Ray's' Red Chili sauce for Tamales

• 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

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

pork butt, white onion, onion, cloves, garlic, salt, chicken bullion, cumin, clove garlic, chilies, chillies, chilies, water, corn oil, bayleaf

Taken from cookpad.com/us/recipes/347134-rays-red-chili-sauce-for-tamales (may not work)