Mexican Tamales

Name: Mexican Tamales
Yield: 16
Ingredients: corn husks (about 16); sliced olives; 2 to 3 Pounds beef chuck or beef roast (cut into 2 inch cubes); 4 garlic cloves; 1 bay leaf; 1 onion (quartered); salt/pepper (to taste); 2 1/2 Cups masa mix (I used Maseca Brand `); 1 cup vegetable shortening (lard); 1 teaspoon baking powder; 2 1/2 Cups beef broth (reserved from cooked beef); 7 dry guajillo peppers; 3 dry ancho chile peppers; 4 dry arbol chile; 1 onion (peeled and cut into quarters); 6 garlic (peeled); salt (to taste); broth from peppers

Mexican Tamales was pinched from <a href="http://mexicanappetizersandmore.com/mexican-tamales/" target="_blank">mexicanappetizersandmore.com.</a>

INGREDIENTS

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corn husks (about 16)

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sliced olives

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2 to 3 Pounds beef chuck or beef roast (cut into 2 inch cubes)

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4 garlic cloves

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1 bay leaf

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1 onion (quartered)

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salt/pepper (to taste)

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2 1/2 Cups masa mix (I used Maseca Brand `)

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1 cup vegetable shortening (lard)

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1 teaspoon baking powder

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2 1/2 Cups beef broth (reserved from cooked beef)

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7 dry guajillo peppers

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3 dry ancho chile peppers

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4 dry arbol chile

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1 onion (peeled and cut into quarters)

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6 garlic (peeled)

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salt (to taste)

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broth from peppers

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