TAMALE MEAT INSTRUCTIONS

Place all garlic & onion powder, salt, cumin, and meat in a slow cooker on low for 6-8 hours (I usually cook meat the day before)

Shred meat with 2 forks, and place in a bowl. Cover and refrigerate.

For Instant Pot: Place all ingredients in Instant Pot for approximately 80 minutes of cooking time.

RED CHILE SAUCE INSTRUCTIONS

Rinse and remove the stems and seeds of chile pods. Place chile pods in a large pot, and add enough water to fully cover the pods. Bring to a boil and let simmer for 30 minutes, then remove pods from the pot. Let cool slightly—reserve water in the pot.

In the pot add bouillon cube in chile pod water on medium heat until dissolved. Let Cool.

When slightly cool, add small amounts of chile pods, flour, garlic cloves, and 1 cup of water to a blender or food processor, and blend until it becomes a paste mixture( make sure to stop and stir pods in the blender).

Keep doing this until all pods are done. (Save any liquid in chile pod water for chile sauce)

With a mesh strainer, pour the liquid chile mixture through it, into a large bowl. Remove any seeds, and chile skins when straining the mixture.

Add chile mixture in a large skillet on medium heat and whisk gently. Stir and check for consistency, chile sauce should be smooth on the back of a spoon. If too thick add a little chile pod water for consistency.

Add salt, garlic powder, and cumin, and cook for at least 5 minutes more. Allow to cool and store in an airtight container in the fridge until ready to use. *See notes

Before assembling the tamales, add meat and red chile sauce in a slow cooker on low heat for 2 hours. Add enough red chile sauce mixture to the meat without making it soupy, and add salt to taste(if needed) Let cool for 30 minutes before making tamales.