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