Tamale Round About Recipes

Steps:

• Place pork into a Dutch oven with onion and garlic, and add water to cover. Bring to a boil, then reduce heat to low and simmer until the meat is cooked through, about 2 hours.
• Use rubber gloves to remove stems and seeds from the chile pods. Place chiles in a saucepan with 2 cups of water. Simmer, uncovered, for 20 minutes, then remove from heat to cool. Transfer the chiles and water to a blender and blend until smooth. Strain the mixture, stir in salt, and set aside. Shred the cooked meat and mix in one cup of the chile sauce.
• Soak the corn husks in a bowl of warm water. In a large bowl, beat the lard with a tablespoon of the broth until fluffy. Combine the masa harina, baking powder and salt; stir into the lard mixture, adding more broth as necessary to form a spongy dough.
• Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling into the center. Fold the sides of the husks in toward the center and place in a steamer. Steam for 1 hour.
• Remove tamales from husks and drizzle remaining chile sauce over. Top with sour cream. For a creamy sauce, mix sour cream into the chile sauce.

Steps:

• Preheat oven to 375 degrees. Spray a bundt pan with cooking spray.
• For filling, brown the ground beef (drain if necessary & return to pan), sprinkle with seasonings, and add in the salsa. Simmer for 5 minutes.
• Meanwhile, chop the bell pepper(s) and sprinkle them in the bottom of the bundt pan (this is mostly for decoration).
• For cornbread, prepare the muffin mix as directed on the box and stir in the cheddar cheese. Spread half the batter over the peppers.
• Dump all the meat mixture in the bundt pan next and spread the remaining batter evenly on top of the meat.
• Bake 35-40 minutes or until top is lightly browned. Invert onto a serving plate. Slice into wedges and serve with sour cream, cilantro or whatever toppings you like.