Hot Tomales Name: Brandi Thomas Base: Shaw AFB Recipe: HOT TAMALES 5 lbs. masa or masa harina 2 tbsp. salt 2 tbsp. chili powder 4 c. shortening 1 c. fatty broth Wash 1 lb. corn shucks in hot water to clean. Let soak in water to keep moist. Place masa in mixing bowl; add remaining ingredients and mix well. Spread masa 1/8 inch thick on lower half of shuck, leaving two inches at the top of shuck clean. Drop 1 tbsp. of filling near the center of the mush. fold over the clean end of the shuck. Place in pot with cover, keeping open end up. When pot is filled heat four cups water and pour over the tamales. Cover and simmer for 45 minutes. NOTE: Fresh masa is available in Mexican specialty food stores. Masa harina mix is available in grocery stores. TAMALE FILLING: 2 1/2 lbs. meat 2 tbsp. chili powder 2 tsp. pepper 1 tsp. cumin 2 cloves garlic 2 tbsp. salt 1 1/2 lbs. bacon 2 c. broth Cook meat in water until tender. Save meat broth. Grind or cut into small pieces or put in blender to grind for a minute. Fry bacon. Add cooked meat and remaining ingredients. Simmer for 20 minutes. NOTE: Use beef, beef and pork, equal amounts of venison and pork, chicken or turkey for meat. Add jalapeno pepper to make hotter tamales. For bean tamales, use seasoned refried beans for filling