Favoreats
Favoreats LLC
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INGREDIENTS
1
pork tenderloin
3
Ancho chiles
2 tsp
Chile de arbol
1 1/2 cups
Corn, fresh or frozen kernels
20
Corn husks, dried
1
head Garlic, cloves removed, roasted
1
Onion, medium
1
Red onion, large
1 cup
Apple juice concentrate
6 cups
Chicken stock, homemade
1
Bourbon-ancho sauce
1 tbsp
Honey
6 tbsp
Maple syrup
2 tsp
Allspice
1 tsp
Allspice, ground
2 tbsp
Ancho chile powder
6 tbsp
Brown sugar, light
3 tsp
Cinnamon, ground
1 pinch
Cinnamon
1/2 tsp
Cloves, ground
1 1/2 cups
Cornmeal, yellow
1
Mexican spice rub, New
1 tbsp
Pasilla chile powder
8
Peppercorns, whole black
1
Salt
2
Salt and freshly ground pepper
6 tbsp
Vegetable shortening
4 tbsp
Olive oil
1/4 cup
Pecans, toasted
6 tbsp
Butter, unsalted
1 stick
Butter, unsalted
1
Pecan butter
1
Sweet potato tamale with pecan butter
2 1/8 cups
Bourbon
2 cups
Chicken stock or water
1
Large or 2 medium sweet potato, roasted at 375 degrees for about 1 hour or until soft, then peeled and flesh mashed