Tamales | Avila Family Recipes

Name: Tamales | Avila Family Recipes
Ingredients: 1 lb tomatillos ((10 to 12), husked, stemmed and rinsed); 3 jalapenos (fresh, stemmed); 4 cloves garlic (peeled and roughly chopped); 1½ tbsp olive oil; 2 cups chicken stock; Salt (about 2 teaspoons); 4 cups chicken, coarsely chopped (cooked, roughly chopped, a roasted chicken from the supermarket works well); ⅔ cup cilantro (fresh, cilantro); 16 medium guajillo and/or ancho chiles (dried, stemmed, seeded and torn into rough pieces); 4 tomatillos; 4 cloves garlic (minced); ½ tsp black pepper (freshly ground); ¼ tsp cumin (ground); 1½ lbs pork (boneless, shoulder or butt works well, cut into 1/2-inch cubes); Salt; 2½ cups pork lard (melted, or shortening); 1 tsp salt; 1½ tsp baking powder; 7 cups of masa harina (mixed with 4 1/2 cups hot water); 1½ cups chicken stock; 1 16 oz package dried corn husks

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Ingredients

1 lb tomatillos ((10 to 12), husked, stemmed and rinsed)
3 jalapenos (fresh, stemmed)
4 cloves garlic (peeled and roughly chopped)
1½ tbsp olive oil
2 cups chicken stock
Salt (about 2 teaspoons)
4 cups chicken, coarsely chopped (cooked, roughly chopped, a roasted chicken from the supermarket works well)
⅔ cup cilantro (fresh, cilantro)
16 medium guajillo and/or ancho chiles (dried, stemmed, seeded and torn into rough pieces)
4 tomatillos
4 cloves garlic (minced)
½ tsp black pepper (freshly ground)
¼ tsp cumin (ground)
1½ lbs pork (boneless, shoulder or butt works well, cut into 1/2-inch cubes)
Salt
2½ cups pork lard (melted, or shortening)
1 tsp salt
1½ tsp baking powder
7 cups of masa harina (mixed with 4 1/2 cups hot water)
1½ cups chicken stock
1 16 oz package dried corn husks