100 Year-Old Red Chili Beef Tamale Recipe
Hello,
This is my 100-year-old family recipe from Clarkdale, Arizona. My grandmother Beatrice made these tamales with a wood burning stove. Enjoy!
Thank You,
Conchita Jaurigue
Red Chili Tamales/I prefer finishing in two days.
Day One:
A
I prefer using a 3LB Beef Roast. Boil meat about 3 hours or until tender. Add spices which include: two Tablespoons of garlic powder, two Tablespoons of onion powder, two Tablespoons of pepper, and two teaspoons of salt.
Shred Meat.
B
1. Boil Chili pods for 1/2 hour. 8 ounces 1 bag of New Mexico Hot Chili Pods. I wash them and take seeds out as much as I can.
2. After cooking, place in a blender with a cup of water. I add spices to the chili. The amount of spices should be adjusted to taste. The spices include: garlic powder, onion powder, pepper, and salt. I put enough water to fill a sixty ounce blender after the chili pods are placed in the blender with the spices.
3. Blend the mix until it has a sauce-like consistency.
C
1. In a soup size pot, fill the bottom of the pot with 3 Tablespoons of canola and 3 Tablespoons of flour. Basically, I am going to make a roux.
2. I will combine the chili and meat listed above. Then, I add the same spices listed above to my taste and I cup of meat broth.
3. Cook until boiling for 15 minutes and keep stirring.
Day Two
A
In a large bowl add 5 pounds of masa. 3 Tablespoons of salt. Add 2 1/4 pounds of lard. Start with 2 cup of the meat broth to work with the masa or until creamy and spreadable.
Now, I am going to mix all of the masa ingredients together. At this point, I want the masa to be creamy and easy to spread.
B
1. I wash corn husks in warm water.
2. Let the corn husks soak for 10 minutes.
C
Spread 3 Tablespoons of masa on the husk.
Add one Tablespoon of sauce on the masa.
D
Wrap the Tamale in deli wax paper.
E
Cook in a steamer for 1 1/2 hours or you can place in freezer bags for up to 5 months.
I usually get up to 4 dozen tamales with this recipe.