Simmer beef in water to cover for 1 hour, or until very tender

Remove from heat and cool

Cut into very tiny cubes by hand to give the best texture and appearance. Melt drippings or lard in a large, heavy pan

Add beef cubes and stir in the flour

Mix well and when lightly golden, remove from heat. Stir in ground chili and when well combined, add half the beef stock

Cook and stir until well mixed, then add salt, oregano, and garlic

Continue to add beef stock a little at a time

Cook for about 30 minutes more, or until the filling is veiy thick and smooth. Proceed with filling and rolling as described in the Tamale Masa recipe that follows

Makes 10 to 12 dozen tamales. VARIATION: A great chicken filling can be made with 6 cups of cooked, boned and shredded chicken

Combine chicken with 1 pint of sour cream and 4 cups of coarsely grated Monterey Jack cheese and salt to taste

Fill and roll as in Tamale Masa recipe adding a strip or two of parched peeled and seeded fresh green chili down the center of each

For a sweet tamale, see DESSERTS.