Which part? The tamales or the Chili Colorado?
I already made the tamales just prior to Christmas Eve. I froze a bunch so that we could have them. They are good. Here they are in the steamer.
This batch ended up being roughly 2 dozen. They’re pork, with some of my red enchilada sauce mixed in with both the meat and the masa. I got my chlies from Hatch, NM. Those are HOT, even by my standards. The mixture of my sauce, the masa, and the pork isn’t terribly hot, but it is flavorful. I can kick up the heat with more of my enchilada sauce over the top of the tamales. I’m very pleased with this batch. Strangely enough, I couldn’t make them with lard this time. No one had any lard in stock in my area. So I had to use vegetable shortening, not my normal go to lipid for tamales. It worked though, so I can’t complain too much. The lard would have added another layer of flavor, and fewer hydrogenated fats.