November 6, 2008 
Lower Fat Red Chili Beef Tamales by @Flipsidebabee
Ingredients:
3 lbs of boiled beef (tender and shreaded)
1 tsp olive oil
1 large onion (finely chopped)
2 can red enchilada sauce
2 tsp salt
2 tsp garlic powder
2 tsp dried cilatro
1 tsp red chili powder
3 cups Maseca Corn Masa mix for tamales
3 cups Maseca Corn Masa flour
6 cups Beef broth or beef juice from beef
1/3 cup of Crisco (softened and mixed with mixer)
2 tsp salt
1 tsp baking powder
1 bag corn husks
Directions
Red Chili Beef -
* Brown the beef and onions in a large deep pan with olive oil
* Add red enchilada sauce and bring to a boil. Simmer.
* Stir in garlic powder, cilantro, salt, and red chili powder and bring back to a simmer. Simmer for about 30 minutes or until sauce is reduced.
Set aside.
Masa -
* Add both types of masa flour, salt, and baking powder into a bowl. Mix well.
* In another bowl have the broth ready.
* In a large bowl add the softened crisco.
* With mixer operating, slowly add 2 cups at a time of broth and dry mixture to the crisco (continuously mixing) until all the dry mixture and broth are gone. Mix until the consistency of cookie dough. This ensures that the crisco gets througout the mixture.
* Take a small piece of the masa and place inside a glass of cold tap water. Do not ball the masa. If the masa floats, it is ready. If not, add 1 tbsp of softened crisco at a time to the mixture until the masa floats.
Tamale -
* Soak the corn husks in hot water. Once the husks are less stiff separate them. Also, it’s a good idea to use thick and tall ones as ties (tear into strips).
* Using a masa spreader or a dry wal scraper (from hardware store), thinly spread the masa over the wide part of the husks.
* Add the beef and roll the husk like a burrito but don’t tuck in the ends.
* Fold the pointed part of the husk to seal the bottom and tie closed with the extra strips of corn husks. The top will be left open.
* Repeat
Cooking the Tamale -
* Prepare a steamer and arrange the tamales where the open parts are facing up (standing up vertically). Steam for 60 minutes or until masa is fluffy throughout.
* Caution: remember to watch the water levels, if the water levels are low, this can scorch your tamales.
* Let the tamales stand for 30 minute before serving. This let’s them set up or else they’ll be soggy.
Notes: Saving the beef broth from the beef boil is usually better tasting than store bought broth. Tamales can be frozen raw and can be thawed to cook again. Red enchilada sauce can be substituted for green enchilada sauce. If making this dish with chicken, make sure you use chicken broth and not beef broth.
