Mom's Traditional Mexican Tamales Recipe

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1. 1Step 1: Cook meat, garlic and salt in a slow cooker for 6 to 8 hours on high.
2. 2Step 2: Place in refrigerator and chill.
3. 3Step 3: Remove meat from refrigerator and remove solidified fat from top.
4. 4Step 4: Drain off liquid, reserving one cup to use in masa.
5. 5Step 5: Shred meat with a fork.
6. 6Step 6: Lightly brown the flour in the oil in a stockpot over medium high heat.
7. 7Step 7: Stir in tomato sauce, red chile sauce and salt, cook until thickened.
8. 8Step 8: Cool to room temperature before using.
9. 9Step 9: Stir sauce into meat.
10. 10Step 10: Beat lard with a stand mixer to the consistency of whipped cream (takes about 15 minutes on highest setting).
11. 11Step 11: Add masa a little at a time in small, golfball sized pieces.
12. 12Step 12: Sprinkle salt and baking powder over the masa and mix well while adding more masa.
13. 13Step 13: Slowly add the beef broth into whipped lard and masa mixture.
14. 14Step 14: Continue whipping the mixture until a small spoonful of masa floats in cold water.
15. 15Step 15: Spread ¼ to ⅓ cup masa on corn husks, a little thicker than ¼ inch thick.
16. 16Step 16: Spread a rectangle that covers husks except 2 inches at bottom and 1 inch at top.
17. 17Step 17: Place about 2 tablespoons of filling in center and add one ripe black olive.
18. 18Step 18: Roll together so that masa completely encircles filling.
19. 19Step 19: Fold bottom end up and place upright in a steamer, folded side down.
20. 20Step 20: Steam for about 40 minutes when fresh, or 90 minutes when frozen.