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