2 ½ lbs. Boneless Pork Butt
1 Tbsp. Garlic powder
1 Tsp. Salt
1 Tsp. Black pepper
I jar Cessna’s Sassy Salsa
1 Pound of Breakfast Sausage
10 lbs. Masa
4 cups lard (melted)
¼ cup Water
3 Tbsp. Baking powder
2 oz. Paprika to color masa
6 dozen dried corn husks
1. PORK: Take the pork and cut into small sections for grinding. ( I use my Ninja for this). After all the meat is ground to look like ground beef. Using your hands, mix pork with pork sausage. Add a jar of Cessna’s Sassy salsa for seasoning. Set aside.
2. MASA:Place 10 pounds of masa in a large mixing bowl. Pour water and add the baking powder over the masa evenly. Add salt and begin mixing the masa with your hands. Add the pork lard and two ounces of Paprika (this adds color to the masa) and knead the masa once more. Masa is ready when it starts to feel thick and compact. Pad it down in bowl and set it aside.
3.TAMALE ASSEMBLY: 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 2 tablespoons of the filling lengthwise down the center. Fold husk and secure with strips of cornhusk. Steam for about 3 hours.
4. Wrap the tamales in foil packages of 12 tamales being careful to make seams tight so water doesnt’t leak through.
5. STEAM TAMALES: At this point, the tamales are ready to be steamed. Using a roaster oven, insert a rack or pan in the bottom of roaster. Add water to the roaster (you’ll need to keep an eye on the water throughout the cooking process). Steam the tamales for 3 hours. Because the meat had not been cooked it takes an extra hour to cook meat and masa.
6. Serve warm or freeze after cooling.
No-Stick Cooking Spray
1/2 cup chopped yellow onion
1 can (10-3/4 oz each) condensed cream of chicken soup
1 can (10-3/4 oz each) condensed cream of mushroom soup
1 can (10-3/4 oz each) Chicken broth
1 16 oz. jar of Cessna’s Sassy Salsa
2 cups chopped cooked chicken breast
12 corn tortillas (6 inch), torn into bite-size pieces
8 oz. Sour Cream
2 cups shredded Cheddar cheese (2 cups = 8 oz)
Preheat oven to 325°F. Spray 13x9-inch baking dish with cooking spray; set aside. Empty both cans of soup, Cessna’s Sassy Salsa, and the onions into a pan and heat. Slowly add chicken to the pan as the soup begins to heat up. Add the chicken broth as needed if the mixture is too thick for pouring. Stir in sour cream last. Layer one-third each of tortillas, chicken mixture and cheese evenly in dish. Repeat layers twice more. Bake uncovered 40 minutes or until hot and bubbly.
8 oz. package of Cream Cheese
Remove from package and pour a jar of Cessna’s Sassy Salsa over and enjoy!!
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