Classic Tamales with Red Sauce

INGREDIENTS

INSTRUCTIONS

RED SAUCE
Date: Fri, 8 Mar 1996 14:44:40 -0600 (CST)
From: Chris Kaufman <kaufman@biosci.cbs.umn.edu>
In my typical prompt and timely manner I've wrangled some recipes from the
Minneapolis Hotluck participants and am finally posting them for your
pleasure. From: Carla and Rick Finis, Recipe from the Whole Chile Pepper
Book, Heat Scale: 5, Yield: 2 1/2 to 3 dozen.
Cover the pork roast with water, bring to a boil, reduce the heat, and
simmer until the pork is very tender and starts to fall apart, about 2 1/2
hours. remove the roast and save the meat broth. With 2 forks or fingers,
shred the meat finely.
Combine the pork with the chile sauce and simmer for 15 min, adding more
water if necessary.  Soak corn husks to soften.  Mix masa with shortening
and meat broth and knead to the consistency of a solid dough.
To assemble: place husk in palm, with point towards wrist. Spread the
center of husk with 2 tablespoons of masa dough and top with 1 tablespoon
of meat. Fold sides of husk toward center, then fold the bottom and top and
tie with thin strip of husk. Put 2 cups water in the bottom of a large
kettle, place the tamales on a rack, and steam one hour for each dozen
tamales.
Red Sauce: (I added 1+ teaspoon dried ground habanero -Rick)
Saute onion and garlic until tender. Roast chiles on baking pan at 200 deg
F for 5 minutes. Remove stems and seeds. Puree all ingrediants, with 1 cup
of the water, in blender. Stir in remainder of water. Bring to boil, reduce
heat and simmer for 1 hour.
CHILE-HEADS DIGEST V2 #263
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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