Tamale making is a well honored tradition in many hispanic households at  Christmastime.Even with many wives and mothers working outside the home today,when you get a group for a Saturday of tamale-making,enough succulent tamales can be prepared and frozen to last the entire holiday season.

Make 4 dozen tamales:

4 pounds stewing beef,cubed

2 quarts of water

1 tablespoon salt

2 tablespoons shortening

3 tablespoons flour

4 cups Red Chili paste

1/2 teaspoon granulated garlic

2 cups meat broth

6 ounces diced black olives

6 jalapeno peppers,sliced (optional)

1 cup black raisins (optional)

1 1/2 pounds lard at room temperature

1 teaspoon salt

5 pounds masa (either fresh or packaged masa harina,prepared according to instructions on package)

2-3 cups water

1 1/2 pounds corn husks,soaked in a hot water for 10 minutes until flexible

First,prepare the chili con carne for tamales and water in large kettle with salt.Cover and bring to boil.Reduce heat and simmer until meat is tender,about 3 hours.Remove meat from broth.Set meat and broth asside to cool.When meat is cool,shred. Heat shortening in a large saucepan,add flour,and brown lightly.Add red chili paste,garlic and meat broth.Add olives,jalapenos and raisins.Simmer for 10 minutes,stirring occasionally.Add shredded meat and cool.Beat the lard and salt until fluffy.Add the masa,gradually alternating with the water.The mixture is ready when a teaspoon of it drop into a cup of water will rise to the top and float.Assemble tamales by spreading 2 tablespoons preapared masa mixture on the smooth side of a corn husk.Place 2 tablespoons chili con carne in the center of the masa.Roll up the husk lengthwise,fold over,and pinch end to hold in filling.To cook,set tamales on end in a steamer and steam for 30-45 minutes. Enjoy!