Favoreats
Favoreats LLC
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INGREDIENTS
1 tsp
minced, rehydrated chipotle pepper , packed ¹
2 tbsp
orange juice
1
1 ⁄ 2 tablespoons (21 grams) olive oil
2 tsp
ancho chile powder
2 tsp
Kosher salt
2 tsp
dried oregano
1 tsp
coarsely ground coriander seed
1 tsp
ground cumin
3
– 3 1 ⁄ 2 pound boneless pork butt, cut into 4 – 5 big pieces
2 tbsp
whole garlic cloves, smashed
1 cup
water
3 oz
(about 12 whole) dried California chiles , stem, seed, rinse and tear into several pieces each
3 cups
water
1 cup
reserved braising liquid from pork (more info in instructions below)
14
1 ⁄ 2 ounce can diced tomatoes
1
⁄ 2 teaspoon ground cumin
1
1 ⁄ 2 teaspoons Kosher salt
1
⁄ 3 cup (40 grams) tamal (masa for tamales)
3
⁄ 4 cup (170 grams) chilled and strained bacon grease
3
⁄ 4 cup (144 grams) Spectrum organic, non-hydrogenated shortening
6 cups
tamal (masa for tamales)
1
1 ⁄ 2 tablespoons baking powder
4 cups
warm chicken broth
1
⁄ 2 cup warm water
Corn husks (about 6 ounces), soak in hot water for about 30 minutes or until soft