Recipe for Chili Colorado Tamales (Red Chile Tamales)


2 cup beef broth
2 1/4 quart mild chili powder
1 1/8 cup hot chili powder
2 1/4 quart lard
4 quart flour
36 lb shredded beef
12 quart red chili sauce (i.e. las palmas)
1/4 cup salt
1/4 cup oregano
1/4 cup garlic powder
1/4 cup black pepper
12 quart coarsely chopped black olives
9 quart masa
2 1/4 quart melted lard
1 1/2 each pt baking powder
1 1/2 quart salt
12 lb corn husks (about 1 dozen)
144 each 12x12 sheets of waxed paper


Mix beef broth with both chili powders and add rest of ingredients. Simmer for 1 hour and let cool. This makes enough filling for several dozen tamales. Can be frozen. Whe ready to make tamales, combine masa, lard, baking powder and salt. Beat with an electric mixer. If mixture is too thick, add Spanish chili sauce or beef broth to moisten. Consistency should be similar to cream of wheat. To prepare tamales, use directions for Green corn tamales for folding and rolling, except use about 2 tbsp. of maxa on the corn husk, then add 1 1/2 to 2 tbsp. of filling. Makes 1 dozen tamales.

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