INGREDIENTS
For the dough:
3 Cups Corn Flour for Making Tortillas
1 1/3 Butter Cup
2 1/2 Cups of broth in which the meat was cooked
1 Spoon of baking powder
Go out to taste
For the Meat:
350 g of pork meat cut into buckets
2 Garlic Teeth
1/4 of an onion
1 Laurel Leaf
2 cups of water
1 teaspoon salt
For the sauce:
2 Chiles Wide Seeed-Free Chiles
3 Chiles Guajillos Seeed-Free
2 Garlic Teeth
1/3 Spoon of cominos
1 Spoon of vegetable oil
Salt and Pepper to taste
16 Corn leaves for tamales and additional steamer
Instructions for filling:
1.- In a medium pan, place the meat, garlic onion, laurel leaf and 1 teaspoon salt. Cover with water and bring it to boil. Reduce fire and let mansely boil partially covered. Occasionally, pull the foam that forms and some fat from the surface. Cook the meat like 1 hour or until it’s soft to thread it. Sneaks the broth and cut the not too thin meat and book.
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