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Pork Tamales

Ingredients

  • 2 Tbsp. Pork lard
  • 2 cups Water (stock saved from boiling the Chile Ancho)
  • ½ Tsp. Ground cumin
  • 1 Tsp. Garlic powder
  • CHILE SAUCE
  • 6 dozen dried corn husks
  • TAMALE ASSEMBLY
  • + 13 more ingredients
    • 2 oz. Chile Ancho to color masa
    • 3 Tbsp. Baking powder
    • ¼ cup Water
    • 4 cups Pork lard
    • 10 lbs. Masa (cornmeal flour)
    • MASA
    • 1 Tsp. Black pepper
    • 1 Tsp. Salt
    • 1 Tbsp. Garlic powder
    • 2 ½ lbs. Boneless pork butt
    • PORK BUTT
    • 2 Tbsp. Salt
    • ½ lb. Chile Ancho

1. PORK: Place pork butt in medium-size stock pot. Add the garlic, salt and pepper. Add cold water to cover the pork. On high heat, bring to a boil, then reduce heat to medium low and let it simmer partly covered for about 1 ½ to 2 hours. Remove pork from the stock and let it cool at room tempera...

View full recipe at SpringPad

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