Authentic Mexican Tamales

In response to a request. I have not made these myself...but have had many a happy New Years eating them when received from a neighbor! I have no idea how long this takes. Seems like the family all got together before the holiday and spent the day cooking various amazing Mexican delights.

• Ready In: 6 hrs
• Serves: 30-40

Ingredients

• 5  lbs  lean pork or 5  lbs beef, cooked and shredded
• 6 -7  lbs  fresh masa harina flour
• 1 1⁄2 lbs  lard
• 1  tablespoon salt
• 1 1⁄2 pints red chili sauce
• 1  bunch  corn husk (oujas)

Directions

1. To make tamales, cook meat by boiling in a large covered pot with enough water to cover completely.
2. Add salt to taste and slow boil till completely done.
3. Cool meat and save broth.
4. When meat has cooled, shred and mix in the chili sauce.
5. Clean oujas (corn shucks or outer husk) in warm water.
6. (make masa by hand or with mixer) Mix the masa, lard, salt and enough broth to make a smooth paste.
7. Beat till a small amount (1 tsp) will float in a cup of cool water.
8. Spread masa (1/8 to 1/4 inch thick layer, or to preference) on ouja, add a small amount of meat and roll up.
9. Fold up ends of ouja and place (fold down) on a rack in a pan deep enough to steam.
10. Add 1 to 2 inches water, cover with a tight fitting lid and steam about 1 1/2 hours.
11. (a cloth can be used under the lid to make a tighter fit) You can use a combination of beef and pork, use chicken or even fried beans.
12. One or two olives may be added to the center or try adding a few raisins.
13. This recipe will make 4 to 5 dozen Mexican tamales.