Free Recipe Red Chile Tamale
Recipe Type: M Recipes
Recipe Preparation: boil
Cooking Ingredients for Red Chile Tamale Recipe
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
Red Chile Tamale Preparation
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 Volume 01 Number 262 by Peg Baldassari <Baldassari@compuserve.com> on Nov 16, 1997
Cooking Temperature:
Recipe Serves: 1
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