INGREDIENTS

INSTRUCTIONS

I've made tamales a couple times before and find that the masa you  can
get at, for example, Super K to be quite usuable. It comes in a  large
plastic bag and is ready to go with just a snip of the scissors.
First, I get a small package of dried corn husks and let them soak in
water until they are pliable.  Meanwhile, I get a good cut of beef,
steam until able to shred  easily, or you can saute small pieces of
beef in water or tomato  sauce (keep juicy) with chopped onions, hot
peppers, sprinkle of  garlic salt, cilantro, pimento or a touch of red
sweet pepper, or any  other flavoring you like. Saute until very soft.
If you steam or boil  your meat instead, saute the other ingrediants on
the side to be  ready.  Mix all if not mixed. It should have a creamy
consistancy--easy to  bite into with no large chunks.  Take you
softened husk, lay it with the curly part up (husks have an  inside and
an outside by how they grew on the plant), thinly layer  the masa
inside, then spoon in a good (but not too much) of the meat  mixture.
If you used red chile, you might want to also include a  black olive.
If you've used green chile, you might want to also  include a green
olive.  Now here's a little bit of a difficult part, and it doesn't
work if  you've overfilled. Turn up the bottom of the filled leaf over
the  mixture about 1/3 of the way. Coat that exposed underleaf with
more  masa (but not the meat. the meat is done.) Turn in one side of
the  leaf over the meat mixture. coat that exposed underside with masa.
Turn over other side of the leaf. Don't coat that. [You can turn down
the top inside, but we prefer to leave ours open on top.]  Now for the
steaming. It's really easy if you have one of those  chinese bamboo
layered steamers, the kind that look like a wooden  column in several
layers going up. you just place all your raw  tamales inside (I lean
the tops of mine against the inside rim then  keep placing getting
closer to the centr until each layer is covered.  It's just important
that the mixture doesn't come out the open end if  you left it open.)
Continue until all tamales are inside. Them place  whole steamer unit
over a large open-top pot of steaming water. I use  my big wok. As the
tamales steam, you need to add more water to the  Wok/pot.  That's it!
Not hard at all, especially since you got the ready made  masa. Tamales
freeze well, so you can go to the mess once for several  meals. Serve
with salsa or whatever.  Just remember that well-cooked meat (juicy and
flaky) with tastey  seasoning makes the tamale. Yum.  Kasin Hunter.
Art/writing/gourds/chiles/adventure link:
http://www.geocities.com/~kasinhunter  Recipe by: Kasin Hunter.
Art/writing/gourds/chiles/adventure  By "The Meades"
<kmeade@idsonline.com> on Jun 14, 1998, converted by  MM_Buster v2.0l.

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