The 4th Annual Good Day Tamale Throwdown Winner is Selina Ford! (recipe below video)

Here is her recipe including her grandmother’s special red sauce!!!

6 lb pork butt
3 cloves of garlic
1 bay leaf
3 T salt

Place meat, salt, garlic, and a bay leaf in crock pot and cook for 8 hours. When meat is ready, you shred it and then lightly sauté it in lard.

2 – 16 oz can Las Palmas Red Chile Sauce (Medium)
4 tsp cumin
4 tsp salt
2T New Mexico Chili Powder
4 tsp garlic powder

Mix together red chile sauce and spices. Reserve ¼ cup of the mixed sauce. Mix the rest of the sauce with the meat and let simmer for 40 mins.

1 cup lard
3 cups of Maseca tamale flour
2 cups of broth from meat
2tsp salt
2tsp garlic powder
1/4 cup red sauce

Beat lard in mixer until it forms soft peaks. In a medium bowl, mix the rest of the Masa ingredients and then add to the lard in the mixer and mix until it forms a thick, creamy paste.

Dried corn husks
Shredded pepper jack cheese

Soak the dried husks in warm water for about an hour and a half or until soft. Drain the husks well; pat dry with paper towels. For each tamale spread about 2 tablespoons of the masa mixture on each cornhusk. Spoon 1-2 tablespoons of the filling lengthwise down the center and some pepper jack cheese. Fold husk and secure with strips of cornhusk. Steam for about 1.5 hours.


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