xochimilco mexican restaurant pork tamales
Xochimilco Mexican Restaurant Pork Tamales Source: Xochimilco Mexican Restaurant, Sacramento, California Meat Filling 1 pound lean boneless pork butt or shoulder, trimmed of excess...
Ingredients
- 1poundlean boneless pork butt or shoulder, trimmed
- 11/2 cups water
- 4large dried new mexico or california chiles (about 3 ounces)
- 1clovegarlic, minced or pressed
- 3/4teaspoonsalt
- 1/2teaspoondry oregano
- 1/2teaspooncumin
Directions
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Xochimilco Mexican Restaurant Pork Tamales Source: Xochimilco Mexican Restaurant, Sacramento, California Meat Filling 1 pound lean boneless
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Bring to a boil
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reduce heat and simmer for about 1 1/2 hours
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Pork simmered in red sauce is Mexico's traditional filling for tamales.) Masa Dough Whip 1 1/3 cups lard, left over pork broth, or solid sho
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Blend in 4 cups dehydrated masa flour (corn tortilla flour)
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2 teaspoons salt, if desired, and 2 2/3 cups warm water
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Mix until dough holds together
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If made ahead cool, cover, and refrigerate for up to 3 days and bring to room temperature before using