Here's some-- all from previous years.

Here is a link that might be useful: previous Cooking Forum recipes

Blueiris, I did a search and found this one for you. It was posted a couple of years ago by Lorijean.

posted by: lorijean44 on 08.01.2006 at 11:24 am in Cooking Forum
I took a tamale-making class at our local Viking store about a year and a half ago. It was great! Here's one of the recipes we made:

posted by: lorijean44 on 08.01.2006 at 11:24 am in Cooking Forum
Gabrielledeveau, I took a tamale-making class at our local Viking store about a year and a half ago. It was great! Here's one of the recipes we made:

Spicy Beef Tamales
Makes 3 dozen

Beef:
2 pounds boneless chuck roast
2 cloves garlic, peeled and crushed
1/2 medium white or yellow onion, coarsely chopped
1 bay leaf
1 tablespoon salt, or to taste
2 teaspoons coarsely ground black pepper

cold water (for braising roast and soaking husks)

Filling:
1 each ancho and pasilla chilies
1 tablespoon neutral-flavored oil (grapeseed or canola)
1 tablespoon all-purpose flour
1/2 cup beef broth, reserved from braising meat
1/2 teaspoon ground cumin
1 clove garlic, minced
1 teaspoon chopped fresh oregano
1/2 tablespoon freshly squeezed lemon juice
1/2 tablespoon salt, or to taste

Masa:
2 cups chilled lard or vegetable shortening
1-1/2 tablespoons salt, or to taste
4 cups masa harina
2-3/4 to 3-1/2 cups beef broth (or as needed), reserved from braising meat

Tamales:
1-1/2 (8 ounce) packages dried corn husks (about 36 pieces), soaked until soft*

choice of garnish: fresh cilantro leaves, thinly-sliced fresh jalapenos, crumbled queso fresco, Cilantro-Lime Crema (recipe follows), Spicy Lime Pepitas (recipe follows), or grilled green onions and lime wedges

1. For the Beef: Place the beef, crushed garlic, onion, bay leaf, salt and pepper in a large braising pan. Add enough cold water to reach three-fourths of the way up the side of the roast, and bring to a boil over high heat. As soon as the water boils, reduce the heat to a simmer and cover the pot. Simmer until the beef is tender and shreds easily, about 2 to 3-1/2 hours. Strain, reserving the cooking, liquid, and discard the remaining ingredients. Transfer the beef in a large bowl, cool slightly, then shred.

2. For the Filling: Toast the ancho and pasilla chilies in a dry cast iron skillet over medium-high heat just until the aroma is released, about 20 to 30 seconds per side; to not burn. Cool briefly, then remove the stems and seeds. Crumble the chilies into a spice mill, then grind into a fine powder. Heat the oil in a large skillet; add the flour and cook until slightly brown. Pour in the reserved beef broth and stir until completely smooth. Mix in the chilies, cumin, minced garlic, oregano, lemon juice, and salt; stir the shredded beef into the skillet and simmer, covered, for 10-15 minutes. Cool completely before filling tamales.

3. For the Masa: In an electric stand mixer fitted with the paddle attachment, beat the chilled lard or vegetable shortening and salt on high speed until fluffy. Add the masa harina and beat at low speed until well mixed. Pour in the reserved cooking liquid a little at a time until the mixture is the consistency of soft cookie dough. (The liquid must be added a little at a time because the amount of liquid needed will vary.) Perform the float test** before rolling the tamales!

4. For the Tamales: Spread each cornhusk flat on a counter or cutting board with the pointed end away from you. With a small spatula or butter knife, spread 2 to 3 tablespoons of masa over bottom half of the husk, leaving a 1/2-inch border (the masa will be about 1/8-inch thick). Place 1 tablespoon of the filling in the center and fold the sides over to cover the filling. Fold the "empty" part of the husk to seal. Use ribbons of husk or butchers twine to tie up the tamales, or just place the tamales (folded side down), in a steamer with a tight-fitting lid until the masa easily pulls away from the husk, about 45 minutes to 1 hour. Make sure the steamer does not run out of water. Serve immediately with your choice of garnish.

*To Soak Cornhusks: Place the cornhusks in a large container and cover with warm water. Soak until soft and pliable, about 3 hours. If necessary, weight down with an inverted plate and a heavy can. Before rolling tamales, drain the water from the cornhusks. Rinse each husk and remove any corn silk. Stand the husks upright in a colander to drain before applying the masa.

**Float Test: Drop 1/2 teaspoon of prepared masa into a cup of cold water. If it floats, the tamales will be tender and light. If it does not float, put it back in the mixer with the paddle attachment and beat until fluffy, adding enough liquid to reach the desired texture. For the lightest-textured tamales, refrigerate the batter for an hour or up to overnight, then beat again, adding enough additional liquid to bring the mixture to the consistency it had before. If the masa is made ahead of time, you will always need to beat it again and add more liquid,m as the moisture absorbs and evaporates. Test every batch of masa before using to roll tamales!

Variation: For mild tamales, omit the pasilla chilies and reduce the amount of ancho chilies added to the recipe. For extra hot tamales, add 1 teaspoon crushed red pepper flakes and 2 chipotle chilies to the meat mixture as it is simmering.

Make it ahead: Tamales can be made up to two days in advance and refrigerated. They freeze well cooked or raw. If cooked then frozen, thaw in the refrigerator overnight and steam to heat through for 15 to 20 minutes.

Cilantro-Lime Crema
Makes 1/2 cup

1/2 cup sour cream
1/8 cup finely chopped cilantro
1/8 cup freshly squeezed lime juice
1/4 teaspoon finely minced lime zest
1/2 teaspoon salt
1/2 teaspoon hot sauce

Whisk all of the ingredients together, then taste and adjust the seasoning as needed. Wait at least one hour before serving to allow the flavors to develop. Serve over tamales sprinkled with Spicy Lime Pepitas (recipe follows).

Spicy Lime Pepitas
Makes 1/2 cup

1/2 teaspoon ancho powder (recipe follows)
1/4 teaspoon cayenne powder
1/2 cup toasted and hulled pumpkin seeds/pepitas (recipe follows)
1/2 teaspoon lime oil (or neutral-flavored oil)
1/2 teaspoon finely minced lime zest

1. Toast the ancho powder and cayenne pepper in a sauté pan over medium-high heat for about 30 seconds. Remove the pan from the heat. Add the pepitas, lime oil, and zest to the sauté pan; exercise caution when adding the lime oil, as it may flare up. Place back on the heat and cook for 1 more minute; cool completely, then serve.

2. If the pepitas lose their crunch, place in a 350 F. oven for 4 to 5 minutes to crisp. Cool and serve.

Toasted Pumpkin Seeds
Makes 1 cup

1 cup unsalted pumpkin seeds
1 tablespoon neutral-flavored oil (grapeseed or canola)
salt, to taste

1. Preheat oven to 375 F.

2. Rinse the seeds. Spread the seeds in a single layer on a large parchment paper-lined baking sheet; air-dry for about 4 hours.

3. Place the seeds in a large bowl and toss with oil and salt. Return to the lined baking sheet in a single layer and roast until light golden brown, about 15 to 20 minutes. Eat whole, or hull as you would sunflower seeds.

*****

It was not difficult at all, and I especially liked the fact that you can make them in stages (the filling one night, the masa another night, etc.) I think it's time for me to make them again, too (and I should remember to take pics next time!)

Lori

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And here is another one that I saved a number of years ago. It was posted by one of our members.

Home Cookin Chapter: Recipes from Thibeault's Table - Not Yet Tried

Tamales
=======
This recipe was sent to me by "Cathy Bicknell" from the Cooking forum, last November.

It is my understanding that she and her family make this particular Tamale recipe.

Making tamales is not difficult but it does take a little time. The meat and chile filling should be made the day before you assemble them. For assembly it is best to have at least two people.

Filling
5 pound pork butt
5 pound beef blade
4-6 cloves garlic
2 large onions, chopped
2 tsp. cumin
2 tsp. Salt
4 oz. Hot dried New Mexico chiles
4 oz. Mild dried New Mexico chiles
4 T. oil
4 T. flour
2 cloves garlic, pressed
1 tsp. ground cumin, or to taste
1 tsp. Salt

Place meat in separate pots to cook. Cover with water, skimming foam from the surface as it cooks. Add half the onion, garlic, cumin and salt to each pot. Reduce heat and simmer until very tender 2 ½ to 3 hours. Drain and save broth. When cool shred meat with fingers or a fork. Mix pork and beef together.

Red chile
Wearing rubber gloves remove stems and seeds from the chiles. Rinse, put in pan and cover with water.
Bring to a boil and simmer until soft about 20 minutes. Remove chiles from pan and reserve water. Using tongs, place 1/3 of chiles in a blender add one cup of the chile water and puree. Put through a colander or sieve pressing until all bits of peel are removed. Process the rest of the chiles in the same manner.
In a large pan, heat the oil. Add the 4 T. flour. Stir over medium heat until browned. Do not scorch the mixture. Add the puree, pressed garlic, cumin and salt and simmer for five minutes. The puree will be very thick. Add the remainder of chile water or broth until the consistency of tomato sauce.
Combine shredded meat with red chile and refrigerate overnight.

Next day

10 pounds of wet masa
2 pounds of lard
1 or 2 packages of dry corn husks
1 jar of green or black olives , optional
1 can sliced jalepeno , optional
raisins, optional
.

Note
If wet masa is not available in your area you will need a large bag of
dry Masa Harina and follow the directions on the package.
Put the corn husks in hot water. Remove silk or debris. Let soak for
one hour. Shake water from husks and dry on paper towels.
Using a mixer, whip lard in a mixing bowl until it is light and fluffy.
Remove from bowl and divide into thirds. Divide masa into thirds.
Using the mixer blend 1/3 of masa and 1/3/ of lard at a time. After all
three batches are mixed put it in a large bowl and using your hands mix
well. Slowly add small amounts of warmed reserved broth until you
reach an easily spreadable consistency. Add a little salt if needed.

Assembly
Hold the corn hush in the palm of your hand pointed end toward you.
Spread about two tablespoons of masa on the top part of the husk,
leaving about a one inch border all around. Put two tablespoons of
the meat mixture on the top of the masa. If desired top meat with an
olive, a couple of raisins and a stip of jalepeno. Bring up both sides
of the husk, press them together and then fold over the top to make an
envelope. At this point you can leave your packets as they are or place
in parchment paper and fold into another envelope covering the whole
tamale. Tamales can then be frrozen on a flat cookie sheet then placed
in ziplock bags for storage.
Note.
It may be necessary to overlap corn husks to be large enough to fold.

Steaming tamales
Stand tamales on end on a rack over water in a large pot. Cover with
additional corn husks. Bring water to a boil , reduce heat cover and
steam at least two hours or until the masa pulls away from the husk
easily. If the tamales are cooked fresh not frozen they should cook in
one hour.

This recipe is an adaptation from The Phoenix Magazine, December 1997
issue.

Thank you both so much - I'll sift through both your posts and try to find what I was looking for, I really appreciate you taking the time to help me out!