My great great Grandma’s Texas Tamale Family Recipe For The Best Red Chili Pork Tamales On YouTube.

Ingredients List Red Chili Sauce: 1-12oz bag of dried Guajillo Chilies Stemed and seeded. 2 tbsp kosher salt or 2 heaping teaspoons of sea salt 1 tbsp garlic powder or 12 to 14 cloves of fresh Garlic 1 tbsp onion powder or 1 large brown onion 2 to 3 cups of water to blend with chilies in blender. Cut off stem with scissors, cut up side of the chile as seen in video and remove seeds from chilies. Fill a 10 to 13 quart pot 3/4 the way full with water. Bring water to a boil, add seeded chilies to boiling water, stir chilies for 2 minutes in boiling water then turn flame to low, cover pot and set timer for 20 minutes. Slow Roasted Pork: 12 pound bone in Pork Butt. 3 brown or white onions cut in quarters leaving the root stem attached. 4, 12oz Negra Modelos. Sazononador seasoning. 8 heads of fresh garlic sectioned and left in husks. 1/2 to an wholesome 3.5oz bottle of your favorite brand of liquid smoke. The Tamale Masa: 12 to 15 lbs of fresh Masa for Tortillas 4 cups of pork broth yielded from roasted pork. You will mix in 1 cup of the pork broth to every three pounds of masa. Additional Ingredients you will need for the preparation of all the above: 6, 1 pound boxes of Farmer John Manteca (or any brand of pork lard) just make sure it’s PORK lard. 4, 16oz packs of dried corn husks (Hojas Para Tamales) 2, 40 quart tamale pots Tin foil Kosher Salt 8 tbls New Mexico Red Chili powder Masa spreader or spreaders depending on the number of helpers you have. Spreading the masa can be done with a spoon or plastic spatula if you don’t want to buy the spreaders. Please watch video for all instructions. Thank you for watching! Please like the video and subscribe to my channel. Also check out my New Mexico Green Chilies and Cheese Tamale recipe.