Recipe by George Anthony Capielo
- 2 whole chickens – Make chicken soup to seasonings & broth
- Cut up ½ can clement joyous chipotle pepper = jalapeno peppers (almost a paper plate full)
- Cut up 5 lbs pork ½ inch & shop up 2 large onions
- Fry pork & onions together – add a little garlic & salt
- Take pork pure lard (1 1/2 box) and slice up
- Shred chicken
- Pour Tamalina flour in large & put 3 tablespoons of salt
- Add lard to frying pork to make a good stock
- Fry until light brown, turn off for about 10 minutes to cool off
- Pour pork stock only to the Tamalina boil milk & add ½ cup of milk to 1 cup of water to it.
- Add chicken stock broth to it, mix thoroughly, and if still cakey add more water, put finger into it & if masa sticks to it then add ½ box lard.
- Total amount of lard used 2 boxes. Shake masa ??? & see ?? it doesn’t stick to the sides looks shinny
- Put mixture aside
- Put pork & onions in big pot & finish browning, after browned add 13oz tomato sauce & mix
- Mix clement jaspers mote (3 ½ oz) to about 6oz of water to dissolve
- Add to pork sauce & mix, (only use wooden spoon).
- Let mixture cook for about 15 min. to a boiling state
- Add jalapeños & chipotle pepper with a tbs of regular hot pepper to pork mixture & cook for ½ hour.
- Take pork brine out & add shredded chicken to pork mixture, every once in awhile add water
- Take ??? pot & on bottom put rack so tamales doesn’t touch water
