This recipe for Mexican tamales is a long, involved process! It takes, quite literally, 2 days to prepare. This is my mothers recipe, handed down from who-knows-how-many generations. My mothers tamales are the very best, and Im not just saying that! ;) Follow this recipe -exactly- as written, no shortcuts! Because the recipe is so very long and involved, Ill write the directions in order of steps. If you were very dedicated, you *could* do the tamales all in one day, but I highly recommend you take 2 days to do it. DAY ONE: 1. Trim fat off the roasts 2. Rinse meat clean in sink 3. Submerge meat in water in boiling pot, and cook over medium heat for about 4 hours or until tender. (Each roast should need its own pot. Cook them all at the same time. Do not salt the water.) 4. Scoop off dried blood as it cooks. 5. When meat has completely cooled, remove bone and fat [save the cooked fat in its own bowl] and shred remaining meat. Place shredded meat in bowl. 6. IMPORTANT: Save _all_ of the broth! 7. Refrigerate everything for DAY TWO.
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|Serving Size: 1 Serving (54g)|
|Recipe Makes: 100 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 1.6mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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