Prissy's Mexican feast

Prissy recently gave us lessons on how she creates a feast.  The roast she uses is enough for not only tamales but also Chili Verde.  Since we making those she also taught us how she does refried beans and vermicelli.  She does not measure so we were winging it and this is my best attempt to document this extravaganza.  This recipe does not reflect the hours this takes and tamales are a labor of love for certain.

1 Boston Butt Roast diced

*render fat in pan for future use

*boil bone for broth season with garlic salt, garlic powder, cumin and onion powder, also future use

Brown the meat with garlic salt, garlic powder, cumin and onion powder.  Divide in 1/2

Tamales:

1.    Soak corn husks

2.    Make filling by adding 1/2 of browned meat above to 1 c. bone broth, 3  c. water, 1/2 c. chili powder,         2 Tbsp masa (Prissy likes Tamal brand).  Simmer to thicken.  

3.    Make dough using instruction on bag.  For the liquid use 1/2 c. broth in place of water for flavor

4.    Dry the husks and wrap the tamales.  Store in steamer upright.  Steam of 1 hour.

Chili Verde:

Remaining 1/2 of the browned meat from above.  Add either fresh roasted chilis and water OR 1 can diced tomatoes and chilis (Rotel) and 1 to 1 1/2 can water.  Liquid should be about 1/2 inch above the meat.  Add garlic salt, onion powder, and oregano.  Boil them simmer until meat is tender.

Refried Beans:

Soak beans (1/2 bag) covered with water and boil for 3 - 4 hours.  Drain and add to 4 Tbsp rendered fat from above that is melted in a sauce pan.  Mash if you prefer or leave whole.  Add saved bone broth as needed to keep moist.

Vermicelli

Break up 1 package of Fideo noodles and brown in oil until golden brown.  Add 1 can tomato sauce (small) with 2 cans of water.  Add garlic salt, oregano, garlic powder, onion powder and simmer 15 minutes.