About the Recipe
Great for breakfast, lunch, or dinner. Makes about 12 -14 dozen medium sized tamales. This recipe was from Irene's Mom.
Catagories
Entree
Source
Irene's Mom
Ingredients
2 Bag Passillas Dried Peppers (large bag or 1#)
2 Bag California Chilis Dried
24 Tomatillos
20 lb Pork, trimmed well, small chunks or can be shredded after cooking
30 lb Masa for Tamales
5 lb Masarina, dry, if needed
Tub Lard
1 can Olives, Medium, Black Giant Can
Cumin
Chili Powder
Salt
Garlic Powder
Corn Husks
Preparation
Place peppers in boiling water. Boil till skins begin to seperate and soft. While doing peppers, cover meat with water, add salt and garlic to taste, and boil till barely done(do not overcook).
Skin and remove seeds from peppers, blend peppers and tomatilos very well at high speed. (Use liquid from peppers, and if needed from meat if too dry to blend). Bring chilis to a low boil, add any remaining tomatillos, cumin, garlic, salt to taste.
Drain the meat, preserve broth if needed later. Add chili mixture to the meat, and stir. (If too dry a little broth may be added.
Prepare masa, add salt and some chili or chili powder to masa, with lard or sauce from mixture above, as needed. Make tamales, adding two olives per tamale.
Place upright in pots for steaming, cover with husks or tin foil, place lid on pot. Steam for 1 1/4 hour after steam begins to escape, check for doneness.
Save extra chili and broth for appetizer and also for sauce over tamales.