David's Red Chile Tamales

Name: David's Red Chile Tamales
Ingredients: 36 dried cornhusks (about 8 inches long and 6 inches wide at the top) see savings; 1 recipe Shredded Beef and Pork (see below) see savings; 3 ounces dried New Mexico peppers* (about 12 peppers) see savings; 4 cloves garlic see savings; 1-1/2 teaspoons salt see savings; 1 teaspoon dried oregano, crushed see savings; 1/2 to 1 teaspoon cayenne pepper (optional) see savings; 1/4 cup all-purpose flour see savings; 3 tablespoons cooking oil see savings; 1 cup shortening see savings; 1/4 cup lard or shortening see savings; 4 cups masa harina tortilla flour see savings; 36 medium pitted green or ripe olives, halved see savings

David's Red Chile Tamales was pinched from <a href="http://www.recipe.com/davids-red-chile-tamales/" target="_blank">www.recipe.com.</a>

"You will need a 5- to 6-quart Dutch oven and steamer or a tamale steamer for this Mexican-inspired main dish recipe. For a shortcut version of the homemade sauce, substitute canned enchilada sauce...."

INGREDIENTS

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36 dried cornhusks (about 8 inches long and 6 inches wide at the top) see savings

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1 recipe Shredded Beef and Pork (see below) see savings

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3 ounces dried New Mexico peppers* (about 12 peppers) see savings

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4 cloves garlic see savings

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1-1/2 teaspoons salt see savings

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1 teaspoon dried oregano, crushed see savings

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1/2 to 1 teaspoon cayenne pepper (optional) see savings

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1/4 cup all-purpose flour see savings

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3 tablespoons cooking oil see savings

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1 cup shortening see savings

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1/4 cup lard or shortening see savings

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4 cups masa harina tortilla flour see savings

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36 medium pitted green or ripe olives, halved see savings

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