Name: Dixie Hot Tamales
Ingredients: 1 3-lb chuck roast; 1 lb Pork tenderloin; 6 Cloves garlic; 2 ts Salt; 2 ts Cilantro, dried; 3 Dozen corn husk; 6 lg Dried chilies; 2 ts Shortening or lard; 1 1/2 ts All-purpose flour; 1 ts Ground cumin; 1 ts Salt; 1/4 c Masa harina (corn flour); 1/4 ts Baking soda; 1 ts Salt; 1/2 c Plus; 1 tb Shorting or lard

The spiritual beauty of the Father and the Savior seemed to engross my whole mind; and it was the instinctive feeling of my heart, “Thou art; and there is none beside Thee.” I never felt such an entire emptiness of self-love or any regard to any private, selfish interest of my own. It seemed to me that I had entirely done with myself. I felt that the opinions of the world concerning me were nothing, and that I had no more to do with any outward interest of my own than with that of a person whom I never saw. The glory of God seemed to be all, and in all, and to swallow up every wish and desire of my heart.

Sarah Edwards

CATEGORY	CUISINE	TAG	YIELD
Meats	Mexican	Mexican	30	Servings

INGREDIENTS

1		3-lb chuck roast
1	lb	Pork tenderloin
6		Cloves garlic
2	ts	Salt
2	ts	Cilantro, dried
3		Dozen corn husk
6	lg	Dried chilies
2	ts	Shortening or lard
1 1/2	ts	All-purpose flour
1	ts	Ground cumin
1	ts	Salt
1/4	c	Masa harina (corn flour)
1/4	ts	Baking soda
1	ts	Salt
1/2	c	Plus
1	tb	Shorting or lard

INSTRUCTIONS

In two separate Dutch ovens, place beef and pork. cover with water. Add 4
cloves of garlic to beef and 2 cloves to pork. to each, add 1 teaspoon salt
and 1 teaspoon dried cilantro. Bring to a boil. Cover and simmer 3 hours or
until meat is tender. Drain meat, reserving beef stock for later. Shread
meat in food processor or with fork. Cover dried corn husks with boiled
water. Drain well. Cover again with boiling water. Let stand several hours.
Remove and discard seeds from chile peppers. Cover peppers with water in
saucepan and bring to a boil. Reduce heat and simmer 30 minutes. Drain
well, reserving liquid. Let peppers cool in paper bag. Remove skin from
peppers and discard. Place pepper pulp in blendeer or food processor with 1
cup of reserved cooking liquid. Process until smooth. Melt 2 teaspoons
shortening or lard in small saucepan; add flour and cumin, stirring until
smooth. remove from heat and stir in 1/2 cup of chile mixture. Add 1
teaspoon salt. Add to shredded beef-pork mixture. Bring reserved beef
mixture to a boil. Mix masa harina, salt and baking soda with shortening or
lard. Stir in 1 1/4 cups hot broth to make a stiff dough. Add remaining
chile mixture to dough, mixing well. Place approximately 3 tablespoons masa
dough - depending upon size of corn husk - in the center of each husk.
Spread into rectangular shape to within 1/2 inch of edge. Place 2 or 3
tablespoons meat mixture in center. Bring long side of husk toward center,
enclosing masa gently around meat mixture. s Seal center seam gently by
hand. Then completely wrap with corn husk, folding ecess at each end
underneath. Use extra cornhusk to wrap second time and tie at each end with
1/4 inc strips of corn husk. In deep stock pot or canning pot, bring water
to boil. Place tamales in colander or rack above water level and steam 1
hour or until mas a firm and pulls away from corn husk. Makes about 30.(
Sauce to follow in another recipe)
Recipe by: Atlanta Journal Posted to MC-Recipe Digest V1 #545 by
ksmith4001@juno.com (Katherine L Smith) on Mar 28, 1997

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