Serves: 16
Total Calories: 829

2 cups Ancho Chile Sauce for Enchiladas (1/2 recipe)
16 corn husks, plus extra to line the steamer
2 pounds boneless beef stew meat or pork shoulder, cut into 1-inch pieces
1/2 medium white onion, finely chopped
2 cloves garlic (medium), finely chopped
1 bay leaf

1. Prepare the tamale dough and keep it at room temperature. Prepare ancho chile sauce and reserve.

2. Soak corn husks in hot tap water for 2 hours. Meanwhile, put the meat, onion, garlic, and bay into a large saucepan. Add water to just cover. Bring to a boil reduce heat to medium-low and simmer, until meat is tender, about 1 hour.

3. Cool the meat in the broth then remove and tear into shreds. Put the meat in a bowl. Add 1/2 cup of the ancho sauce. Mix well. Strain the meat broth and save for another use.

4. Remove the corn husks from the water. Put on a plate and cover with a clean damp kitchen towel to keep moist. Put 1 husk on a work surface. Put about 2 tablespoons of dough in the center of the husk and spread into a 1/4-inch thick rectangle to within 1 inch of the wide end and about 3 inches from the pointed end. Put about 1 tablespoon of filling down the middle of the dough. Overlap the sides of the husk over the filling. Fold the pointed end toward the wide end and put on a plate folded side down. Repeat with remaining husks and fillings.

5. Put about 3 inches of water and a coin into a large steamer. (A rattling coin means there's still water in the pot.) Line the steamer rack with extra corn husks. Arrange the tamales folded ends down on the husks. Cover with more corn husks or aluminum foil. Tuck a kitchen towel on top and put on the lid. Bring to a boil and steam tamales 1 hour or until the dough is firm and easily pulls away from the husk. Do not let the steamer boil dry. If the coin stops rattling, very cautiously add hot water.

6. Reheat the remaining chile sauce. Serve with the tamales. To store, keep tamales wrapped and refrigerated up to 3 days, or freeze up to 3 months. Reheat in a steamer or microwave.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 16
Total Calories: 829
Calories from Fat: 720

More Recipes from the 1,000 Mexican Recipes Cookbook:
* Enchiladas, Tamales, and Tortilla Casseroles
Baked Aztec Chicken Casserole
Basic Corn Tortilla Dough
Basic Corn Tortillas
Basic Crepes
Basic Tamale Dough
Black Bean Enchiladas
Cheese Enchiladas in Red Sauce
Cheese and Tortilla Casserole
Chicken and Tortilla Casserole with Green Sauce
Corn Crepes
Corn Crepes with Chicken and Corn
Crepes with Corn Mushroom
Folded Tortillas in Bean Sauce
Folded Tortillas in Pasilla Chile Sauce
Folded Tortillas in Tomato Sauce
Fresh Corn Tamales
Masa Dumplings
Meatball and Tortilla Casserole
Mushroom Crepes
Pork and Tortilla Casserole
Potato and Tortilla Casserole
Seafood Enchiladas
Stacked Beef Enchiladas
Swiss Enchiladas
Tamales Wrapped in Swiss Chard
Tamales in Banana Leaves, Oaxaca Style
Tamales with Beef or Pork
Tamales with Chicken
Tamales with Jalapeños, Cheese, and Corn
Tamales with Shrimp
Tamales, Monterrey Style
Tortilla, Bean, and Corn Casserole
Tortilla, Corn, and Zucchini Casserole
Tortillas in Ancho Chile and Red Pepper Cream Sauce
Turkey Enchiladas in Green Sauce
Vegetable Enchiladas
Vegetable Tamales with Black Bean Sauce
White Flour Tortillas
Yucatán Tamale Pie