Red Chile Tamale
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Red Chile Tamale
  Chiles    Tamales  
Last updated 6/12/2012 12:59:04 AM. Recipe ID 21948. Report a problem with this recipe.
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      Title: Red chile tamale
      Yield: 4 Servings
      1 c  Red Chile Sauce (Salsa),
           Recipe follows
    1/2 lb Dried corn husks
    1/2    Recipe Basic Tamale Dough,
           Recipe follows
  1 1/2 c  Cooked, shredded pork butt
  Make the salsa and set aside to cool to room temperature.
  Place the corn husks in a deep, large bowl, cover with boiling water,
  and let soak while you prepare the filling.
  Prepare the tamale dough, preferably using pork stock to moisten it.
  When it is light and fluffy, beat in 1/3 cup of the cooled salsa,
  mixing thoroughly to color the dough evenly.
  In a mixing bowl, combine the shredded pork with the remaining chile
  Fill, fold and steam the tamales as described in Filling and Steaming
  Tamales in the Oaxacan Pumpkin Tamales recipe, using about 1/4 cup of
  the shredded pork mixture in the center of the corn husk.
  Yield: 20 Tamales

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Recipe ID 21948 (Apr 03, 2005)

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