Author - Phillip

• 4 lb. coarse ground pork
• 1 packet BOLNER’S FIESTA BRAND TAMALE MEAT SEASONING
• Water

Brown pork and then add spice mix and enough water to cover. Cook until very tender, about 1 hour. Drain broth and let meat cool.

• 6 cups masa flour
• 5 cups water, broth or stock
• 1 packet BOLNER’S FIESTA BRAND TAMALE MASA SEASONING
• 1 lb. lard, melted

By hand or in a heavy mixer, blend masa, liquid and spices. Continue mixing while adding melted lard. If using prepared, wet masa, start with four pounds and simply blend in the spices and lard.

Tamales are a fiesta for the taste buds, with their unique and delicious flavor. If you’re a fan of Mexican cuisine, then you’ve probably tried tamales at least once in your life. And if you haven’t, then you’re in for a real treat! Tamales are a traditional Mexican dish that has been enjoyed for centuries, and for good reason. These little parcels of goodness are bursting with flavor, and their soft and moist texture makes them a joy to eat.

(Please read entire recipe before starting)

In addition to the Tamale Fixin’s® Kit, you will need to purchase:

• 4 lbs of coarse ground pork, chicken, or beef
• 1 pound of lard
• 6 cups masa flour (about 2 pounds)

Place corn shucks in warm water to soak and soften while preparing other ingredients.

Meat preparation:

• 4 lbs coarse ground pork
• Bolner’s Fiesta Brand® Tamale Meat Seasoning packet
• water

Brown pork and then add spice mix and enough water to cover. Cook until very tender, about 1 hour. Drain broth and save as part of liquid for masa.

Masa Preparation:

• 6 cups Masa flour
• 5 cups water, broth or stock
• Bolner’s Fiesta Brand® Tamale Masa Seasoning packet
• 1 lbs of lard, melted

Instructions:

By hand or in a heavy mixer, blend the masa, liquid and spices well. Continue mixing while adding the melted lard. Be sure all is well mixed. If you want to use prepared wet masa, start with four pounds, and only add the spices and lard.

Stack in large pot with spacer such as aluminum foil, steamer screen or inverted bowl and a few additional shucks to raise tamales off bottom. Add three cups water to pot and steam slowly for 1 hour until ready. Add additional water for steaming if needed. Let cool slightly before eating.

This recipe makes about 5 dozen.

Brown 1 1/2 lb. hamburger meat in its’ own fat. Add 3 diced potatoes, 1-14 oz. can chopped tomato, 4 tablespoons of Bolner’s Fiesta Brand® Picadillo Ole’ and water to cover. Simmer over low heat until potatoes are tender. Add water when necessary. Serve as a main dish or spoon mixture into hot flour tortillas.

• 2 tablespoons cooking oil
• 3 tablespoons flour
• 4 tablespoons BOLNER’S FIESTA BRAND NEW MEXICO GROUND CHILI
• 2 cups chicken stock or water
• 2 cloves garlic or 1/4 tsp. garlic powder.
• 1/4 tsp. salt or to taste

Sauté flour in oil over medium heat until brown. Add garlic and chili and cook 1 minute more. This brings out the best chili flavor. Add the water or stock and whisk until smooth. Add salt and simmer for a few minutes, stirring occasionally, until all the flavors are blended and sauce is thickened.

Get ready to experience the magic of mole! This recipe is a fiesta in a tortilla, blending the rich, chocolaty zing of mole sauce with juicy, shredded chicken. It’s a culinary carnival that is so very easy to make and guaranteed to make your family’s dinner fun again. Or impress your friends with an impromptu taco party. Don’t just eat, celebrate with every bite! Try it once, and you’ll be shouting for more!

Yields 8 to 10 servings

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