Lemon Cheese tamales from Mama's Hot Tamales - Los Angeles
Pinto Beans, green chilis, and mont jack cheese tamales
Beef Tamales | MyRecipes.com - Pork is the traditional filling for tamales in New Mexico, but since we use pork in Carne Adovada, we chose beef filling for these tamales. Adjust the ground chile for more or less heat as you prefer. If this recipe makes more tamales than you need, freeze for up to a month.
Since this recipe actually asks for NM chile...I can already say, "I am a fan!" Looks YUM-O!