3/4 c. boiling water
1/2 tbsp. shortening
1/8 tsp. salt
2 tbsp. ground chili
1 tsp. flour

Add shortening and salt to boiling water. Mix chili powder and flour together with enough water to make a runny paste. Stir paste into boiling water, stirring constantly. Continue to boil and stir until sauce thickens to gravy-like consistency.

MEAT:

1/2 lb. meat, no bones
1/2 red sauce
1/2 c. water

Put oil in baking pan. Put meat in pan, turning once to coat with oil. Spread red sauce over meat. Cook uncovered at 400 degrees for 30 minutes. Turn meat over. Cover and cook for 1 1/2 hours more. Shred meat using 2 forks. Keep meat and pan drippings.

HUSKS:

10-15 wide corn husks

Clean husks and soak in hot water until pliable. Rinse and place in a plastic bag. Store in the refrigerator.

MASA:

1/3 lb. masa harina
2 tbsp. shortening
1/2 tsp. baking soda
Meat stock

Whip shortening until light and fluffy. Cut in masa harina and baking soda. Add enough meat stock to make a pliable dough. Dough can be refrigerated overnight.

FILLING:

Shredded meat
1/2 of red sauce recipe
Flour
Meat stock
Seasoning to taste

Mix meat, sauce and flour. Heat over low heat. Add flour or meat stock to achieve desired consistency. Adjust seasonings to taste.

ASSEMBLE:

Tamale Red Sauce
Tamale Masa
Tamale Filling
Tamale Corn Husks

Spread 2 tablespoons of masa mix in center of corn husks. Spread masa in rectangle in center of husk and all the way to edge. Place 2 tablespoons filling in center of masa. Fold right side of husk, half over filling. Fold left side over center so masa edges meet. Fold bottom of husk over center and then tip of husk. Stack tamales on a rack in a deep pot above boiling water. Arrange tamales so steam will circulate. Cover and steam for 45 minutes. Remove corn husks before eating.