Mexican Tamales

Ingredients

  • 36 small ripe olives
  • 36 corn husks, soaked
  • 2 cups chicken broth
  • 1 cup vegetable shortening (like Crisco)
  • 1 teaspoon salt
  • 1 ½ teaspoons baking powder
  • 3 cups masa harina flour
  • + 7 more ingredients
    • 1 (6 ounce) can tomato paste
    • 4 cups water
    • 2 tablespoons cumin
    • 1 whole bulb of garlic
    • 2 whole jalapenos
    • 5 dried ancho chiles
    • 5 lbs pork roast

1 Place all filling ingredients into a crock pot and cook on low 8 to 10 hours. (I usually do this procedure overnight). 2 When meat is done, remove meat from sauce and shred in bowl this give you the opportunity to remove the fat out of the meat. 3 Run sauce through sieve to remove skins of ch...

View full recipe at SpringPad

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