Type what you have

Ingredients

• ✓ chuck roast
• canola oil
• yellow onion
• turmeric
• spinach
• green onion
• flat-leaf parsley
• cilantro
• chive
• fenugreek leaf
• water
• salt
• black pepper
• lemon
• persian lime
• red kidney bean

Instructions

1. 1 Heat 2 tablespoons oil in a large pot over medium-high heat. Add onion; cook and stir until deep golden brown, 10 to 15 minutes. Stir in turmeric for 1 to 2 minutes.
2. 2 Add chuck cubes; cook until coated in turmeric and browned on all sides, 8 to 10 minutes.
3. 3 Heat remaining 2 tablespoons oil in a separate pot over medium heat. Add spinach, green onions, parsley, cilantro, chives, and fenugreek leaves; cook and stir until deep dark green in color, 5 to 10 minutes.
4. 4 Stir spinach mixture into onion and chuck mixture. Pour in enough water to create a slurry consistency. Season with salt and pepper. Stir in lemon juice. Reduce heat, cover, and simmer stew until greens soften, about 1 hour.
5. 5 Pierce dried limes with a fork; add to stew.
6. 6 Continue simmering until chuck is tender, 30 minutes to 1 hour. Stir in red kidney beans. Cook until flavors combine, about 30 more minutes.
7. 7 Discard dried limes before serving.

By marybakes

Ingredients

• ✓ chuck roast
• onion soup mix
• ginger ale
• mushroom

Instructions

1. 1 Preheat oven to 200 degrees F (95 degrees C).
2. 2 Cut the roast into cubes, then place in a 10x15 inch roasting pan with soup mix, ginger ale and mushrooms; mix well.
3. 3 Bake in preheated oven for 4 hours.

By Joanne Hepler

Ingredients

• ✓ chuck roast
• garlic
• coffee
• water
• cornstarch

Instructions

1. 1 Using a sharp knife, make five deep slits around the top and side of roast. Push one garlic clove into each slit.
2. 2 Place roast in a slow cooker and pour coffee over top. Cover and cook on Low until roast is browned and cooked through, about 3 hours. An instant-read thermometer inserted in the thickest part of the roast should read 145 degrees F (65 degrees C), 6 to 8 hours.
3. 3 Transfer roast to a serving platter. Pour drippings into a small saucepan over medium-low heat. Whisk water and cornstarch together in a small bowl; slowly pour into drippings and cook, stirring constantly, until thickened, 3 to 5 minutes. Serve with roast.

By karela

Ingredients

• ✓ chuck roast
• potato
• onion
• red bell pepper
• garlic
• all-purpose flour
• chili powder
• cumin
• salt
• beef broth

Instructions

1. 1 Combine beef, potatoes, onion, peppers, and garlic in a large bowl. In a small bowl, mix together the flour, chili powder, cumin, and salt. Toss the beef mixture with the flour mixture until evenly coated. Place the mixture into a slow cooker, and pour in enough beef broth to barely cover the meat. If you don't have quite enough, you can fill the rest of the way with water.
2. 2 Cook on Low until the beef is tender, 6 to 8 hours.

By LFETSCH

Ingredients

• ✓ chuck roast
• condensed cream of mushroom soup
• onion
• carrot
• red potato
• string bean
• parsley

Instructions

1. 1 Mix cream of mushroom soup, chopped onion, and chuck roast in a slow cooker.
2. 2 Cook on Low for 8 to 9 hours or High for 3 to 4 hours. Add carrots, potatoes, string beans, and parsley 1 1/2 hours before pot roast is done.

By MakeItHealthy

Ingredients

• ✓ chuck roast
• water
• ketchup
• chili powder
• sugar
• salt
• potato
• onion
• carrot
• all-purpose flour
• water

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place the roast in a roasting pan. Cover with the 2 cups water, ketchup, chili powder, sugar, and salt. Cook 1 hour in the preheated oven.
3. 3 Place the potatoes, onion, and carrots in the roasting pan with the roast and liquid. Continue cooking 1 hour, or until the vegetables are tender and the internal temperature of the meat has reached a minimum of 145 degrees F (63 degrees C).
4. 4 Remove the roast and vegetables from the pan, and drain the remaining liquid into a bowl. In a separate bowl, mix the flour and water. Stir into the remaining roast liquid to make gravy.

By Jeanne Ullom Hewitt

Ingredients

• ✓ chuck roast
• all-purpose flour
• tomato sauce
• onion
• brown sugar
• beef bouillon
• chili powder
• garlic
• mustard powder

Instructions

1. 1 Rub the flour into the roast. Place roast in bottom of slow cooker. Pour in the tomato sauce, onion, brown sugar, bouillon, chili powder, garlic and mustard powder. Mix well.
2. 2 Cover slow cooker and cook on high setting for 8 hours OR on low setting for 14 to 16 hours.

By Kathy

Ingredients

• ✓ chuck roast
• all-purpose flour
• vegetable oil
• potato
• onion
• carrot
• mushroom
• beer
• beef broth
• soy sauce
• black peppercorn

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place meat in a plastic bag with the flour. Toss to coat evenly.
2. 2 Heat oil in a heavy skillet over medium-high heat. Remove beef cubes from the bag, and shake off excess flour. Brown beef cubes on all sides, and remove to paper towels to drain.
3. 3 Place potatoes on the bottom of a 3 quart casserole dish or Dutch oven. Place the beef cubes over the potatoes, then cover with onions, carrots and mushrooms. Pour in the beer, beef broth, and soy sauce. Toss in the peppercorns.
4. 4 Bake uncovered for 2 hours in the preheated oven, or until meat is very tender.

By JuleCat

Ingredients

• ✓ chuck roast
• garlic powder
• onion powder
• salt
• pepper
• barbecue sauce

Instructions

1. 1 Gather all ingredients.
2. 2 Place roast into slow cooker. Sprinkle with garlic powder and onion powder. Season with salt and pepper.
3. 3 Pour barbeque sauce over meat.
4. 4 Cook on Low for 6 to 8 hours.
5. 5 Remove meat from slow cooker, shred, and return to slow cooker. Cook for 1 more hour.
6. 6 Serve hot. Enjoy!

By Brandy

Ingredients

• ✓ chuck roast
• pearl barley
• water
• mushroom
• water
• water
• parsley
• dill
• beef broth
• salt
• pepper

Instructions

1. 1 Combine barley and 2 1/2 cups water in a bowl; cover and let soak overnight. Combine dried mushrooms and 1/2 cup water in a bowl; cover and let soak overnight.
2. 2 Place the chuck roast in a large stockpot over medium heat; cover the roast with 5 quarts water. Bring the water to a boil, skimming any foam off the surface. Boil the roast until the foam no longer forms on the water, about 15 minutes. Pour the barley, mushrooms, and the water from both bowls into the stockpot; stir in the parsley, dill, broth, salt, and pepper. Return the mixture to a boil; reduce heat to low; simmer, stirring every hour, until soup has reduced to desired thickness, 4 to 6 hours.
3. 3 Remove large pieces of beef from the soup; trim and discard fat. Cut remaining meat into bite-sized pieces and return them to the soup.

By Lobbylady

Ingredients

• ✓ chuck roast
• pepperoncini
• pepperoncini juice
• butter
• au jus gravy mix
• buttermilk ranch dressing mix
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Combine chuck roast, pepperoncini, pepperoncini juice, butter, au jus mix, ranch dressing mix, salt, and pepper in a slow cooker.
3. 3 Cover and cook on Low until roast is fork-tender, about 8 hours.
4. 4 Remove chuck from slow cooker; shred with 2 forks.
5. 5 Serve with gravy and enjoy.

By JennCrippen

Ingredients

• ✓ chuck roast
• green chile pepper
• chili powder
• oregano
• cumin
• garlic
• salt

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C).
2. 2 Place roast on heavy foil large enough to enclose the meat. In a small bowl, combine the green chile peppers, chili powder, oregano, cumin, garlic and salt to taste. Mix well and rub over the meat.
3. 3 Totally wrap the meat in the foil and place in a roasting pan.
4. 4 Bake at 300 degrees F (150 degrees C) for 3 1/2 to 4 hours, or until the roast just falls apart with a fork. Remove from oven and shred using two forks.

By MISS ANNIE

Ingredients

• ✓ chuck roast
• onion
• vegetable oil
• kidney bean
• pinto bean
• pearl barley
• potato
• water
• onion and mushroom soup mix
• garlic powder
• salt
• pepper

Instructions

1. 1 In a large oven safe pot or roasting pan, saute onions in oil over medium heat.
2. 2 Add meat, and brown well on all sides.
3. 3 Mix in beans; stir continuously until the beans start to shrivel. Stir in the barley. Add potatoes, and add just enough boiling water to cover the meat and potatoes. Mix in dry soup mix and garlic. Season with salt and pepper. Bring to a boil, lower heat, and simmer partially covered for 20 minutes on stove top.
4. 4 Preheat oven to 200 degrees F (95 degrees C).
5. 5 Cover pot tightly, and place in preheated oven. Allow to cook overnight for at least 10 to 15 hours. Check periodically to make sure you have enough liquid to cover; add small amounts of water if needed. Do not stir; stirring will break up the chunks of potatoes.

By Sherrie D

Ingredients

• ✓ chuck roast
• vegetable oil
• ketchup
• red wine
• red wine vinegar
• garlic
• salt
• black pepper
• mustard
• celery salt
• chili powder

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil grate.
2. 2 In a large, nonporous bowl, combine the oil, ketchup, wine, vinegar, garlic, salt, ground black pepper, mustard powder, celery salt and chili powder and mix well. Pierce the roast with a fork all over the meat. Place the meat in the bowl with the marinade and turn several times to coat. Cover and marinate in the refrigerator for at least 12 hours, turning occasionally.
3. 3 Grill over medium heat for 10 to 12 minutes per side, or until internal temperature reaches at least 145 degrees F (65 degrees C).

By Phyllis Kalajian

Ingredients

• ✓ chuck roast
• olive oil
• onion
• garlic
• bay leaf
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 325 degrees F (165 degrees C).
3. 3 Heat a Dutch oven or heavy pot over medium-high heat. Add oil, then sear meat in the center of the pan for 4 minutes. Turn meat over with tongs; sear for 3 to 4 minutes on each side. Remove meat from the pot.
4. 4 Arrange onion, garlic, and 1 bay leaf in the bottom of the pan; sprinkle with salt and pepper. Return meat to the pan, place remaining bay leaf on top of meat, and cover.
5. 5 Cook in the preheated oven for 30 minutes. Reduce heat to 300 degrees F (150 degrees C) and continue cooking until tender, about 1 ½ hours more. An instant-read thermometer inserted in the thickest part of the roast should read 145 degrees F (65 degrees C).
6. 6 Transfer roast to a platter and let rest for 10 to 15 minutes. Slice and top with gravy.

By Teresa C. Rouzer

Ingredients

• ✓ chuck roast
• salt
• black pepper
• garlic powder
• montreal steak seasoning
• barbecue sauce
• brown sugar

Instructions

1. 1 Preheat a smoker to 275 degrees F (135 degrees C) according to manufacturer's directions.
2. 2 Combine salt, black pepper, garlic powder, and steak seasoning in a bowl; rub evenly over roast. Place roast in a baking pan.
3. 3 Cook roast in the preheated smoker until an instant-read thermometer inserted into center reads 165 degrees F (74 degrees C), 4 to 4 ½ hours. Wrap roast in aluminum foil; continue smoking until reaches an internal temperature of 195 degrees F (90 degrees C), about 1 hour more.
4. 4 Transfer roast to a cutting board; let sit for 20 minutes. Leave smoker on.
5. 5 Cut roast into cubes; return to the baking dish. Add barbecue sauce and brown sugar; stir to coat.
6. 6 Smoke for 1 ½ to 2 hours more.

By Bobby

Ingredients

• ✓ chuck roast
• butter
• butter
• salt
• onion
• coffee
• mushroom
• cornstarch

Instructions

1. 1 Melt 2 tablespoons of butter in a large saucepan over medium high heat. Add the roast and sear on all sides until well browned; set aside.
2. 2 In the same saucepan, melt the remaining butter, add the salt and onions and saute for 5 minutes. Return the meat to the saucepan and pour in the coffee and the mushrooms.
3. 3 Bring to a boil, reduce heat to low and simmer for 5 hours, turning meat over halfway through cooking time.
4. 4 To make gravy: Remove a cup of the coffee mixture from the saucepan, combine with the cornstarch, stirring until smooth, and return to the simmering pan. Mix well, remove from heat and serve.

By Arrianna and Tom

Ingredients

• ✓ chuck roast
• barbecue sauce
• teriyaki sauce
• beer
• garlic
• ginger root
• onion
• black pepper
• salt

Instructions

1. 1 In a large bowl, mix barbeque sauce, teriyaki sauce, beer, garlic, ginger, onion, black pepper, and salt. Place the roast into the marinade, cover and refrigerate for six hours, turning often.
2. 2 Preheat an outdoor grill for indirect heat. Remove the roast from the marinade, and pour the marinade into a saucepan. Bring to a boil, and cook for 5 minutes. Set aside for use as a basting sauce.
3. 3 Thread the roast onto a rotating barbecue spit above indirect heat. Cook the roast for two hours, or until the internal temperature of the roast is at least 145 degrees F (63 degrees C). Baste often during the last hour with reserved marinade.

By Sue

Ingredients

• ✓ chuck roast
• salt
• black pepper
• beef stock
• onion
• potato
• carrot
• celery
• parsley

Instructions

1. 1 Season chuck roast with salt and pepper.
2. 2 Heat a large skillet over medium-high heat; brown roast on all sides, about 4 minutes per side. Transfer roast to a slow cooker. Pour beef stock into the skillet, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add broth and onions into slow cooker; cover and cook on Low for 5 hours.
3. 3 Add potatoes, carrots, celery, and parsley. Cover and cook on Low until roast is tender and cooked through, 3 additional hours.

By MakeItHealthy

Ingredients

• ✓ chuck roast
• salt
• pepper
• olive oil
• onion soup mix
• water
• carrot
• potato
• onion
• celery

Instructions

1. 1 Season roast generously with salt and pepper.
2. 2 Heat oil in a large skillet over high heat; add roast and sear, about 4 minutes per side.
3. 3 Place roast in the slow cooker; sprinkle soup mix on top.
4. 4 Add water; scatter carrots, potatoes, onion, and celery on top.
5. 5 Cover and cook on Low for 8 to 10 hours.

By Marie Bongiovanni Thomas

Ingredients

• ✓ chuck roast
• salt
• black pepper
• olive oil
• onion
• green chile pepper
• chili powder
• cayenne pepper
• hot pepper sauce
• garlic powder

Instructions

1. 1 Gather the ingredients.
2. 2 Trim the roast of any excess fat, and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place the beef in the hot skillet, and brown it quickly on all sides.
3. 3 Transfer the roast to a slow cooker and top it with the chopped onion. Season with chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. Add enough water to cover 1/3 of the roast.
4. 4 Cover, and cook on High for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom of the cooker. Reduce heat to Low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.
5. 5 Transfer the roast to a bowl and shred it using two forks (reserve 2 cups of cooking liquid, if desired).
6. 6 Serve in tacos or burritos (see Cook's Note).

By CHARLEY357

Ingredients

• ✓ chuck roast
• butter
• grapeseed oil
• taco seasoning mix
• salsa
• burger bun
• avocado
• black olive
• jalapeno pepper
• crema
• mexican cheese blend

Instructions

1. 1 Melt butter and grapeseed oil in a stockpot over medium-high heat. Cut roast into 3 equal pieces and season with taco seasoning. Sear roast on all sides, 8 to 10 minutes.
2. 2 Pour 1/2 cup salsa in the bottom of a slow cooker. Transfer roast to slow cooker and top with remaining salsa.
3. 3 Cook until meat is fork-tender, 8 hours on Low or 6 hours on High. Remove from slow cooker and shred beef with 2 forks.
4. 4 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
5. 5 Toast slider buns under the broiler for 1 to 2 minutes, making sure not to burn them.
6. 6 Place about 1/4 cup shredded beef onto each slider bun and top with avocados, olives, jalapenos, crema, and cheese.

By thedailygourmet

Ingredients

• ✓ chuck roast
• water
• white vinegar
• brown sugar
• mustard
• worcestershire sauce
• ketchup
• salt
• black pepper
• cayenne pepper
• garlic

Instructions

1. 1 Place the roast into a slow cooker along with the water. Cover, and cook on LOW for 2 to 4 hours, or until beef can be easily shredded with a fork.
2. 2 Shred the beef, removing fat as you go. Remove 1/2 cup of the broth from the slow cooker, and reserve for later. Add the vinegar, brown sugar, dry mustard, Worcestershire sauce and ketchup. Mix in the salt, pepper, cayenne, and garlic. Stir so that the meat is well coated.
3. 3 Cover, and continue to cook beef on LOW for an additional 4 to 6 hours. Add the reserved broth only if necessary to maintain moisture. Serve on toasted buns. The meat can be frozen for future use.

By SwtAenigma

Ingredients

• ✓ chuck roast
• ketchup
• brown sugar
• red wine vinegar
• mustard
• worcestershire sauce
• liquid smoke
• salt
• black pepper
• garlic powder

Instructions

1. 1 Gather all ingredients.
2. 2 Combine ketchup, brown sugar, red wine vinegar, Dijon-style mustard, Worcestershire sauce, and liquid smoke.
3. 3 Stir in salt, pepper, and garlic powder.
4. 4 Place chuck roast in a slow cooker. Pour ketchup mixture over chuck roast. Cover and cook on Low for 8 to 10 hours.
5. 5 Remove chuck roast from slow cooker, shred with a fork, and return to the slow cooker.
6. 6 Stir meat to evenly coat with sauce. Continue cooking for approximately 1 hour more.
7. 7 Serve and enjoy!

By CORWYNN DARKHOLME

Ingredients

• ✓ chuck roast
• butter
• onion
• chile sauce
• white vinegar
• garlic
• brown sugar
• worcestershire sauce
• mustard powder
• salt
• black pepper
• cayenne pepper

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Place roast in a roasting pan; cover pan. Cook in the preheated oven until beef falls apart and shreds easily, about 2 hours.
3. 3 Meanwhile, melt butter in a large skillet over medium heat. Add onion; cook until translucent.
4. 4 Stir chili sauce and vinegar into onion. Fill empty chili sauce bottle with water, shake, and pour liquid into skillet. Stir in garlic, brown sugar, Worcestershire sauce, mustard powder, black pepper, salt, and cayenne pepper; cook over low heat, stirring often, until thickened.
5. 5 Shred beef using 2 forks; stir into sauce and simmer for 30 minutes.

By VFBAUER

Ingredients

• ✓ chuck roast
• olive oil
• sugar
• onion
• tomato paste
• red wine
• red wine vinegar
• garlic
• pickling spice
• bay leaf
• cinnamon stick
• rosemary
• salt
• pepper

Instructions

1. 1 In a large soup pot, cook beef in oil until beef is browned. Remove beef, and set aside. Mix sugar into the drippings, add onions, and cook until golden. Remove onions from pan.
2. 2 Return beef to the pot, and place onions on top. Mix the tomato paste, wine, and wine vinegar together, and add to saucepan. Place the garlic, pickling spices, bay leaf, cinnamon, and rosemary in a spice bag; add to the pan. Season with salt and pepper. Cover, and simmer for 2 to 3 hours, adding more liquid if necessary.

By Kathy Bezemes Walstrom

Ingredients

• ✓ chuck roast
• butter
• onion
• garlic
• ginger root
• rice vinegar
• brown sugar
• soy sauce
• sesame oil
• chile-garlic paste
• salt
• black pepper

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and onion and cook until soft, about 5 minutes. Add garlic and ginger and cook until aromatic, about 30 seconds more. Deglaze the pot with vinegar and scrape the bottom. Add chuck pieces, brown sugar, soy sauce, sesame oil, chile-garlic paste, salt, and black pepper.
2. 2 Close and lock the lid; be sure vent is closed. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove beef and shred.

By Mama J

Ingredients

• ✓ chuck roast
• olive oil
• onion
• ginger
• garlic
• salt
• black pepper
• water
• tamari
• liquid stevia
• beef bouillon
• red bell pepper
• arrowroot powder
• cilantro

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat 2 tablespoons olive oil in the pot. Sear chuck roast in hot oil until brown on all sides, about 10 minutes. Remove roast and set aside. Add remaining 1 tablespoon olive oil to the pot. Cook and stir onion, ginger, garlic, salt, and pepper in hot oil until onion is translucent, about 5 minutes. Add water, tamari, stevia, and bouillon.
2. 2 Return roast to the pot. Close and lock the lid; set pressure to High and set the timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove roast to a plate.
4. 4 Add red bell peppers to the pot and whisk in arrowroot. Set to Sauté mode; cook and stir until sauce is thickened and bell peppers are softened, about 5 minutes.
5. 5 Return roast to the pot; stir until heated through, about 3 minutes more. Top with chopped cilantro.

By dlc1955dec

Ingredients

• ✓ chuck roast
• apple cider vinegar
• lime juice
• chipotle pepper
• adobo sauce
• garlic
• cumin
• oregano
• black pepper
• salt
• clove
• chicken broth
• bay leaf

Instructions

1. 1 Combine vinegar, lime juice, chipotle peppers, garlic, cumin, oregano, black pepper, salt, and cloves in a blender or food processor. Blend the sauce well.
2. 2 Place meat in a slow cooker and pour sauce on top. Add broth and bay leaves. Cover and cook on High for 4 to 6 hours without removing the lid.

By John

Ingredients

• ✓ chuck roast
• garlic
• corn husk
• ancho chile
• vegetable oil
• all-purpose flour
• beef broth
• garlic
• oregano
• cumin seed
• cumin
• red pepper flake
• white vinegar
• salt
• lard
• salt
• masa harina

Instructions

1. 1 Place beef and garlic in a large pot. Cover with cold water and bring to a boil over high heat; reduce heat, cover, and simmer until beef is tender and shreds easily, about 3 1/2 hours. Remove beef from pot, reserving 5 cups cooking liquid and discarding garlic. Allow meat to cool slightly; shred finely with forks.
2. 2 Meanwhile, place corn husks in a large container and cover with warm water; soak, weighed down with an inverted plate and a heavy can, until soft and pliable, about 3 hours.
3. 3 Toast ancho chiles in a cast iron skillet; cool, then remove stems and seeds. Crumble and grind in a clean coffee grinder or with a mortar and pestle.
4. 4 Heat oil in a large skillet; stir in flour and allow to brown slightly. Pour in 1 cup beef broth and stir until smooth. Mix in ground chiles, garlic, oregano, cumin seeds, ground cumin, red pepper flakes, vinegar, and salt. Stir shredded beef into skillet and cover. Let simmer for 45 minutes.
5. 5 Place lard and salt in a large mixing bowl; beat with an electric mixer on high speed until fluffy. Add masa harina and beat at low speed until well mixed. Pour in reserved cooking liquid, a little at a time, until mixture is the consistency of soft cookie dough.
6. 6 Drain water from corn husks. One at a time, flatten out each husk, with the narrow end facing you, and spread approximately 2 tablespoons masa mixture onto the top 2/3 of the husk. Spread about 1 tablespoon of meat mixture down the middle of the masa. Roll up the corn husk starting at one of the long sides. Fold the narrow end of the husk onto the rolled tamale and tie with a piece of butchers' twine.
7. 7 Place tamales in a steamer basket. Steam over boiling water for approximately one hour, until masa is firm and holds its shape, adding more water if needed so the steamer does not boil dry. Serve immediately, allowing each person to unwrap their own tamales.

By jenn