lamb for tamales

Ingredients

• Servings: 16
• 1 pound lamb butt roast
• 2 1/2 cups water
• 1/2 onion
• 1 clove garlic, peeled
• 1 bay leaf
• salt to taste
• 8 black peppercorns
• 1 dried red chile pepper

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• trim fat from lamb butt. cut into chunks and place in a large saucepan. add water, onion, garlic, bay leaf, salt, peppercorns and chile pepper. bring to a boil; skim foam from surface. reduce heat, cover and simmer for 1 hour.
• drain broth, let meat cool and shred with a fork. refrigerate overnight if desired.