Happy Eats!

CHILE ANCHO SAUCE FOR PORK
1lb. chile ancho dry ( need to go to Mexican store)
put in 6qt. Pan cover with water 2 inches above chile boil for 2 hours, or until
soft add water as needed.
Add 1 tablespoon salt and 1 garlic clove chopped
Take stems and seeds out wear rubber gloves to remove stems and seeds. Put in
the blender 2 cups at a time until it turns to thick liquid. Don’t forget to
keep
Adding juice from the boiled chile. Strain in steel strainer, not pasta strainer.
Throw pulp and seeds away. Consistency should be like a thick soup and yield
15 cups.

PORK BUTT
8 lbs.
Cook about 2 to 3 hrs.
Add 1 tablespoon salt and 1 garlic clove chopped. For Tamales shred when cooked.

Save juice from meat for later use.

STUFFING MIX OF PORK AND ANCHO SAUCE
10 cups chile ancho
8 lbs. Shredded pork butt
Put pork and chile ancho in a 8 qt. Pot, bring to boil, the mix should be the
consistency
Of a sloppy Joe, if to thin boil the mix down if to thick add some chile ancho
or water,
This is done to taste.

MASA FOR TAMALES
10 lbs. masa
Buy masa prepared. ( best way is to go to tortilla factory ). Masa should be
moist. If to thick add pork butt stock ladle at a time. Mix with hands or 2
strong spoon, better to do this by hand. Helps to work with only half the masa
at a time

CORN HUSKS
2 lbs. Corn husks (dry) Corn husks can be purchased at Mexican store.
Soak in large pan of water to soften and clean husks for an hour or more.
Drain corn husks.

ASSEMBLY OF TAMALES
12qt. Pot with heavy bottom, put metal funnel wrapped in foil in the middle
of the pot, add some small husks on the bottom of the pot so not to burn tamales.
Spread about 1/4 inch of masa on the tamale husk add meat filling in the
middle, fold
Husk on each side then fold in half. Stack tamales in prepared pot vertically
to 1 inch
of top of pot, cover with more small corn husks. Cover with about 6 inches of
boiling water after filling with tamales. Cover pot. Cook for 1 1/2 to
2 hours, on medium heat keep checking for water so not to boil dry add boiling
water only.Test for doneness by unrolling a tamale of corn husk. If it comes
off easily it is done.

Yield about 6 dozen tamales.