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Ingredients

• 2- Pork Loin Roast (not tenderloin) 1 roast of you are not making more than 6 doz. Do trim the fat until after cooking. Some go cheap and use a pork butt or shoulder, but this takes from the texture and flavor. You only do this once per year. Use the loin!
• 1- yellow onion coarsely chopped
• 5- minced garlic cloves
• Salt and Pepper (I use Kosher salt. I think it has a better flavor)
• 2- packages of dried New Mexico red chile pods (harvested from NM – not Texas or Mexico or California. (Trust me they do not taste the same!)
• 1 Tbls- Coriander
• Pork broth (from cooking the pork)
• 1- garlic clove
• Salt and pepper (Be very careful! The broth and meat are already salted)
• 2 sacks - Masa Harina de Maiz (Kroger is the only place I have found this ( I now live in Texas) – otherwise you will need to get it from NM). This is located in the flour isle of the grocery store.
• Water
• Crisco
• and Foil

Description

These Tamales Are Made Different Than The “norm.” Why We Use What We Do Is Beyond Me. All I Know Is They Taste Great! My Mother Learned From My Father’s Mother. She Taught Me, And…

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