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Filling for Pork in Red Chili Tamales

Ingredients

  • 4 ancho chilies, deveined and toasted
  • 6 guajillo chilies, deveined and toasted
  • 6 pulla chilies, deveined and toasted
  • 2 tbsp. chicken broth
  • 5 lbs. pork
  • 3 cups cold water (put chilies with chicken broth in the Personal Blender until pureed. Set aside)
  • 4 garlic cloves, finely chopped
  • ⅛ cup Princess House® Pure Grapeseed Oil
  • Salt and pepper, to taste

Tools

Instructions

  1. Toast the chiles over medium heat, 3 to 4 minutes. Remove, add to Blender with 1 cup water and blend, add chicken broth and puree to make the chili sauce, set aside.
  2. Boil the pork. When cooled, transfer to Mixing Bowl of Stand Mixer. Connect Flat Beater attachment, shred pork, and set aside.
  3. Preheat Dutch Oven at medium heat adding Grapeseed Oil. Add garlic and shredded pork, sauté for 3-4 minutes.
  4. Add chili sauce and remaining water, and cook at medium heat for 8 to 10 minutes. Let the filling cool before making tamales.
Filling for Pork in Red Chili Tamales



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