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The Day Before
Prepare the Chili Ancho
- Put the ancho pods in a bowl and cover with boiling water.
- Let sit for 30 minutes or more until soft, then remove the stems and seeds and coarsely chop. Reserve the soaking liquid.
- Let cool and carefully transfer the mixture to a food processor and process adding reserved soaking liquid as needed until smooth.
- Pour blended mixture through a fine mesh sieve and transfer to a covered container and refrigerate until ready to use.
Prepare the Husks
- Fill a stock pot with warm water and corn husks and soak overnight.
- Just before you’re ready to make your tamales, rinse husks and dry well and, if too wide, cut in half. Set aside.
Prepare the Pork
- Cut pork shoulder into small (1-2 inch) pieces.
- Add garlic, pork pieces, and spices to a large stockpot.
- Cover with water and bring to a boil over high heat.
- Reduce to a simmer and cook over low heat for about 3 hours or until meat is tender.
- Remove meat and shred. Let meat cool and refrigerate overnight. Reserve pork broth.
The Day Of