This is the recipe I use faithfully for my tamale filling and it makes a great enchilada filling too. It's easy. Let it cook overnight and the next morning you have meat ready to place in your masa. We use boneless chicken breast. We like to have extra sauce to pour over the tamales when we eat them so for 4 lbs of meat we double the rest of the ingredients before slow cooking. This gives us enough filling for at least 24 large tamales and left over sauce for pouring or dipping later. We make at least 4 dozen when we make them because our family and friends can't seem to get enough. Even my husband's Mexican family loves them. I do advise trying different kinds of hot pepper sauces the first few times you make it because it really affects the flavor and you may find one you enjoy more. I give this 5 stars because the flavor is deliciously spicy but doesn't create that uncomfortable lingering burn some fear.
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This is the recipe I use faithfully for my tamale filling and it makes a great enchilada...