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Tamale spices

I was given a bag of spices to make "authentic" tamales. It contains achiote, sesame, cumin and coriander seeds, pepitas, chiles, bay leaves and a few other things. Do I toast and grind them to season the meat, or use them to make a "broth" which I then add to the masa/shredded pork? Help!

asked by CookingMomTR over 3 years ago
3 answers 1371 views
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added over 3 years ago

slowly simmer pork shoulder in water with onion garlic salt pepper and bay leaf. toast seeds and spices. boil chiles and tomatoes chile guajillo and chile de arbol . in a blender mix chilies tomatoes and seeds with spices . pour sauce through strainer . mix sauce into cooked meat and heat through . this only makes the filling for the tamales . jerez Zacatecas style .

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 3 years ago

Thanks so much for your advice. How many tomatoes would you suggest for one pork shoulder? Fresh or canned?

17e10d2e 2c2e 444c bf65 7e4aac574ab2  stringio
added over 3 years ago

I would use 4 whole fresh tomatoes. the recipe doesn't specify measurements I have to apologize for that .

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