cilantro • cucumbers • green onion • avocados • serranos • 24 ounce bottles of ketchup. • 15 oz. cans of abalone. (imitation is fine) • uncooked shrimp (size doesn't matter, I normally get medium unpeeled)
Masa preparada (already prepared) • bags of hojas (corn husks) • bags dried New Mexico chiles. • bags dried Pasilla chiles. • dried Chile Arbol. • trozos de puerco or pork shoulder whichever part of the pig you wanna use. • brown onions • garlic • of lard for every 10 lbs. of masa. • Olive oil
jalapenos • serranos • tomatillos • tomatoes • brown onion • garlic • cilantro • green onion • salt to taste • The amount of chiles will vary on how hot you want the final product.
Masa preparada (already prepared) • Fresh anaheim chiles • Fresh pasilla chiles • Fresh serrano chiles • Monterey jack cheese • bags of hojas (corn husks) • Lard for every 10 lbs. of masa • chicken broth for every 10 lbs. of masa.
Rib roast large or small end (about 6 to 8 lbs.) about 3 to 4 ribs. • Garlic cloves (peeled) • Lawrys seasoned salt • Crushed garlic (paste) • Marinade injector • Au Jus sauce mix • of Horseradish paste
