After living in PHoenix for 3 years, my husband begged me to try tamales this year. I must say, this recipe is far better than good. I read a couple of recipes, so I wandered a little from this recipe. I used the Ancho chiles, but also used 4 oz. of the New Mexico chiles. Plus I used 1 BULB of garlic for the meat preparation, as well as 1 BULB of garlic in the chile preparation. As for the chile preparation, I used a totally different method, which took far less effort. I removed stems and seeds. Then placed all chiles in stock pot with enough water to just cover them. I boiled them for about 30 minutes with 1/2 sliced onion, cumin, garlic, oregano, and white vinegar. I let this cool slightly, and then placed chiles and 2 ladles of chile broth into a blender. Blend on high for about 1 min. until thoroughly liquified. I had to do this in batches. Then I poured blended mixture into large bowl, and stirred once all of the chiles and juice were blended to incorporate it all together. This was WONDERFUL! Note that chile mixture will be slightly bitter, but flavors of the meat and the sweetness of the masa balanced this all out in the end. I cannot tell you how pleased I was with this outcome. BEST tamales ever made!!!
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After living in PHoenix for 3 years, my husband begged me to try tamales this year. I must...