamales?

Answer 1

Red Chile Tamales

2 1/2 pounds masa
1 pound lard
1 ounce salt
1 ounce baking powder
1/4 pound red chile pods (hot or mild)
1/2 gallon hot water
1 (4 pound) beef roast
Salt and pepper to taste
Garlic to taste
Corn husks, soaked in water until softened,
then drained and wiped dry

In a mixer or by hand, combine masa, lard, salt and baking powder until well blended.

Deseed the chile pods, then soak the pods in hot water until soft. Puree the soft chile pods.

Boil roast with salt, pepper and garlic until beef is cooked through. Remove beef; shred. Reserve the beef broth. Reserve beef broth.

Mix red chile puree with shredded beef. Add reserved beef broth until moist. Spread masa in a corn husk. Place about 1 1/2 ounces beef in the center of the masa. Fold over sides of tamale, then wrap tamale in wax paper. Place tamales in steamer pot, cover and cook 45 minutes or until the tamales are firm.

Makes 3 dozen tamales.

Answer 2

Beef Brisket

1 brisket of beef
1 salt
1 pepper
1 bay leaf
3 medium onions,chopped
1/2 green pepper
1/2 cup of red chile tamales
1 centiliter garlic, mashed
1 can stewed tomatoes
12 peppercorns
1 sour salt or vinegar
1 brown sugar
1/2 cup dry red wine

Brown brisket in roasting pan in oven set @ 400 degrees.When browned,remove from oven;salt and pepper to taste.Add bay leaf,red chile tamales, and 2 onions. In another pot,saute remaining onion,green pepper and pressed garlic.Cook over low heat until glazed.Add tomato,peppercorns, vinegar or sour salt and sugar.Let simmer.Adjust the sweet-sour flavor to your taste.Add 1/2 cup of wine. Pour sauce over brisket.Cover tightly and roast in 250 to 300 degree oven for about 3 hours or to suit size of roast.Do not open lid of roasting pan until ready to serve.