Pork and Ancho Chile Tamales with Mexican Red Sauce

Pork and Ancho Chile Tamales with Mexican Red Sauce
Photo by Lee Harrelson

Ingredients

  • 1 ¼ cups Mexican hot-style tomato sauce
  • 1/3 cup dried cherries
  • 24 dried corn husks
  • 2 cups hot water
  • ½ cup fat-free, less-sodium chicken broth
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cumin
  • + 9 more ingredients
    • 1 cup chopped onion
    • Lime wedges (optional)
    • 4 ½ cups Basic Masa Dough
    • 1 (1-pound) pork tenderloin
    • Cooking spray
    • ½ teaspoon salt
    • 3 tablespoons fresh lime juice
    • 5 garlic cloves
    • 1 ancho chile, stemmed

1. Place corn husks in a large bowl; cover with water. Weight husks down with a can; soak 30 minutes. Drain husks. 2. Combine broth, cherries, and ancho chile in a microwave-safe dish. Microwave at HIGH for 2 minutes or until cherries and ancho are tender. Combine broth mixture, onion, and next 5...

View full recipe at My Recipes

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