Tamales

Rice

1. Tomato

2. Green onions

3. Garlic

4. Cilantro

5. 2 cups rice

6. 4 cups (equal amounts) chicken stock and water.

7. Salt, pepper, seasoning salt.

Brown rice with small amount of olive oil….

Cut up tomato, green onions, garlic and cilantro. When rice is brown put all ingredients and liquid into pan. Bring to a hard boil…. Stir , lower heat to lowest temperature, cover and let simmer for 20 minutes.

TAMALES

DAY 1:

15 lbs masa

25 lbs pork shoulder

3 cans olives

5 cans of Las Palmas red chilli sauce

3 bags of husks

Serano Chilis

Carrot

Potatoe

1 onion (white)

Garlic

Cook your meat with onion and garlic for probably 3 ½ hours or until the meat falls off the bone, so you can easily shred it. Soak husk in water overnight. Wait till meat cools off, then shred that shit. Add the red cans of chili sauce and simmer for 1 hour. Add any seasoning that you want (onions, garlic, salt, California chilli packet from the Mexican aisle). Refrigerate it overnight. Take the husks out of the water. Warm up the meat. You might need to add a little bit of water to bottom of pan so the meat doesn’t burn (keep some of the juice from day before). Spread a thin layer of masa onto the husk, add olives, tie it up, or fold it. Line the bottom of the pan with husks, stack tamales into a pyramid in the pan. Put a wet towel over it and steam for 4 hours. Start out high for 20 minutes and then low after that. Check tamales every 30 min to make sure you’re not running out of water.

Serve with lettuce, lemon, and some more of the sauce on top.