Tamales Nortenos (Part 1)
| Yield: | 6 Servings |
| Categories: | Meats, Mexican |
| 1 | pk | Dried corn husks |
| THE MASA | ||
| 4 | c | Masa harina |
| 4 | c | Lukewarm water |
| 4 | ts | Wyler's granulated chicken boullion |
| 2 | ts | Baking powder |
| 2 | ts | Salt |
| 1 1/2 | c | Lard or vegetable shortening |
| CHILE SEASONING | ||
| 2 | oz | Ancho chile; dried |
| 2 | oz | Pasilla chile; dried |
| 2 | oz | Guajilla chile; dried |
| 2 | oz | New Mexican red chile; dried |
| THE FILLING | ||
| 1 1/2 | lb | Pork shoulder or beef shoulder roast |
| 1/2 | lg | Onion; sliced |
| 5 | Cloves garlic; peeled & smashed | |
| 2 | ts | Salt |
| 10 | Peppercorns | |
| 1 | ts | Cumin seeds |
| 4 | tb | Ground chile seasoning |
| 4 | tb | Lard or vegetable shortening |
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