- Bag of masa harina
- Lard
- Onion powder
- Ground cumin
Authentic Filling
- Large cut of beef for cooking and shredding
- 8 Poblano, Anaheim or Pasilla chiles, fresh if possible.
- 3 large potatoes
- 1 jalapeno
- Fresh garlic
- White onion
For the Wrapping and Cooking
- 2 8-ounce packages dried corn husks
- Tamale steaming bucket or a large, deep pot with a rack or steaming basket inside to keep the tamales out of the water.
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