This makes about 12-15 dozen tamales.
13 lb chuck roast
15 lb masa - get from local Mexican restaurant
4 small or 2 large containers frozen red chili (I use Baca NM chili)
1 jar chili paste
2 jars pitted olives with pimentos
4 bags corn husks
1 large onion
16 cloves garlic
12 oz raisins
salt and pepper to taste
The day before cut the roasts up into large chunks. I use 2 large pots. Cover meat with water. Split the onion in half, and put each half in a pot. Place 8 cloves garlic in each pot as well. Cook for about 3 hours on med-med high heat. Meat is done when it starts to fall apart. You want to be able to shred it easily. Put frozen chili containers in refrigerator the night before, so it can thaw. Soak and clean the corn husks, and pat them dry. Get your masa and prepare your cooked meat the day you are making your tamales. Heat the meat up until just warm. Shred the meat into a very large mixing bowl or pot, and pour thawed containers of chili on shredded meat. Add jar of chili paste. Now salt and pepper to taste. It will take quite a bit of salt. Use the liquid from your cooked meat to moisten shredded meat. Add a little liquid at a time until you can easily stir the chili and seasoning into the meat. After your meat is seasoned and ready, add the raisins. Take corn husk and spread a spoonful of masa from one edge to about 3/4 of the way across. Put a spoonful of meat near the edge on top of the masa. Place 2 olives on the meat, and roll the tamale from that end. Fold the tail or top of the husk under. I make all my tamales, and then start cooking them. Place tamales standing up with open end up in a large heavy pot. I place 20-24 tamales in my pot. Don't pack too tight. Add about 2" of water. Cover and cook on med-med-high heat for about 20-25 minutes. Take off heat, but leave the lid on. Let them stand for about 20 minutes to set. They are then ready to eat. Enjoy!
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