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Chile Colorado Pork Tamales

By: Sonia Mendez Garcia
  • minutes
  • Serves 48

INGREDIENTS

1

Pork broth from cooked pork

3

lbs Pork butt or shoulder, bone in

1 cup

Vegetable shortening or manteca or pork lard

12

Chiles ancho, dried

48

Corn husks

1

Garlic, whole bulb

1 tbsp

Garlic, granulated

1 tbsp

Mexican oregano

4 cups

Chicken broth

1/2 cup

Chile ancho sauce

2 tsp

Baking powder

4 cups

Masa harina

1

Pepper

1

Salt

2 tsp

Salt

1/2 tbsp

Cumin