Grandma's Old-Fashioned Tamales

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Meat for Filling

1 chuck roast (about 3 1/2 pounds) or 3 1/2 pounds flank steak

1 tablespoon olive oil

1 onion

3 garlic cloves, crushed

2 teaspoons dried oregano

2 teaspoons salt

1 teaspoon pepper

3 cups water

Red Chile Sauce

15 California dried red chiles (may use half New Mexico chiles for

a hotter sauce)

Boiling water

2 garlic cloves

2 cups water

2 tablespoons oil

2 tablespoons flour

1 garlic clove mashed with 1 teaspoon salt

1 teaspoon dried oregano

2 teaspoons toasted cumin seeds, crushed

1 cup reserved beef-

cooking broth

The Filling

Cooked beef cubes (above)

Red Chile Sauce (above)

1 can (6 ounces) black olives, drained

The Tamales

1 package (8 ounces) corn husks (hojas), the widest and largest you

can find

1 tablespoon salt

3 cups reserved beef-

1 pound lard (preferably rendered by a butcher), or use solid

vegetable shortening

4 pounds freshly ground masa (see box, this page)

1/4 cup reserved chile sauce (above)

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