Considered not posting this but in another thread the question was posed about left-overs etc and what to do with them. Like sausage making, I've been wanting to make home made tamales for years and never got to it. I had done a 7 pound butt for the SB and since only two in the house I had a lot of meat left even after another dinner of PP sauced sandwiches. So, decided it was tamale time!! I chopped up that PP and cheated, adding enough of my favorite El Pato red enchilada sauce to moisten it. I also cheated by using the steamer at work to avoid buying my own. Followed the recipe off the bag back and, ya know, it worked. I had watched a coupla vids on you-tube as a tutorial so felt confident enough. Cranked out 36 tamales and after 45 minutes of steam they were done. I kept 12 for myself, enough for two more dinners for us and shared the rest away to buddies. So, for a $7 butt I got 4 meals for us and shared 2 dozen tamales. That's a lot of mileage out of one pork butt. Missed a coupla shots of the pork & actual tamale making...sorry
simple ingredients--melted lard, chicken broth and masa flour=amazing results
heading for the steam bath
out of the steamer...held together nicely...whew
freshly made pintos, spanish rice, tamales topped off with a little salsa verde
simple ingredients--melted lard, chicken broth and masa flour=amazing results
heading for the steam bath
out of the steamer...held together nicely...whew
freshly made pintos, spanish rice, tamales topped off with a little salsa verde