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February 28, 2019

Red Chile Tamale Meat Recipe

Tamales are a perfect holiday treat, warm and spicy, a steamed bundle of masa and a tasty filling, all wrapped in a corn husk. Tamales are a memorable part of the holiday feast, and the making of them a celebrated tradition in the Mexican American home.

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Tamale Meat Ingredients:
4 lbs boneless pork butt **

1 tablespoon of garlic powder
1 tsp salt
1 tsp onion powder

2 cups of water
1. Place all ingredients in a slow cooker on low (6-8 hrs)

 ( I usually cook meat the day before)
2. Shred pork, and place in a bowl. Cover and 


** alternate meats can be used; Beef, chicken, elk

Ingredients for:
Red Chile Sauce
  • 3 Garlic Cloves
  • 1/2 tsp. Ground Cumin
  • 1/4 Cup Flour
  • 1 beef bouillon cube
Salt to taste.

  • Rinse and remove the stems and seeds of chile pods.
  • Place chile pods in a large pot, add enough water to fully cover the pods. Bring to a boil and let simmer for 30 minutes, when done remove pods from the pot.
  • Let cool slightly. Reserve water in the pot. 
  • In the pot add bouillon cube in chile pod water on medium heat until dissolved. Let Cool.
  • When cool, add small amounts of pods, flour and 1 cup water to a blender or food processor, and blend until liquid paste mixture( make sure to stop and stir pods in the blender).
  • Keep doing this until all pods are done. (Save any liquid in chile pod water for chile gravy)
  • With a mesh strainer, pour liquid chile mixture thru it, into a large bowl. Remove any seeds, chile skins when straining the mixture.
  • In a skillet on medium heat, add chile mixture and whisk gently. Stir and check for consistency, chile sauce should be smooth on the back of a spoon. If too thick add a little chile pod water to get the right consistency.
  • Add salt and cumin. 

In a slow cooker on low heat 2 hours before making 

tamales, add meat and slowly add red chile sauce. 

Add enough chile sauce mixture  to meat without 

making it soupy,  Let cool 30 minutes before making 


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