Ingredients:
5 lb Pork roast
__chili ancho
1 lb pinto beans
__ red chili sauce
__ cumin
__ garlic
__ salt
5 lb. MASA
1 1/2 lb. lard
Instructions:
Prepare a ahead of time:
- Cook pork roast
- Soak chili ancho, puree w/ water to make a paste
- Cook pinto beans
Day of:
- Soak corn husk for 45-60 minutes
- Pull pork. Add red chili sauce, salt, cumin, & garlic.
- Puree beans. Refry in lard, add salt, red chili paste, garlic, & cumin.
- Make MASA- Combine 1 1/2 lb. lard, juice from meat, red chili paste, & salt.
To Build:
- Spread MASA on smooth side of husk (1.2 way up, full coverage, but not too thick)
- Pork & Bean Filling- Aprrox. 1 tbl spread on one side, lengthwise. Roll & fold ends-tie bean wraps.
- Cook- steam standers up 1 hour or micro steam 5 minutes.
YIELD:
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Tamales (in progress)
Difficulty: Medium
