"The belly rules the mind."--Spanish Proverb

TAMALES Recipe

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This recipe for TAMALES, by , is from GRAMMAS FAVORITES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Gramma

Category:
Category:

Ingredients:  
Ingredients:  
MEAT
6-7 lbs pork roast
4 cloves garlic
2 onions, chopped
1 tablespoon cumin
1 tablespoon black pepper
1 tablespoon salt
Cover with water and simmer till tender 2-4 hours

RED CHILI SAUCE
5-7 dry ancho chilies - seeds and stems removed.
Put in a sauce pan and cover with water and boil for 10 minutes or until tender. Combine with 2 cloves garlic and 2 cups reserved chili water. Blend in blender till smooth. Melt 2 tablespoons lard in pan. Once melted on medium high add pureed chili sauce. Saute for 10 minutes, stirring occasionally.

Once meat is tender, shred in a large bowl. Add 6 tablespoons chili powder, 3 tablespoons garlic powder, 3 tablespoons cumin, 1 tablespoon black pepper, 2 tablespoons salt. Mix and ten add 1 1/4 cups chili sauce.

Directions:
Directions:
MASA DOUGH
8 cups corn flour
2 tablespoon baking powder
2 teaspoon salt
2 1/2 cups pork broth
1/4 cup chili sauce
Mix until creamy.

SOAK CORN HUSKS at least 2 hours in hot water.

Spread masa on husk, add meat, wrap, place in a steam pot. Steam for 2 hours.

Can be frozen.

 

 

 

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