Dora Meyers Senora Tamales
Air Date: January 14th - January 27th
Show #01.05 Watch Community Cooking Daily at 11:00 A.M. and 6:00 P.M. only on CitiCABLE 3

Red Chili Sauce:
6 oz. of California Chili Pods
6 oz. of New Mexico Chili Pods
4 oz. of Pasilla - Ancho Chili Pods
1 tsp. salt
1 tsp. oregano
3 pieces of fresh garlic

Meat Mixture:
3 lbs. of Pork shoulder
3 lbs of Picnic Roast
3 lbs. of Round Roast or Bottom Round Rump Roast
pinches of salt, bay leaves, and fresh pieces of garlic for flavoring

Masa:
15 lbs. of Masa, buy pre-made or make from your favorite recipe.

Extra Materials For Tamales:
20 oz. Corn Husk
1 box or pkg of all purpose food wrappers (dry wax paper)
3 cans of black olives slices

Preparations:
Cook chili in large sauce pan with cover, include all the chili and add ¾ cup of water to the large saucepan. Cook for about 45min - 1 hour until chilis are tender. Then take it off the heat and let it cool. When chili is cool enough, put on your gloves so your fingertips won't burn when handling the chili sauce.

Put chili in blender ¾ full, add pinch of salt, 1 tsp. of oregano, 1 tsp. ground cumin, 3 pieces of garlic. Liquefy in blender for about 2 ½ minutes. Then put chili in a large container with cover to be cooled then refrigerate

Cooking Meat Mixture W/ Sauce:
In large saucepan, put meats in with water. Include pieces of fresh garlic, a couple bay leaves, pinches of salt and simmer for about 2 hours or until the meat is completely tender. Make sure the meat has enough water while cooking. Save meat water to add to texture of masa if masa gets hard. While meat is coking start shredding and include some of the meat fat into the shredding for flavoring, this keeps the meat moist.

Combining Chili With Meat:
With a large saucepan, add a ½ cup of water and a couple teaspoons of cornstarch or flour while chili is cooked on the stove and start mixing together. Add in the chili sauce slowly along with the meat. This should all be mixed in together. The meat should completely be covered in the red chili sauce.

Making The Tamales:
Spread the masa texture smoothly into corn husks and include small amount of meat and couple black olives and wrap with corn husks. Then wrap again with a dry wax paper. This will keep in moisture and food within the corn husks. Freeze the tamales you are saving for next time and simmer the remaining tamales for 45 minutes to an hour or until they are done. Always steam your tamales.

Makes 7 dozen

Dora Meyer