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 |
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- 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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