| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Mexican |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Red chile sauce (salsa); recipe follows |
| 1/2 |
lb |
Dried corn husks |
| 1/2 |
|
Recipe basic tamale dough; recipe follows |
| 1 1/2 |
c |
Pork butt |
INSTRUCTIONS
Make the salsa and set aside to cool to room temperature.
Place the corn husks in a deep, large bowl, cover with boiling water, and
let soak while you prepare the filling.
Prepare the tamale dough, preferably using pork stock to moisten it. When
it is light and fluffy, beat in 1/3 cup of the cooled salsa, mixing
thoroughly to color the dough evenly.
In a mixing bowl, combine the shredded pork with the remaining chile sauce.
Fill, fold and steam the tamales as described in Filling and Steaming
Tamales in the Oaxacan Pumpkin Tamales recipe, using about 1/4 cup of the
shredded pork mixture in the center of the corn husk.
Yield: 20 Tamales
Recipe by: CHEF DU JOUR ZARELA MARTINEZ SHOW #DJ9159
Posted to recipelu-digest Volume 01 Number 262 by Peg Baldassari
<Baldassari@compuserve.com> on Nov 16, 1997
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