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2 1/2 lb boneless pork shoulder or butt roast, trimmed of fat and cut
15 large dried chili peppers
Remove stems and seeds from dred peppers. Place on a singler layer in
a baking sheet and roast in a 350! oven for 2-5 minutes until they have
a sweet roasted aroma. Check frequently to prevent burning. Try to avoid
deep inhalation. Remove from oven and soak peppers in enough water to
cover, about 5 cups, for 30
In a 2 quart saucepan, cook and stir flour in bacon drippings over medium heat till light brown. Carefully stir in pureed chili mixture. Simmer uncovered for 5 to 10 minutes until slightly thickend, being careful of splatters. If sauce is too thick, add additional soaking liquid, up to 1 cup to make desired consistency.
In a 4 1/2 to 5 quart dutch oven bring pork, water, onion, garlic, and 1 1/2 t salt to boiling. Simmer, covered, about 2 1/4 hrs until meat is very tender. Remove meat from broth and cool Using two forks, shred meat, discarding fat. You should have 3 1/2 to 4 c shredded meat. Strain broth and reserve 5-6 cups. In a 3 quart saucepan, heat the red chili sauce and add shredded meat. Simmer, covered about 10 minutes.
Fro masa, beat shortening with a mixer on medium for 1 minute. Stir together
masa harina, baking powder and 2 t salt. Alternately add masa harina mixture
and broth to shortening, beating well after each addition. Add just enough
broth to make a thick creamy paste. Soak corn husks in warm water for
5 minutes then rinse to remove
To assemble each tamale, spread 2 T masa mixture in the center of a husk. Place 1 T meat sauce in the middle of the masa. Fold in sides of husk then fold up bottom. Place a mound of extra husks in the center of a steamer basket in a dutch oven and put tamales in basket, open end up. Bring water to boiling. Reduce heat. Cover and steam 40 minutes, adding more water as necessary. Microwaving for a couple minutes works too.
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