Granny's tamales

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Step 1

Trim meat and cut into chunks. Divide chunks into two crock pots.

Step 2

Evenly divide the red sauce, garlic cloves, peanut butter and chilli seasoning to each crockpot.

Step 3

Slow cook on low for 8 to 10 hours. When done, shred meat in sauce, set aside and let cool. Store any remaining sauce in jars for use later.

Step 4

Clean husks and prep for tamales.

Step 5

Spread masa on corn husks, put some meat, fold and set aside. Repeat until all meat sauce is gone.

Step 6

Steam tamales until firm. Serve hot with extra sauce.