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Ingredients

Tortillas

• 450 gm Plain flour
• 1 tsp Salt
• 1 tsp Baking powder
• 1 tblsp plus 225 gm Lard
  
• 180 ml Cold water

Filling

• 6 Garlic cloves
  
• 4 Chilis, large fresh green
• 450 gm Beef, well cooked

Mix the dry tortilla ingredients. Mix in 1 tblsp of the lard and then add enough water to make a stiff dough. Mix in the remaining lard. Beat the mixture into a light, soft dough.

Place 1 tblsp of the dough in the centre of each corn husk and spread it out until approximately 12 mm thick.

Prepare the chilis by slicing lengthwise, flatten and dry fry each side for a few seconds until they change colour. Put the chilis into a bowl and cover with boiling water. Leave to soak for at least 30 minutes.

Liquidise the chilies with the garlic and a little of the soaking liquid. Fry the puree for 5 minutes.

Shred the beef and add to the chili puree.Mix well.

Put 1 tblsp of the filling in the centre of the dough and roll up the dough and husk to enclose the filling. Fold over the ends of the husks.

Wrap another husk around the first and tie the ends.

Cook the tamales in a steamer for about 1 hour.