Tamale Filling (Beef or pork or chicken)

From Church Cookbook:

1 large onion chopped finely
1 1/2 pounds meat cooked and pulled apart
2 tsp chili powder and oregano
1/2 tsp cumin
1/4 tsp cinnamon
1 tsp salt
1/2 tsp hot pepper liquid
5 Tbsp vinegar
1 1/2 c enchilada sauce

Combine in large frying pan.  Add enchilada sauce and boil rapidly until liquid is gone.

Tamale Sauce:

1 onion
2 Tbsp oil
3 1/2 c tomato sauce
2 garlic cloves
4 Tbsp chili powder
1/2 tsp cumin
1/4 tsp oregano
1 Tbsp salt

Combine and cook until thick.

Tamale Masa:

1 1/3 c. lard or shortening (not oil)
4 c. Masa Harina (flour)
2 tsp salt
2 Tbsp chili powder
2 2/3 c. warm water or broth

Whip lard until fluffy.  Blend in masa flour,salt,chili powder, and water until dough holds together well.   Cover with a damp cloth.  Keep cool until ready to use.  (Each using 2 Tbsp prepared masa) Steam filled tamales for 30 minutes arranging them so that stream can circulate around each tamale.