Posted by Wine & Spice on 1/10/2017 to South of the Border

Makes About 100 Tamales (depends of size and amount of filling)

Ingredients for Green Chili Sauce:

32 Oz Diced Roasted Green Chili (Medium Heat, Frozen), Thawed

3 Tbsp Adobo Lime, Ground

Preparation:

Mix chilis and ground Adobo Lime together and keep cold until ready to use.

Ingredients for Red Chili Sauce:

15 Lg Dried Chilies (Anaheim or Pasilla)

6 Cloves of Garlic, Peeled

2 Tsp Milford’s Mexican Blast

1 Tsp Salt

2 Tsp Masa (Corn Flour)

2 Tsp Canola Oil

Preparation:

The day before your assembly, prepare the red chili sauce.

Preheat oven to 350º. Remove the stems and seeds from your dried chilis and place on a sheet pan. Roast these in oven for about 4-5 minutes until you smell the chilis, peeking to ensure that they are not burning.

Place roasted chilis in really hot water making sure they are submerged, for 45 minutes to rehydrate them. Remove chilies from liquid, reserving 2 1/2 cups of soaking liquid.

Place chilis and reserved soaking liquid into a blender with garlic and Milford's Mexican Blast. Cover and blend until smooth.

In a medium sauté pan, heat the oil and add the masa. Stir until browned. Add the chili mixture and simmer for about 10 minutes until slightly thickened.

Cool, and place in fridge until ready to use.

Ingredients for Shredded Pork:

7.5-8 Lbs Bone-In Pork Roast

2 Cups Water

1 Onion Chopped

10 Cloves of Garlic, Peeled

3 Bay Leaves

2 Tbsp Milford's Mexican Blast

1 Tsp Sea Salt

Preparation:

Place the pork roast in the bottom of a crock pot. Add water, Bay Leaves and salt. Sprinkle the top of the roast with Milford's Mexican Blast, add the garlic and chopped onion.

Cook on low for 8 hours. Let cool in liquid.

Remove pork and reserve the liquid (to be used in the masa mixture for Tamale filling).

Shred pork and set aside in fridge until ready to use.

Day of assembly:

Start by hydrating your corn husks in warm water for about an hour. Then remove them and place in a bowl for use on assembly line.

While that is hydrating, heat half of the shredded pork in the red chili sauce. Set aside.

To make the masa, which we like to do in batches, in a stand mixer, fluff up 2/3 cup vegetable shortening, then add 2 cups Masa and 1 1/3 Cup of the reserved cooking liquid from the pork. You can substitute chicken or beef broth for the cooking liquid. You want the consistency of the masa to be pasty, not too wet and not too dry. Pliable.

Place all the ingredients on a table with something like cutting boards to use as your works space.

To make the green chili cheese version tamale, take a hydrated corn husk and lay it out on your work space, take a couple of tbsp of the masa mixture and spread it out evenly in a rectangle formation leaving room on both sides. Add the pork, green chili and cheese.

Next fold and roll the corn husk just over the filling and fold the bottom (to hold the filling inside). The tamales are steamed, so place the assembled tamales in a steamer insert as you make them. Continue until you have enough to steam one batch.

To make the red chili version of the tamale, follow same steps with the masa as above, and add the pork red chili mixture. Next fold and roll the corn husk just over the filling and fold the bottom (to hold the filling inside) and place in steaming vessel. Continue until you have enough to steam one batch.