#beegle

‘63 VW CUSTOM B U G

this was supposed to be a comic and i had it all written out but then i realised that it sucked and that im shit at writing

another comic but this time with my nyakuza oc beegle

gote

more nyakuza oc stuff

Story

For as long as I can remember we would make these every Thanksgiving and Christmas. My grandma is from Mexico she taught my mom and my and my other 5 siblings how to make tamales they have been a tradition for a very long time.

We have our Mexican music on the whole family was there and my grandma would be singing and making tamales. I cherish these memories since my grandma passed 2 years ago. My parents moved to a different state so I don’t get to make them anymore with my family.

Ingredients

Mexican red chili sauce

6 ounce of dried ancho peppers

6 ounces of new Mexico peppers

3 ounces of pasilla peppers

4 or 5 cloves of garlic chopped

2 teaspoons of salt

2 teaspoons of oregano

2 teaspoons of cumin

1 cup tomato paste

1 can tomato sauce

5 lbs of prepared masa from the Mexican store

2 lbs of corn husk

5lbs pork shoulder

Method

Wear rubber gloves while preparing chili peppers. Roast chili peppers in oven on low heat 3-5 minutes cool cut peppers open remove seeds, stems and vein. Place in pan of hot water about 1 hour or until soft(cover pan with lid) Keep on low to keep water hot.

Drain peppers. Add the spices and tomato to peppers.

Add a little of the pork stock in blender with peppers. Juice will be thick warm up the shredded pork and add ½ chili sauce. (taste) add about 2 teaspoons of chipotle chili powder for more spice.

Cut pork in the medium pieces, add water to cover meat, add salt to taste, 1 teaspoon of pepper and 6 bay leaves, ½ teaspoon of cumin about 6 to 8 cloves of garlic. Bring water to a boil reduce heat, cover pan and simmer 2 hours or until pork tender take meat from stock (straining soup)when pork is cool cut or shred into small pieces, set aside, put pork in meat stock till ready to use.