3 cups
or shredded meatMedium
Published 1992
This is a basic way to cook pork butt to produce both the cooked meat and stock for recipes such as Tamales con Chile Colorado and Pastel Sole de Vega. The cooled stock will be used to moisten and flavor the masa. You can also sauté the shredded meat with a recaudo and use to fill Gorditas or
Advertisement
Advertisement
No reviews for this recipe