Chris, these are from my wonderful friend Dina. I am going to try them out myself in a few days. Just need to assemble some of the other ingredients. She also sent me one for Salvadoran tamales that require plantain leaves and are filled with chicken. Hope this is what you are looking for.
Tamale dough:
6 cups Maseca Corn Masa Mix for Tamales (or the corn flour you already have)
3 cups beef broth
3 cups warm water
1 cup beef or pork lard
2 tablespoons Chili powder
2 teaspoons of each: salt, ground cumin, garlic powder
1 or 2 bags of corn husks
Ground meat mixture:
1 pound (85-90% lean) ground beef (need a bit of fat in the meat)
1 pound ground pork
2 tablespoons Chili powder
1 1/2 teaspoon ground cumin
1 large clove garlic, minced
1/2 cup chopped onion
1 cup beef broth
salt and pepper to taste
In a large saucepan with lid, brown ground beef and ground pork until no longer pink. On a separate sautee pan caramelize onions, add garlic and blend in blender with all the spices and half of the beef broth to make a sauce. Add this sauce to meat, add the rest of the beef broth, cover, and simmer for 30 minutes, or until most of the juices are evaporated.
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Instructions:
Soak the corn husks in warm water until soft. Rinse and drain the corn husks before use. Cut each husk about 5 inches wide, or double them if they're too narrow to make them 5 inches wide for each tamale.
Blend with an electric mixer (I usually blend all ingredients with my hands) Maseca corn masa mix for tamales, lard, all the spices, water, and the beef broth to obtain a consistent mixture.
Spread masa evenly on half of each corn husk, 1/8 inch thick, until all the dough is spread on the all the corn husks.
Spread a spoonful of the ground meat mixture on the top, center of the masa.
Fold the sides of the corn husk to center over the masa so that they overlap to make a long package.
Fold the empty part of the husk under so that it rest against the side of the tamale with a seam.
Place the tamales in a steamer, with about 1 cup water, or according to the steamer's instructions, and cook tamales for 40-50 minutes. Check every 20 minutes.The tamales are cooked when they separate easily from the corn husk.
The leftovers may be frozen for up to 3 weeks, warmed up in the microwave or in a steamer.