Make red chile con carne or green chile con carne. Make it with small cubes of pork or beef. Stew the meat in a sauce made from Sandia hot chiles and a few big Jims. Soak the chiles in hot water to soften.(discard stems, of course). Bring the chiles and water to a full boil. Simmer the chiles along with onion, lots of garlic, a shake of oregano, salt and pepper, covered for at least 5 minutes longer. Purée the chile and water in a blender or processor or by putting it through a molcajeta. Taste the sauce; it may need a bit of vinegar. Then put browned cubes of meat into the sauce and more garlic, onion, cominos and simmer until the meat is very tender. This is the classic tamale filling. Presuming that you have spread out the masa on to husk, put a narrow strip of chile and meat into the center. Fold over the two sides and one end. Place the tamale into a steamer with the open side up. Fill the steamer and steam for about 25 minutes or until the masa is firm. Open one to find out...

From: Elsa Altshool
Posted By: Elsa Altshool, Via: Via: Chile Head Mailing List
Post Date: Sun, 6 Jul 1997