These tamales taste really good. I have tried to make it easier and less time consuming to make, but made sure they still have a great flavor. Of course you could go the long route like making your own chilli sauce and spend considerably more time, I have done this before, and the would taste even better. But these are definitely a big step up from store bought ones. Here is the recipe:

Ingredients

• Meat
  • 1 3lb beef rump roast
  • 2 cups of water (to cook the meat in)
  • 2 16 oz cans of good enchilada sauce
  • 1 tablespoon garlic powder
  • 1 teaspoon chipotle chili powder
• Masa
  • 3 cups of Masa Mix
  • 1 cup of vegetable shortening
  • 1/2 tsp salt
  • 1/2 cup of the Beef cooking liquid
  • about 1 cup of water (add to masa while mixing till forms a dough consistancy)
• Corn Husks

Directions

Cook the roast till falling apart (6-8 hours in a crock pot or 1 1/2 hours in a pressure cooker). When roast is nearing cooking completion take cans of enchilada sauce and heat in a pan and add in the garlic and chili powder and simmer for about 15 minutes to combine the flavors. Also soak the corn husks till pliable.  Remove meat and cut into chunks and shred. Now add enchilada sauce and mix. Add all the Masa ingredients to a mixing bowl and mix with an electric mixer till combined. Take the masa mixture and spread over a corn husk and then add about 1 tablespoon of the meat mixture to it and roll the coated corn husk around the meat so it surrounds it. Fold the end of the tortilla up and set on a plate so it doesn’t unravel. Continue to repeat all tamales are done. Now stack as many as will fit into a steamer leaving enough room between for steam to flow around all of them and steam for about 20 minutes till the masa is firm. Let cool enough to eat. You can refrigerate or freeze the extra and microwave later.