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Tamales And Mexican Salsa
- Pork escalope 500 g
- Onions 2
- Salt 15 ml + to taste
- Chili anchos 60 g
- Garlic 3 cloves
- Butter 30 ml, clarified
- Masa harina 1 kg (corn flour)
- Meat stock 250 ml
- Pork lard 175 g
- Baking powder 10 ml
- Corn husks about 40 (or banana leaves)
- Tomatoe 4 - 5 each
- Onion 1 large
- Chilie 1 - 2, Serrano variety
- Coriander 1 bunch
- Salt To taste
Directions:View on Fine Dining Lovers
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