Wonderful depth of flavor and fun to make for a party, especially if the guests get involved wrapping the tamales. The filling and the masa can be made ahead. A terrific recipe! I used banana leaves to wrap insead of corn husks. They just need to be thawed and they are very pliable. They stay nice and moist in the leaves, and it saves the soaking step. I served it with sour cream and three sauces: a salsa verde with tomatillos, a fiery red one and a medium one. Delicious, and a great addition to any Mexican themed fiesta!
Pork and Ancho Chile Tamales with Mexican Red Sauce
carolcook Posted: 01/24/10