← All recipes

Tamales 23

Make Tamales 23 at home with Canned Chipotles In Adobo Sauce Chopped, Low Sodium Chicken Broth, Tomatoes Chopped, Boneless Pork Center Rib, and Lard Or Corn Oil. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 2 tbsp
• 3 can
• 1 lb
• 2 lb
• 1/2 cup
• 1 tsp
• 1/2 tsp
• 2 1/2 cup

Method (preview)

1. 1

   Wash and seed anchos.

2. 2

   Place in hot water for 5 minutes.

3. 3

   Place anchos, chipotles, broth, tomatoes, oinion, garlic, oregano, cumin and cloves in large pot.

4. 4

   Cover and simmer about 40 minutes.

5. 5

   Working in batches, puree mixture in blender until smooth.

6. 6

   Heat large pot over med-hi heat.

7. 7

   Season 2 lbs. pork with salt and pepper.

8. 8

   Add to pot and cook until brown, turning occasionally, about 12 minutes.

9. 9

   Add 2 cups chile puree to pork.

10. 10

    Cover and simmer until pork is very tender, about 1-1/2 hrs..

11. 11

    Cool.

12. 12

    Shred pork and return to pot.

13. 13

    Add salt and pepper to taste.

14. 14

    Beat lard in large bowl until light and fluffy, about 3 minutes.

15. 15

    Add masa harina, salt and b.p. Beat to blend. Heat broth and add gradually to masa mixture, beating until thick, about 8 minutes.

16. 16

    Reheat remaining chile puree over low heat. Serve with tamales.