Recipe(tried): Tamales

HERE IT IS!
THIS WILL MAKE ABOUT 30. THE RECIPE FOR THE FILLING IS LAST.

30 CORN HUSKS, SOAKED IN HOT WATER 1 HR.
4 CPS MASA HARINA
1 CP. LARD
1 TSP. SALT
4 TSP. BAKING POWDER
3 CPS. WARM MEAT BROTH
BEAT LARD TILL LIGHT AND FLUFFY. ADD DRY INGREDIENTS AND BEAT WELL. GRADUALLY ADD BROTH, BEATING TILL MIXTURE IS LIGHT AND A SPOONFUL DROPPED IN COLD WATER FLOATS. SHAKE WATEER OFF HUSKS. SPREAD DOUGH (1/4" THICK AND 4" SQUARE) NEAR MIDDLE OF EACH HUSK. PUT SPOONFUL OF FILLING IN CENTER OF DOUGH; FOLD OVER TO SEAL IN WILLING. WRAP HUSKS AROUND DOUGH AND FOLD UNDER. STACK TAMALES LOOSLEY ON RACK IN STEAM KETTLE OR COVERED ROASTING PAN. COVER WITH FOLDED TOWEL, STEAM OVER BOILING WATER WITHOUT UNCOVERING FOR ABOUT 2 HRS. IF DOUGH COMES CLEANLY AWAY FROM HUSKS, TAMALES ARE DONE.

RELENO DE RES, PARA TAMALES (BEEF TAMALE FILLING) FILLS 50

FILLING:
2 1/2 LBS. LEAN BEEF
1 TSP. SALT
1 TBSP. CUMIN
1/4 CP. MILD CHILE POWDER
1 ONION, CHOPPED
3 GARLIC CLOVES, MINCED
1/8 TSP. CAYENNE PEPPER
2 CPS. BEEF BROTH (FROM MEAT)
2 TBSP. CORNSTARCH DISSOLVED IN 4 TBSP. BROTH
2 TBSP. PICKLED RED JALAPENO CHILES, CHOPPED

MOLE SAUCE:
6 TSP. BUTTER
6 TBSP. FLOUR
1 QT. HOT MEAT BROTH
1/4 TSP. GARLIC SALT
1/4 TSP. CUMIN
6 TBSP. MILD CHILE POWDER

FOR MOLE SAUCE: MELT BUTTER, ADD FLOUR OVER LOW HEAT, STIRRING WELL. NOW ADD BROTH SLOWLY, STILL STIRRING, THEN SEASONINGS; BRING TO BOIL. SERVE WITH TAMALES.
IMMERSE FIRST 7 INGREDIENTS IN SAUCEPAN WITH WATER, COVER, AND SIMMER TILL MEAT IS TENDER. REMOVE MEAT, SHRED IT. MIX BROTH, CHILES, AND CORNSTARCH; BRING TO BOIL STIRING CONSTANTLY. POUR MIXTURE OVER MEAT. RESERVE.

NOW I'M CURIOUS.....WHAT'S YOUR RECIPE?

LINDA