Recipe: Tamale recipe

Lisa,
I have seen the recipe on the back of the Masa cornmeal package. I usually find it on the aisle with the flour.
Here are some from "The Arizona Coocbook":
(This might be too authentic but is interesting.)
1.)Navajo Tamale
4 c sheep blood
1 1/2 c sheep fat
1 T salt
4 c fresh ground corn
corn husks
Mix in a bowl the sheep blood and sheep fat. Add salt stir; add corn and stir. Wrap up each in a corn husk like kneeldown bread. Bake in a low oven for one hour or boil for thirty minutes.

2.)Tamales
1 lb. corn dough (masa)
1 c lard
1 lb. beef round
2 oz. chili powder
corn husks
Cover cleaned corn husks with water and let stand several hours. (These would be the dried husks.) Cook meat until tender and salt to taste. Shred meat, add pepper and cook to blend flavor. Mix masa with lard. Separate the corn husks into individual leaves. Spread masa on the center of leaf. Spread a layer of meat mixture on masa. Roll, tucking in the tip and of the corn husk. Lay in layer in a steamer and steam until done (about 40 min.)
Hope this helps, Julie