Ingredients Jump to Instructions ↓

  1. 1/4 cup oil vegetable

  2. 2 pounds beef, bottom round roast

  3. 2 cups Clamato Spicy Green Sofrito

  4. 3 cups Clamato Tomato Cocktail

  5. 2 cups water

  6. 2 cups Clamato Tomato Cocktail

  7. 4 New Mexico chilies

  8. 2 ancho chilies

  9. 3 cloves garlic

  10. 2 teaspoons cumin, ground

  11. 1 teaspoon salt

  12. 3 cups masa mix for tamales

  13. 2 tablespoons paprika

  14. 2 tablespoons salt

  15. 2 tablespoons chili powder

  16. 2 tablespoons garlic powder

  17. 1 tablespoon cumin, ground

  18. 1 tablespoon baking powder

  19. 2 teaspoons sugar

  20. 2 cups liquid from cooked beef

  21. 1 cup vegetable shortening

  22. 2 bags dried cornhusks (3 dozen soaked in water for at least 1 hour)

Instructions Jump to Ingredients ↑

  1. In a large pot with cover, heat oil over medium-high heat, add beef and brown on all sides.

  2. Add Clamato Spicy Green Sofrito, chili powder, Clamato and water; cover and bring to boil. Reduce heat to simmer about 60-90 minutes or until tender.

  3. Remove beef and cool slightly then shred with fork.

  4. Strain and save cooking liquid.

  5. In a large bowl, sift together masa, paprika, salt, chili powder, garlic powder, cumin, baking powder and sugar; mix well.

  6. Add vegetable shortening; mixing well with spoon or spatula.

  7. Add cooking liquid about ½ cup at a time until dough is thick (peanut butter-like consistency).

  8. Place two cornhusks together with their wide sides overlapping about 1-2 inches.

  9. Place about 2-3 tablespoons of dough in the center of a piece of cornhusk.

  10. Make a channel in center of dough with spoon, fill with shredded beef; cover filling with about 2-3 tablespoons of dough.

  11. Fold down the top of the cornhusk to cover dough, and then fold over the right side, next fold up the bottom, and the fold over the right side.

  12. Use a second set of cornhusks and place the tamale across and wrap a second time.

  13. Place the tamales vertically and side-by-side in a steamer basket of a double boiler.

  14. Steam tamales for about 2½ hours, adding more hot water to boiler, if necessary.

  15. Remove top stem of dried chilies and shake out loose seeds.

  16. Soak chilies and garlic in Clamato for at least 30 minutes.

  17. Place in a blender or food processor, add cumin and salt; puree until smooth.

  18. Place in pot and cook on for 20 minutes over medium low.

  19. Serve with tamales.


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