"A delicious recipe for preparing pork to use in making pork tamales. After the meat is cooked and shredded, mix with salsa and refrigerate overnight. If you are making your own tamale dough, you may want to reserve 1 1/4 cup of the broth before draining." — APPLUVR
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pork butt roast
2 1/2 cups
salt to taste
dried red chile pepper
This was ok on it's own, but true Mexican tamale meat has a few more ingredients in it. I used this basic recipe but added 3cl. garlic, cumin, oregano, chile colorado, and I used chicken broth instead of water. It was pretty good, but next time I'll throw in a chipotle chile with mole for a little smokey flavor. This is a great basic recipe to build upon!
I cooked this for use with tamales, but my children were so enticed by the smell, they kept eating it and wouldn't leave it alone! They just LOVED it, plain.
This recipe is as close as you can get to authentic...without flying to San Antonio. The recipe works very well with beef.
This tastes really good. I preferred the pork to beef in tamales when I made both.
What a great recipe! This is easy to make and good in corn or flour tortillas with a little hot sauce. My family loved it!
Very nice, very simple. Just ate it in wraps with mesclun and tomatoes. I cut up the onion, not even realizing the recipe didn't call for chopped onion. Will leave the onion in one piece next time!
* Percent Daily Values are based on a 2,000 calorie diet.
Pork for Tamales
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
** Calories: 32
** Calories from Fat: 15
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