Corn and Black Bean Tamale
Corn & Black Bean Tamale Filling
Miz Helen's Kitchen
Makes Filling for 12 Tamale
2 cups Shredded & chopped Pork cooked
1 cup Frozen Corn & Black Bean Vegetable Mix
1 1/2 cups of Chili Sauce( recipe follows)
In a skillet add the shredded and chopped pork and 1 cup of the Frozen Corn & Black Bean Vegetable Mix.
Add 1 1/2 cups of Chili Sauce and mix well.
Bring the mixture to a simmer and cook until most of the liquid has been reduced.
The Chili Sauce
Miz Helen's Kitchen
6 Cascabel/Guajillo Chili Pods ( These are the dried long red chili that you can find in most super markets)
4 cups warm water
Take the stem off and remove all the seeds
Soak the chili in warm water for about 15 minutes, then pour the chili and the water into the blender.
Blend until the sauce becomes thick.
The Cranberry Orange Sauce
Miz Helen's Kitchen
11/2 cups whole cranberry sauce
1 cup Mandarin Oranges chopped and drained
1/4 cup brown sugar
1/3 cup pecans
4 tablespoons of the Cascabel/Guajillo Chili Sauce (recipe above)
1/3 cup chopped fresh cilantro
Mix well and bring to a simmer. Serve warm