Lynn's Red Chili Salsa Pork Tamales
1 cup Red chile sauce (salsa), Shanna's Red Chili
SalsaSAL96
1/2 lb Dried corn husks
1/2 x Recipe basic tamale dough, recipe follows
1 1/2 cup Pork butt
Method :
Make the salsa and set aside to cool to room temperature.
Place the corn husks in a deep, large bowl, cover with boiling water, and let
soak while you prepare the filling.
Prepare the tamale dough, preferably using pork stock to moisten it. When it is
light and fluffy, beat in 1/3 cup of the cooled salsa, mixing thoroughly to
color the dough evenly.
In a mixing bowl, combine the shredded pork with the remaining chile sauce.
Fill, fold and steam the tamales as described in Filling and Steaming Tamales in
the Oaxacan Pumpkin Tamales recipe, using about 1/4 cup of the shredded pork
mixture in the center of the corn husk.
Yield James's Oaxacan Pumpkin TamalesMMT50