Toni's Mom's Recipe for Tamales
6 to 8 lbs of pork and beef
chile caribe (roast red string chili and chili ancho, then blend in blender until thick. Add spices, oregano, garlic, and crushed cumin seed if making in advance)
1-1.5 lbs of corn husks
10 lbs of masa
2 tsp baking soda
salt (lots) to taste
lots of shortening
Soak husks overnight in real hot water so they will be nice and soft. Rinse multiple times.Boil meat day in advance. Remove all fat. Add to dutch oven with shortening to prevent sticking. Pull meat. Add garlic, and spices if not in chile caribe. Add flour until not runny. Make a thick chile. Add chile carribe. Simmer for a few hours.
Makes 13-14 dozen tamales