Ray's' Red Chili sauce for Tamales

Ingredients

• 1 boneless pork butt
• 1/2 white onion
• 1/2 onion
• 1 pinch cloves
• 1/2 tbsp garlic salt
• 1 tsp salt
• 1 tsp chicken bullion
• 1 tsp cumin
• 4 clove garlic
• 3 new mexico dried chilies
• 4 guajillo dried chillies
• 1 ancho dried chilies
• 2 cup water
• 2 tsp corn oil
• 1 bayleaf

Instructions

1. NOTE: your recipe will cook longer depending on your pork meat size and cook time
2. start by boiling your pork buts on high heat with garlic salt and 1/2 onion put a lid on pot so it will cook faster.
3. once done shred apart but save 1cup of water from meat
4. boil with 2cups water with 1/2onion garlic cloves and you'll need to cut off tops of dried chiles take out seeds n veins add to pot and boil for 10minutes med-high heat
5. once your chilies are cooked add all ingredients minus oil, and bayleaf into blender add 1-2cups water from chilies and blend well taste for seasonings.
6. add corn oil to a pan once heated add sauce to oil, strain if you want smoother sauce cook on med heat add bayleaf, and add 1/2 cup to 1cup pork juice and cook for 20minutes
7. now add your meat and cook another 20minutes