Pork tamales with chile colorado
Snixy Kitchen
Snixy Kitchen
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Ingredients

  • 8 dozen
  • 30 am on Sunday and immediately got to work making the chile colorado sauce, using the broth from the slow cooker. My cousin joined in around noon as I was frustratingly beating the lard (cringe) into submission in my mom
  • 45 pm. We steamed them in several pots later that night and packed them in the fridge until Christmas morning.
  • 4 dozen tamales
  • 3½ pounds pork butt
  • 6-8 big chunks
  • 1 onion
  • 3-4 cloves garlic
  • 9-10 cups water
  • 1½ teaspoons salt
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 1 teaspoon mexican oregano
  • 1-1½ cups chile
  • 6 ounces whole
  • 2 ounces whole
  • 8 cups pork broth
  • 4 garlic cloves
  • 3 teaspoons ground cumin
  • 1 teaspoon mexican oregano
  • 4 tablespoons vegetable oil
  • 3 tablespoons masa harina
  • 2 tablespoons kosher salt
  • 4 teaspoons
  • 2 teaspoons sugar
  • 1½ cups lard
  • 6 cups masa harina
  • 1½ tablespoons chili powder
  • 1½ tablespoons garlic powder
  • 1½ tablespoons paprika
  • 1½ tablespoons salt
  • 1 tablespoon baking powder
  • 6 cups chicken stock
  • 2-3 tablespoons of
  • of
  • masa
  • husk
  • 2 inches
  • 1 inch
  • 3 inches
  • 4- inch rectangle of masa spread thin on the right edge of the husk
  • 4-5 days in
  • 4-5 months in

Instructions

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