From: Chef Todd Downs, Fort Wayne, IN. Yield: 12 servings. Casuelitas: 4 ounces lard 4 cups masa harina flour for tamales 2 cups warm water 2 tsp. salt 2 tsp. baking powder 4 cups mashed Idaho® Potatoes 4 cups Queso Quesadilla cheese, grated 1½ tsp. Twang Brand Lime Salt 2 tsp. salt 1 tsp. chipotle powder 2 tsp. garlic salt Carnitas: 6 pounds pork Boston butt (boneless) 1 each Sazon Goya Seasoning 1 Tbsp. Mexican oregano 1 cup blood orange juice 2 cups orange juice 1 cup ...
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