This Month's Featured Recipe - Pork Tamales
The Filling
• 2lbs pork shoulder and/ or Boneless Boston Butt
• 1/2 medium white onion
• 4 Whole Garlic Cloves
• 2 Bay Leaves
• 2 tsp Kosher Salt
• 1/2 tsp Whole Black Peppercorns
• 10-12 Cups of Water
• 2 tbsp oil (optional) for browning
Guajillo-Ancho Sauce
• 8 large guajillos
• 2 ancho chiles
• 4 chiles de árbol
• 2 cups hot broth (for rehydrating chiles)
• 1 cup broth (to rinse blender)
• 1 tbsp oil (to fry sauce)
• Additional salt to taste (reccommended: 3/4 tsp)
Other Sauce Ingredients:
• 1/4 medium white onion, sautéed
Molcajete paste:
• 2 garlic cloves
• 1/2 tsp kosher salt
• 1/2 tsp whole cumin
• 2 tbsp water
Masa Ingredients
• 6 Cups of Flour
• 1 tsp Baking Powder
• Dry Mustard
• 1/2 Cup Packed Vegetable Shortening
• 1 1/2 tsp Salt
• 3 2/3 Cups of Broth
• 1 Cup Organic Pork Lard