Make in large pot or dutch oven. Brown meat & drain off fat. Add taco seasoning & drain off fat. Add taco seasoning, open and empty cans into pot. Bring to boil then turn down heat. Simmer for 30 minutes.
Makes about 30 cups — Enough for About 5 Dozen Tamales
Beat the solid butter on high speed in the bowl of an electric mixer for 2-3 minutes or until light and fluffy. Alternate adding the fresh masa mixture with the warm stock, a cup or so at a time until it is all incorporated. Continue to beat for about 5-7 minutes or until the dough is a thick paste consistency. Nead into a ball and wrap in plastic wrap and refridgerate for 30 min to alow it to solidify and absorb the liquid.
Prepare the Tamale Filling
4-5 lb. boneless beef roast
1 large onion
6-8 garlic cloves
8 cups chili sauce
1/2 recipe fresh masa
about 6 dozen dried corn husks, prepared for tamales
Makes About 5 Dozen Tamales
Cover the meat, onion and garlic with water in a large pot, bring to a boil, reduce heat and simmer for about 2 hours until tender, adding more water as necessary (you can use the cooking water as stock for your masa). Shred meat.
Assemble the tamales by spreading about 1/3 cup masa on the smooth side of a corn husk, place about 2 teaspoons filling in the center of the masa. Wrap in the style of your choice and steam.
