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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat a griddle or heavy skillet over medium-high heat until a drop of water sizzles on contact. | 2. Meanwhile, remove stems and seeds from chiles while rinsing under cold running water. | 3. Place them on the griddle and toast, 3 or 4 at a time, just until the aroma is released, 30 to 60 seconds. Be careful not to burn them. | 4. Place the chiles in a bowl and cover with the boiling water. Let soak until softened, about 10 minutes. | 5. Drain the chiles and discard the liquid. | 6. Place chiles, oregano, 2 garlic cloves and the water or stock in blender and process to a smooth puree. Add more water or stock if it is too thick. | 7. Work puree through a medium-mesh sieve into a bowl. | 8. Discard any solids that remain. | 9. Pour in a little more liquid to help rinse the sauce through the sieve. | 10. In heavy, medium-size saucepan, heat lard or oil over medium-high heat until rippling. | 11. Add remaining garlic and brown in the hot fat, pressing down with the back of a cooking spoon to release flavor. | 12. Remove and discard garlic. | 13. Add flour, stirring constantly until golden. | 14. Add strained chile puree and salt to the pan and reduce the heat to low. | 15. It will splatter, so be careful. | 16. Cook over low heat, stirring often, until the raw taste is gone and the flavor of the chiles has mellowed, about 10 minutes. | 17. Reserve 1/2 cup of chile to mix with masa dough. | 18. Mix shredded pork into remaining mixture. Makes enough filling for 45 to 50 tamales. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ancho chile	6	ounces	dried	151.3	0.0	33.66	0.85
water	4	cups	boiling	0.0	0.0	0.0	0.0
mexican oregano	2	teaspoons	dried	151.3	0.0	33.66	0.85
garlic clove	3		peeled	151.3	0.0	33.66	0.85
chicken stock pork	2	cups		151.3	0.0	33.66	0.85
lard vegetable oil	2	tablespoons		230.4	0.0	0.0	25.6
flour	1 1/2	1/2		867.42	189.9081	14.1015	3.3654
salt	1	teaspoon		-	-	-	-
pork	4	cups	shredded	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.