Recipe - Red Chile Tamale

1 cup Red chile sauce (salsa);
recipe follows
One half pound Dried corn husks
One half Recipe basic tamale dough;
recipe follows
1 One half cup Pork butt

Make the salsa and set aside to cool to room temperature.

Place the corn husks in a deep, large bowl, cover with boiling water, and
let soak while you prepare the filling.

Prepare the tamale dough, preferably using pork stock to moisten it. When
it is light and fluffy, beat in 1/3 cup of the cooled salsa, mixing
thoroughly to color the dough evenly.

In a mixing bowl, combine the shredded pork with the remaining chile sauce.

Fill, fold and steam the tamales as described in Filling and Steaming
Tamales in the Oaxacan Pumpkin Tamales recipe, using about One fourth cup of the
shredded pork mixture in the center of the corn husk.

Yield: 20 Tamales

Recipe by: CHEF DU JOUR ZARELA MARTINEZ SHOW #DJ9159

Posted to recipeludigest Volume 01 Number 262 by Peg Baldassari
Baldassari@compuserve.com on Nov 16, 1997