Preparation / Directions:
FILLING: Simmer beef or pork in a large pot with water to cover. Add 2 garlic cloves for flavor. When meat is tender remove and shred, reserving all the broth. Meat may be prepared the day before and refrigerated overnight. This is desirable since it is easier to spread when it is cool. Fry minced garlic in 6 tablespoons lard. Add flour and brown slightly. Add 6 cups red chili sauce and approximately 4 cups of the reserved broth; simmer for 10 minutes. Remove 2 cups and set aside.
Add the shredded meat to the simmering chili sauce and simmer 20 minutes. Add salt to taste; cool. Soak separated corn husks in water at least 20 minutes. When ready to be used, open each husk, rinse and clean thoroughly; drain on newspaper.
While meat is simmering, place lard in large electric mixer bowl and cream for approximately 20 minutes. Fresh masa can be purchased in several southwestern locales. If this is not available packaged masa harina can be found in most grocery stores. Combine masa harina or masa with creamed lard and 2 cups reserved red chili sauce. Mixing constantly with hands, gradually add beef broth until it is good spreading consistency. Add salt to taste.
Using clean husks, spread a layer of masa over the bottom half of the husk just thick enough that you can't see through it....about 2 tablespoons. Top this with 1 generous tablespoon of meat mixture. Fold the sides of the husks toward the center, one side at a time. Fold the bottom of the husks up and the top down, tying if desired.
Place on cookie sheet. When sheet is full of one layer of tamales place in freezer for 20-30 minutes or until slightly firm. Then place by the dozen in freezer bags or aluminum foil and freeze for future use.
Continue with process until all ingredients are used up. If using tamales the same day they are made do not freeze. Wrap corn husks in parchment paper. Place standing up in steamer or on tray in a large pot. Place small amount of water in bottom of pot. Cover tightly and steam until masa is firm...usually about 1 hour. Time may vary at different altitudes. Check water often to prevent burning.
If desired, heated red chili sauce may be served on the side for those who wish to top their tamales with some added color, moisture and zest.
VARIATIONS: Chicken may be used by using chicken breasts covered with water and simmered for 2 hours in Dutch Oven with one whole onion and 3 stalks of celery cut in half. Season with salt, pepper, onion powder, and 1 1/2 teaspoons chicken bouillon granules. Shred chicken and continue with the filling instructions. This is with using 6 chicken breasts.
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