Tamales - cooking recipe

Ingredients

1 1/2 lb. boneless chuck roast
1/2 lb. boneless lean pork
1 Tbsp. vinegar
1 tsp. salt
1/2 tsp. pepper
4 c. water
2 to 3 doz. dried corn husks
2 cloves garlic, crushed
1 Tbsp. cumin seed
3 Tbsp. shortening, melted
1 Tbsp. chili powder
1 1/2 tsp. salt
1/2 tsp. pepper
2 c. plus 2 Tbsp. instant corn masa
1 1/2 tsp. chili powder
3/4 tsp. salt
1 1/2 Tbsp. shortening, melted

Preparation

Combine
beef,
pork,
vinegar,
1
teaspoon
salt, 1/2 teaspoon pepper and
water in a large pot; cover and cook over low heat about
2
1/2
hours or until meat is tender.
Drain, reserving liquid.
Shred
meat
with a fork.
Cover dried corn husks with hot
water;
let
stand
1 to 2 hours or until softened.
Drain
well and pat with paper towels to remove excess water.
(If husks
are
too
narrow, overlap 2 husks to make a wide one; if
husks are too wide, tear off one side.) Use an 8 x 8-inch square
of
foil
for each tamale if dried corn husks are not
available.
Saute
garlic
and cumin seed in 3 tablespoons shortening
for
5
minutes.
Add
shredded meat, 1 cup reserved broth,
1
tablespoon
chili
powder, 1 1/2 teaspoons salt and 1/2 teaspoon pepper.
Cook, uncovered, over low heat for 30 minutes,
stirring occasionally.