Recipe

Tamale Filling Recipe

Add Step-by-Step Photos	Chefwithtaste / All my dishes 1 year, 4 months ago This is my pork tamle filling I have been using for about three years now. I got it form the lady who invented the masa spreader, a really great tool to use when putting your tamales together. http://www.mex-sales.com/ Prep:10m Cook:480m Servings:8	Chefwithtas
	tamale pork beef corn masa filling

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Ingredients

5-lb. Pork shoulder or butt

3-5 Dried Red Poblano Peppers

1/4 Cup Mixed Whole Cumin & Pepper

3 Garlic Pods Peeled

1 cup of brewed coffee

1-2 Cups Meat Broth

Salt to taste

Directions

Slow-cook the meat for 7 to 8 hours on low.

Reserve the broth for the masa and the filling.

Chop or shred cooked meat.

Clean peppers and boil in one cup of broth for about 5 minutes. Place in blender and add the mixed cumin and pepper seed, and garlic. Blend until a paste is formed and all the spices are ground. Place chopped meat in a large pot and add broth, pepper and garlic paste, and salt. Mix until all ingredients blend together. Use immediately or refrigerate overnight, allowing the seasonings to ferment into meat.

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