Making Tamales

So that is a batch of red. I am going to share with you how I spent the days few days. I use to make them with my grandma so this is a bit of a family tradition. First time making them in a few years.

I went for a read sauce that I made with mild red peppers. Anaheim and New Mexico dried out peppers that you roast and then boil in water for a few minutes. You blend that with some adding spices and you get a nice read sauce. It will be bitter so add sugar and salt till you get it where you want it. Unless you have a great blender you will want to use a strainer to get the bits out of it that is what it did.

I also made a green sauce with roasted tomatillos, poblano peppers and a jalapeño. With garlic and onion and salt and lime juice. The red sauce went on the slow cooked pork. The green is for the boiled chicken.

You let the meats soak in the sauces over night and then the next day you set up a table with the Masa and the corn husk and meats and start to fold them.

Altogether we made about 90 of them it took some time. It was fun though my sister was her with her son and we all talked and folded and cooked them.

Then it was time to taste test them and for me I think we did a good job.

A few of the red ones got over filled but still yummy. Might not be pretty but enjoying the taste.