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Tuesday, October 13, 2015

lamb for tamales

Ingredients

  • Servings: 16
  • 1 pound lamb butt roast
  • 2 1/2 cups water
  • 1/2 onion
  • 1 clove garlic, peeled
  • 1 bay leaf
  • salt to taste
  • 8 black peppercorns
  • 1 dried red chile pepper

Recipe

    Preparation Time: 20 mins Cook Time: 1 hr

    Ready Time: 1 hr 20 mins

  • trim fat from lamb butt. cut into chunks and place in a large saucepan. add water, onion, garlic, bay leaf, salt, peppercorns and chile pepper. bring to a boil; skim foam from surface. reduce heat, cover and simmer for 1 hour.
  • drain broth, let meat cool and shred with a fork. refrigerate overnight if desired.

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