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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. pork ribs (meaty, cut into cubes of about 1 1/4 inch Ask your butcher to cut it for you)
- 2 lb. pork leg (cut into cubes of about 1 1/4 inch)
- 8 ancho peppers (seeded, deveined and cleaned, reserve some of the seeds)
- 6 peppers (Guajillos, seeded, deveined, and cleaned., reserve some of the seeds)
- 5 peppers (Morita, seeded or chipotles Optional if you want your tamales to be spicy)
- 1/4 cup seeds (the peppers)
- 1 1/2 Tbsp. peppers (black)
- 1/4 cup sesame seeds (optional)
- 1/3 cup masa (corn, prepared corn dough)
- 1/2 white onion (roasted and cut into thick slices)
- 3 cloves garlic (roasted)
- 4 plum tomatoes (or Roma, Sometimes I don’t add them)
- salt (to taste)
- 4 pkg. banana leaves (you can find them in the frozen foods section.)
- 4 1/2 lb. masa
- tortillas
- 2 lb. lard (could be substituted by shortening)
- 2 Tbsp. salt
- dough
- water
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