Black Olive Red Chile Beef Tamales -Beef or Pork

[Hj]

2 lbs. beef chuck or pork shoulder roast
Salt n pepper to taste
1 T. vegetable oil
Water
2 onions peeled sliced
1 garlic cloves head (whole separated peeled
4 oz. dried New Mexico chiles
2 oz pasilla chiles
2 T. cumin powder
1 T. salt

36 black olives that go in side when assembling

Season meat with salt npepper. Heat large pot over medium heat. Add oil- brown meat on all sides. Once browned- add water to cover roast. Add 1 slice onion n 6 garlic cloves.* Cook until meat is tender n falls apart easily- about 2 hours. Remove meat- shred by hand. Reserve broth.

Sauce~ place New Mexico eith pasilla chiles in large stockpot -cover with water. Add cumin powder or seed- remaining onion slices with remaining garlic cloves. Boil 20 minutes- until chiles are very soft. Drain mixture (reserving cooking water- cool. Mash chile mixture n place in large mixing bowl. Slowly pour in about 1/4 cup chile cooking water. Using a blender or food processor - puree chiles until smooth. Pour pureed chiles through cheese cloth to strain out seeds n skins. Pour sauce into large bowl - add salt to taste. Add shredded meat - mix thoroughly.

Tamales~
3 dozen corn husks
4 c. masa
1 T. baking powder
2 tsp. salt
2/3 c. lard

Make Tamales~
Soften corn husks by soaking 3 dozen in water. Combine masa- available at most grocery stores- with baking powder- salt n lard. Mix- adding more lard if necessary to form a paste consistency of peanut butter. Add 1/2 cup of juices from cooked meat.

Drain corn husks - select largest ones. Place husks- smooth side up- on a flat surface or in your hand. Use a tablespoon to spread masa almost all the way to sides of each husk n near the top where it will be tied or folded. Leave a portion at the bottom half of husk uncovered.

Spoon 1 to 2 tablespoons meat in a narrow band across the masa. Leave at least 1 1/2 inch border on pointed end of husk n 3/4inch border along other sides. Place 1 black olive in each tamale before folding.

Fold- by tucking 1 edge of the husk- roll. Fold empty bottom half of husk up against rest of roll. Tie tamales with a string of corn husk- to prevent it from coming undone.

Place tamale- flap side down- in steamer basket or tamale cooker. Fill bottom of pan with water. The water level should be below the rack. Stack tamales on top of one another. Steam tamales 2 hours or until masa seems fairly firm inside husk. Replenish boiling water if necessary.

Tamales are cooked when husk peels away easily. Serve immediately- or freeze n reheat in a steamer pan or microwave. 36 servings.

Notes~ Making tamales is a slow- tedious process. Spread in making of tamales-over 2 days. Make red chile beef 1 day -assemble tamales next day. Rather have pork tamales substitute a shoulder roast for beef chuck. *Can cook meat in pressure cooker after browning the meat about 62 minutes -does it on high.