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Tamales (1 dozen) Recipe

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This recipe for Tamales (1 dozen), by , is from Hall Family's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
William Hall

Category:
Category:
 


Ingredients:  
Ingredients:  
1 lb. meat of choice
4 Pods Chili Ancho (Stem and seeds removed)
Ground Cumin
Paprika
Chili Powder
Garlic Powder
2 cloves Garlic
Black Pepper
Oregano
Salt
1 cups Broth

Directions:
Directions:
THE NIGHT BEFORE:

Soak the Corn Husks under warm water for at least 2 hours, overnight is preferred..

Bake meat in the oven, Use a pan with walls enclosed in foil and support meat on a rack to catch drippings.

While waiting on meat to cook, Simmer the Chili pods in water until Pods are really soft, then use a food processor and puree the pods to a pulp and put in a bowl large enough to hold all the meat.

grind up the cloves of garlic and saute them lightly and add to the pulp mixture

When meat is cooked, use the food processor to grind up the meat and put in the bowl with the chili pulp, add a touch of the drippings to

Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
2 days
Personal Notes:
Personal Notes:
The use of Chili Powder is optional depending on who the Tamales are for

 

 

 

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