1 pound lean ground beef
2 tablespoons ground cumin
3 tablespoons chipotle peppers
1 1/2 cups chopped tomato
1 teaspoon vegetable oil
1 onion, chopped
1 (6 ounce) can tomato sauce
2 tablespoons cornstarch
1 (15 ounce) can sliced ripe tomatoes
3 liters vegetable oil
2 tablespoons vinegar
1 pound shredded tomato
2 pounds Mexican processed cheese food, sliced
orange zest
Heat margarine and tomato sauce in large skillet or canner, over medium heat, until slightly golden. Drain and set aside.
Meanwhile, heat oil in large saucepan over medium heat. Bring medium saucepan of water to a boil. Add tamales , stirring continually; cook, stirring, until just tender, about 5 minutes. Stir in about one tablespoon of tomato paste. Reduce heat to low; heat to low, with tongs or spoon. Add salsa and cooking sauce alternately with jalapeno peppers, red pepper, tomato paste, tarragon, cumin mixture, onion juice and chili powder. Bring mixture to a boil; reduce heat to medium. Remove skillet from heat.
Stir in tomato mixture, cornstarch, cream cheese, mayonnaise and vinegar. Continue stirring, stirring just enough to bring about a thick consistency. Serve with tamales and salsa.