Simmer beef in water to cover for 1 hour, or until very
tender
Remove from heat and cool
Cut into very tiny
cubes by hand to give the best texture and appearance.
Melt drippings or lard in a large, heavy pan
Add beef
cubes and stir in the flour
Mix well and when lightly
golden, remove from heat.
Stir in ground chili and when well combined, add half
the beef stock
Cook and stir until well mixed, then add
salt, oregano, and garlic
Continue to add beef stock a
little at a time
Cook for about 30 minutes more, or until
the filling is veiy thick and smooth.
Proceed with filling and rolling as described in the
Tamale Masa recipe that follows
Makes 10 to 12 dozen
tamales.
VARIATION: A great chicken filling can be made with 6
cups of cooked, boned and shredded chicken
Combine
chicken with 1 pint of sour cream and 4 cups of coarsely
grated Monterey Jack cheese and salt to taste
Fill and
roll as in Tamale Masa recipe adding a strip or two of
parched peeled and seeded fresh green chili down the
center of each
