Recipe by mzhelaineous
"Pork tamales from our friend Sylvia Gonzales. These are authentic and amazing!"
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pork butt roast
water to cover
California chile pods, seeds and veins removed
New Mexico chile pods, seeds and veins removed
salt to taste
1 (8 ounce) package
dried corn husks
These really are authentic tamales! There are a couple of problems with the way the recipe is written, but nothing that couldn't be easily figured out. Reserve all the broth from the pork - you are going to need one cup for the masa and at least one cup for your chili sauce (I used 2 cups broth instead of 1 cup broth + 1 cup water) When steaming I stand them on end, folded side down, you want to gently steam them and keep an eye on the water level so your pan doesn't run out of water. Tamales freeze well and I have a few set aside for New Years morning. Thanks for a truly authentic recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Sylvia's Pork Tamales
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 194
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