• 4 pounds of beef stew meat (cut in 1/4 inch pieces)
  • 1 teaspoon oregano
  • 1/2 teaspoon garlic powder
  • 2 medium onions, chopped
  • 2 cups raisons
  • 2 cups water
  • 4 boullion cubes
  • 2 cans pitted ripe olives
  • 1/2 jar Gebhardt chili powder - about 4 ounces
  • corn husks
  • maiz


In a large dutch pan, brown stew meat in a little oil, salt and pepper. Add oregano and garlic powder, onions, raisons, boullion cubes, water and olives. Cover and simmer until tender - about 1 hour. Add Gebhardt chili powder. Wash corn husks and set aside to dry. Once the tamale filling above is prepared, add warm water or broth to a bowl maiz to form a paste. Place a corn husk in the palm of your hand and spread enough of maiz paste over the husk to form a shell for the filling that you will spoon into the middle. After spooning the filling into the maiz shell, fold the shell over to seal the filling inside. Place the tamale folded side down in a pan capable of steaming the tamales without allowing them to rest in water. When the pan is full steam the tamales for 25-30 minutes or until they have heated through thoroughly.

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Submitted 6/13/05.
Source: Internet
Submitted By: Marlen
Beef Tamales