Pork for Tamales You Have To Try

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Pork for Tamales

"A delicious recipe for getting ready red meat to use in making beef tamales. After the meat is cooked and shredded, blend with salsa and refrigerate in a single day. If you're making your own tamale dough, you can need to order 1 1/four cup of the broth earlier than draining."

Ingredients :

1 pound beef butt roast
2 half cups water
1/2 onion
1 clove garlic, peeled
1 bay leaf
salt to taste
eight black peppercorns
1 dried pink chile pepper

Instructions :

Prep : 20M	Cook : 16M	Ready in : 1H20M

Trim fat from pork butt. Cut into chunks and region in a large saucepan. Add water, onion, garlic, bay leaf, salt, peppercorns and chile pepper. Bring to a boil; skim foam from floor. Reduce heat, cover and simmer for 1 hour.
Drain broth, allow meat cool and shred with a fork. Refrigerate in a single day if desired.

Notes :

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