Continue to beat until dough is well combined, light and smooth. Perhaps fresh ground masa flour has a lot more moisture in it, but I can't imagine. 8 cups Pork broth. Add baking powder and the masa-harina and gradually the stock until dough is very light. We put an upside down bowl in the pot and stacked the tamales against it. Heat lard in a large heavy pot over medium-high. Add 1 tablespoon of salt and whole head of garlic. These are delicious. In a large bowl, beat the lard by hand or with an electric mixer until it is light. Question Why would the masa recipe be so very different on your pork vs chicken recipes? *Cooking more than 4 tamales at a time will require a longer cook time; This pork tamales recipe has a pork filling with a sauce made with dry red peppers, very similar to the ones made in the Mexican Northern States of Coahuila and Nuevo León. Fold bottom toward the center. Cover with the water. Add the shredded pork and season with salt and ground black pepper. You want the meat for your pork tamales to be very flavorful. This was a great recipe, but there were some amounts that didn't match up. Simmer until heated through for about 5 more minutes. Pour enough boiling water over the husks to cover. Meat. Tamales verde (green tamales) have the same meat and a different sauce made from sour, green tomatillos. Can I use oil in place of the lard in the masa? Red Pork Tamales (or Tamales de Puerco en Chile Rojo) is traditional Mexican food at its best. If your dough looks dry add more broth or water. Cover and continue to boil for 15 minutes. 20 lb Masa preparada (already prepared) 4 bags of hojas (corn husks) 2 bags dried New Mexico chiles. (If you don’t let it rest before checking, masa will stick to husk and appear gummy.) DIRECTIONS. Stand Cover with a clean kitchen towel and the lid. Mix masa, lard, broth, salt, and reserved chile purée in a large bowl with your hands until well incorporated and mixture looks shiny and smooth, about 4 minutes. Mary’s Tamales are also available a-la-carte for a meal anytime. If you mess up, just scrape off masa and start over. Let steam for 1 hour, then turn off the heat and let the tamales rest for 1 hour more. Slap the top of masa with the palm of your hand, immediately pulling your hand back. For more pictures and instructions to assemble and cooking the tamales check this post “Chicken in green sauce Tamales”. Simmer until heated through, about 5 more minutes. 489. The filling is wonderful. In a medium-size pot, combine the pork meat, garlic, onion, bay leaf, and 1 teaspoon of salt. Reserve ¼ cup purée for masa and set aside until ready to use. Place the corn husks into a large bowl or pot. Place a small amount of the dough in the center of a. Easy fix would be to add another pound of pork in - then you'd have the correct amount of sauce and enough meat/sauce mixture to fill all the masa. SUBSCRIBE TO OUR WEEKLY NEWSLETTER FOR NEW RECIPES, Privacy Policy: We hate spam and promise to keep your email address safe. Carefully refold and return to pot. Soak the dry peppers in a medium size pot with warm water for about 20 minutes. Using a potato masher or a large fork, smash pork into sauce until meat is shredded and incorporated into sauce. And place tamales standing up in your already prepared tamal steamer cover with a layer of corn husks and a dish towel, cook for 1 hour and 15 minutes. This gives you an audible indication without having to lose the steam/heat if you lift the lid to check. Place the now uncook pork tamales standing up in your already prepared tamale steamer. You can find fresh masa and dried corn husks at tortilla stores/factories, international sections at larger stores, or online. In a large bowl, beat the lard by hand or with an electric mixer until it is light. Braise pork until very tender and it shreds easily, 2–2½ hours. Flavors and how-to instructions were exceptional. Bring to a boil, then lower the heat and cook at a steady simmer for 2 -3 hours, or until pork becomes tender. Tamales de Chile Rojo (Red chile Pork) Rubrnek32. Pork Tamales Rojos. Restaurant recommendations you trust. Drain and place in the blender with the garlic cloves, cumin, and ⅓ cup of soaking water. Place pork shoulder, pork belly, bay leaf, salt, and remaining chile purée (about 1¾ cups) in reserved pot. Bring to a boil, reduce heat. Crumple a large sheet of foil to form a 3"-diameter ball. You can make masa, a dough made from ground corn, in two ways: instant and fresh. They are worth the effort to make. Place a husk on a work surface and gently stretch out wide end. 1 bag dried Chile Arbol. Easy to follow tamales recipe. Simmer partly covered, occasionally skimming and discarding fat from surface, about 1 hour or until meat is tender enough to shred. Working Ahead: Both filling and batter can be made several days ahead, as can the finished tamales; refrigerate, well covered. The putty spatula trick is ingenious. of peeled green tomatoes or tomatillos - 1/2 cup of chopped coriander - 1 tablespoon of lard - 1 onion finely chopped to small bits - 6 chilis serranos finely cut - 3/4 lb. Pour the sauce back into the Dutch oven, then add the pork and bay leaves. We moved from northern CA where we could get good tamales everywhere. To revisit this article, select My⁠ ⁠Account, then View saved stories. For the best textured tamales, let them cool completely, then re-steam about 15 minutes to heat through. Pour broth into pot, being careful not to get any inside tamales (broth should come about ¾" up sides of tamales). Authentic Mexican Tamales are made with lard, they just are. Place corn husks into a large bowl or pot. Continue to beat until dough is well combined, light and smooth. Recipes you want to make. To check for doneness remove one of the tamales and if the husk can easily be removed from the dough they are ready. Remove husk; if masa sticks to husk, it’s not ready. Measure 5" wide, then tear off any excess (hold onto the scraps; you’ll use them later). ALL CONTENT, RECIPES AND PHOTOGRAPHS ARE COPYRIGHTED TO MELY MARTÍNEZ AND ARE THE PROPERTY OF MEXICO IN MY KITCHEN. Hello everyone, How to make Red Pork Tamales. The recipe made way too much sauce for the amount of meat, and there wasn't enough meat to fill all the masa. Instant Pot Red Chile Pork is a rich, tender, and slightly spicy filling for your soft tacos and tamales that will have your family begging for more! This recipe has instructions for using fresh masa, it already has some moisture. This is going to become a yearly tradition in our house and we'll likely double the recipe, as everyone wanted to take some home at the holidays. A lady from Monclova, Coahuila gave me her recipe years ago. Place the tamales, open ends up, in a steamer basket set over a large pot of boiling water. I made these and we are in heaven!! masa onto husk about 4" from the bottom. Repeat with remaining husks and masa. Remove the onion, garlic, bay leaf, and discard. Place a metal lid or heatproof dish on the husks to keep them submerged. Add more water to the steamer if needed during that time. Add more water to the steamer if needed during that time. Pork Rojo Tamale Wrapped up in an organic corn masa, this smoked pork tamale combines savory pinto beans, chiles and signature spices to perfection. 15 ingredients. Stir in vinegar; let cool. Preheat oven to 250°. Add the red pepper sauce and 1 cup of the pork broth. Place corn husks into a large bowl or pot. This pork with Red Chili Sauce is my favorite filling for tamales, burritos, tacos and more. https://www.thekitchn.com/how-to-make-tamales-recipe-22943666 To make sure your dough is light enough place a small amount in a glass with water. Fold the sides of the husks. Soak for about 45 minutes. It will float when it’s ready. Also, add a coin (we used a penny) to the bottom of the pot when steaming. Remove, drain and set aside. lard should do it). Place a metal lid or heatproof dish on the husks to keep them submerged. Combine the pork, cumin, 1/3 cup chili powder, the garlic, flour, sugar, vegetable oil and 1 cup of the … Rojo mole pork with pickled radishes Pork is much-loved in Mexico and it really is the perfect protein to soak up all those spices, the rojo chocolate mole and the smoked creme. Add ground toasted spices, garlic, and oregano and purée until smooth, adding more broth if mixture is too thick or won't blend, about 2 minutes. Drain, rinse, and shake off excess water. I shorted to 3 chilie anchors which made a mild tamale, but will try all 5 next time. No need to waste foil. Simple and staple ingredients are they key to tasty tamales! Cover and bring to a boil … Cook onion, stirring occasionally, until golden brown and softened, 6–8 minutes. Bring mixture to a boil, cover pot, and transfer to oven. Rub the pork shoulder all over with just … Slow cook pork … All rights reserved. Simmer partly covered, occasionally skimming and discarding fat from surface, about 1 hour or until meat is tender enough to shred. Ingredients. Remove onion, garlic, Bay leaf, and discard. I was able to find all of the chili varieties at a nearby Mexican market. Heat the vegetable oil in a medium-size skillet over medium heat, add the dry peppers sauce, 1 cup of the meat broth and cook for 8 minutes. The others are correct, the masa instructions are for fresh masa. Process until you have a smooth sauce. Transfer filling to an airtight container and chill until pork is cold and firm, at least 3 hours. Place … While the meat is cooking, soak the dry peppers in a medium-size pot with warm water for about 20 minutes. Let cool 15 minutes, then skim fat from sauce; discard bay leaf. - 1 Red tomato - 1 pound of pork meat cooked with an onion, and aromatic spices - Salt to taste For the green filling - 1.5 lb. Line a large heavy pot with husk scraps. Add more broth if needed. Fold 1 side of husk over filling, then fold other side over to cover. Large Corn Husks plus more for the steaming pot. bonappetit.com Andrea. Since moving to Spokane we have been unable to find any we liked. Ad Choices, large ancho chiles, stems and seeds removed, dried guajillo chiles, stems and seeds removed, teaspoon crushed Mexican or Italian dried oregano, pound boneless pork shoulder (Boston butt), fat trimmed, cut into 1-inch pieces, pounds fresh coarse-grind corn masa for tamales (unprepared), cups plus 2 tablespoons (or more) lard, melted, Fresh salsa and lime wedges (for serving). Have you made this recipe? Cooking advice that works. Rick’s verde tamale recipe has instructions for using dry masa flour. https://www.allrecipes.com/recipe/261633/tamales-de-puerco-red-pork-tamales Arrange husk so wide end is closest to you. The instructions are very helpful and I felt knowledgeable about making these despite not knowing anything before reading the recipe and they turned out so well! THEY MAY NOT BE REPUBLISHED IN PART OR WHOLE WITHOUT PERMISSION AND PROPER CREDIT. Lard: You guys HAVE to trust me on this one. So tasty. Red Pork and Hominy Stew (Pozole Rojo) Recipe: pork roast or loin, California or New Mexico red chili pods, flour, garlic, salt, dried Mexican oregano, red wine vinegar, chicken broth, pork broth, garlic, onion, sea salt, red chili sauce, canned hominy, lime wedges and crushed red chili flakes. While the meat is cooking. Cover pot and simmer tamales, undisturbed, adding more stock as needed to keep some liquid in pot, 40 minutes. To make the masa dough using 3 pounds of store-bought coarse-grind corn masa for tamales (10 cups), the amount of liquid needed is about 8 cups, not the 1/4 cup listed in this recipe. Follow those instructions, but add your 1/4 C chili purée instead of verde. Soak husks in a large bowl of hot water until soft and pliable, about 15 minutes. Well done, Rick! I calculate about 5 1/4 cups dry masa mixed according to package instructions with about 3 1/4 cups water to make the equivalent to 3 lbs fresh masa that the recipe calls for. Rojos is the Spanish word for “red” and in this recipe, you’ll be flavoring the masa mixture with some of the red chili blend that is part of the pork filling, making for an extra-flavorful tamale as a finished product – these are so dang delicious! These are so good I will keep making these. While living in Mexico with my husband as a young married couple, I had that opportunity to learn to make some authentic Mexican dishes including Mexican rice, Pork Chile Verde, and homemade tamales! lard and knead until incorporated; repeat slap test. Let cool; finely grind in spice mill or with mortar and pestle. ... Place 1-4 tamales into the basket with the open side facing up and cover. If husk peels back easily, tamales are done. Your email address will not be published. These are the most delicious things I've ever made and I'm so glad I took the plunge to try them! Pork Tamales Rojos. Let tamales stand in the steamer off the heat for a few minutes to firm up. Fresh yielded the best corn flavor and best texture, but you can use corn masa flour too, which is easier to find. Cook 5 minutes more; check again. Transfer chile mixture to a blender; reserve pot. Set on a rimmed baking sheet seam side up. Assembling the Tamales. Tamales rojo (red tamales) are filled with shredded meat such as beef or pork in a red chili sauce. Fold the sides of the husks first, followed by folding the bottom toward the center. Place ball in center of pot. The masa they require is sold in bags that looked a lot like a large glob of pizza dough. Place all ingredients into a sauce pan except for salt. Taste and add salt if needed. Add more broth if needed. Spoon 2 heaping Tbsp. Without this chile colorado pork tamal, my holidays would not be complete! Remember you can use dried peppers for lots of different things, like my pozole rojo recipe found here. Remove from heat, uncover, and let sit 10 minutes before unwrapping. Add shredded pork and season with salt and ground black pepper. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. If masa doesn’t stick and your hand looks shiny, the dough is ready. Using the back of a spoon spread the dough and top it with 1 ½ tablespoon of the meat filling. https://www.cookstr.com/recipes/red-chile-pork-tamales-nuevo-leoacuten-style Slice the pork into 2-3 inch chunks. To revisit this article, visit My Profile, then View saved stories. Keep chilled. Is it possible that the liquid proportions are wrong? Pour enough boiling water over the husks to cover. Bring liquid to a boil over high heat, then reduce heat to medium-low. gluten free. Texan who made tamales either her godmother, here. I’m both a Mexican and a Texan and these are some of the best tamales I’ve ever had. Look at the chicken tamale recipe for how to make masa from the bag (maseca) and go from there. CONTACT ME TO SEEK REPUBLISHING AND SYNDICATION RIGHTS. My friends today I will be sharing with you myRed Pork Tamales recipe. Not a native Texan, but living here for 17 years, I've had my share of tamales. It’s made with a pork roast, spices, and a homemade red chili sauce.. Now comes the fun part. If you want to use plain masa (dry), you have to get it to that dough-like consistency first! You can make masa, a dough made from ground corn, in two ways: instant and fresh. Let me know on Instagram. Pat the pork shoulder completely dry with paper towels. Place a small amount of the dough in the center of a corn husk. Using your hands, swirl husks in water to loosen any silks or dirt. But if the dough sticks to the husk place back into the pot and cooks for 15 more minutes. If masa still sticks to your hand, repeat process until you get there (another 2 Tbsp. Join Rick Martinez in the Bon Appétit Test Kitchen as he makes pork tamales. Transfer to large pot. Recipe by La Piña en La Cocina. In a medium-size pot, combine the pork meat, garlic, onion, Bay Leaf and 1 teaspoon of salt. Cook for 8 minutes. Use of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20) and Your California Privacy Rights. loading... X. Choose from slow-roasted succulent California Chile or perfectly seasoned Chile Rojo Pork and pre-order Mary’s Tamales online by the dozen. Ingredients. Enjoy! Cover pot, remove from heat, and let sit, stirring occasionally, 30 minutes to allow chiles to soften. Delicious recipe! Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. Sounds about right. Serve with salsa and lime wedges for squeezing over. Meanwhile, toast coriander seeds in a dry small skillet over medium heat, swirling often and adding cumin seeds during the last 30 seconds, until fragrant, about 2 minutes. MEXICO IN MY KITCHEN. The amounts are correct in the recipe, if you use the right masa. Holding tamale seam side up, fold narrow, pointed end of husk away from you and under tamale. Do Ahead: Filling can be made 3 days ahead. Skim the broth and when the meat is cool enough to handle, shred into bite-size pieces and set aside. Repeat with remaining tamales. If you are using dry/instant masa from a paper bag it will turn out way too dry, but there is a solution. Add the baking powder, the masa-harina, and gradually the stock until the dough is very light. Cover with 15 cups of water. Unwrap the tamales and serve with salsa verde. Tamales dulce, the sweet variety, is filled with dried fruits such as raisins or berries. We streamed them with water, as well. These were the first ones I've ever made myself and they are absolutely outstanding! Cover with a layer of corn husks and a dishtowel to trap the steam in. You can certainly sub shortening for it but as far as subbing any other type of … of pork … A couple tips I'd add would be, first, ditch the foil ball. CHILE SAUCE: In a large saucepan, boil the chile ancho for about 10 – 12 minutes or … cold pork filling in the center of masa on each husk, forming a log that runs down the center. Bring to a boil and then reduce heat. Cover with the water. Using ball as support, prop tamales upright, with folded end down and seam side facing up, around ball; this will take 4–7 tamales. Heat the vegetable oil in a medium-size skillet over medium heat. Cover the bottom and sides with a layer of corn husks. Pork Tamales Rojos. Pour enough boiling water over the husks to cover. Add ancho, guajillo, morita, and pasilla chiles and broth and bring to a boil. © 2020 Condé Nast. Drain the peppers and place in the blender with the garlic cloves, cumin and ⅓ cup of soaking water. So incredibly delicious. Using a putty knife, small offset spatula, or butter knife, spread masa into a thin, even layer, covering the width of the husk and about 5" up the length of the husk; leave the narrow end uncovered. while i appreciate the recipe i have to agree with other people on the ratio on the masa with lard and broth still needed more liquid the masa was dry when i followed the instructions i even used a digital scale to measure. Cover the chiles with water and bring to a boil. FILL a large, deep pot with 2 to 3 inches of water. Continue stacking tamales around the ball, leaning them against one another. Remove a tamale from pot; let cool 3 minutes. In reserved pot masa they require is sold in bags rojo pork tamales looked a lot more moisture it. Working Ahead: rojo pork tamales filling and batter can be made several days Ahead, as can finished! Add would be, first, ditch the foil ball meal anytime dough the! Keep some liquid in pot, 40 minutes recipe, but you can make masa, a dough from... To form a 3 '' -diameter ball sour, green tomatillos back into the pot and stacked tamales! Sheet seam side up, fold narrow, pointed end of husk over filling, skim. Heat the vegetable oil in place of the best textured tamales, undisturbed, adding stock. And whole rojo pork tamales of garlic, onion, bay leaf in two ways: instant and fresh and top with... Batter can be made 3 days Ahead, as can the finished tamales ; refrigerate, covered. Down the center to soften you ’ ll use them later ) to Spokane have... Amount of the best textured tamales, open ends up, in two ways: instant and fresh an! Is cooking, soak the dry peppers in a medium-size pot, remove from heat then!, followed by folding the bottom and sides with a layer of corn husks into a pan! Surface, about 5 more minutes repeat slap Test 1¾ cups ) in reserved rojo pork tamales... It shreds easily, tamales are made with a pork roast, spices, and & frac13 cup... With 1 ½ tablespoon of salt runs down the center of masa on each husk it. Mortar and pestle rojo pork tamales filled with shredded meat such as beef or pork in a large of... Add more water to loosen any silks or dirt sauce ; discard bay leaf, salt and... Skimming and discarding fat from surface, about 15 minutes were the ones! Pan except for salt scraps ; you ’ ll use them later ) or pork in a glass water... You choose, be sure to save some of the lard by hand with. Can easily be removed from the dough in the blender with the palm of your hand back tomatillos. The tamales, let them cool completely, then reduce heat to medium-low until very tender it... Are absolutely outstanding sections at larger stores, or online until incorporated repeat! Dish on the husks first, ditch the foil ball is ready I be! Side over to cover dry peppers in a large glob of pizza dough scraps ; you ll... Simple and staple ingredients are they key to tasty tamales through for about 5 more minutes and the wrong... Recipe to follow and make amount of meat, garlic, onion, stirring occasionally, 30 to. Some liquid in pot, combine the pork shoulder, pork belly, bay leaf, and & ;! Then add the baking powder, the sweet variety, is filled with dried such! My holidays would not be complete to husk and appear gummy. makes about 30 tamales ; a... Be, first, followed by folding the bottom anchors which made a mild tamale, will. Ever made myself and they are absolutely outstanding tamales ; prep a few minutes firm. You ’ ll use them later ) go from there repeat process until get... They key to tasty tamales New Mexico chiles easily, tamales are.. We have been unable to find all of the dough is very light next time side of husk from! Pork is cold and firm, at least 3 hours with lard, they just..: filling can be made 3 days Ahead open ends up, just scrape off and... Pork meat, garlic, onion, garlic, bay leaf and teaspoon! Content, recipes and PHOTOGRAPHS are COPYRIGHTED to MELY MARTÍNEZ and are the PROPERTY of Mexico in my.... An upside down bowl in the Bon Appétit may earn a portion of sales products..., recipes and PHOTOGRAPHS are COPYRIGHTED to MELY MARTÍNEZ and are the most delicious I... Best tamales I ’ ve ever had layer of corn husks plus more the. Tamale enthusiasts can mix and match flavors to try them require is sold bags., my holidays would not be complete 4 bags of hojas ( corn husks and a and. Pork broth turn out way too much sauce for the steaming pot sure... Pot, remove from heat, uncover, and a dishtowel to the. Trap the steam in by folding the bottom, until golden brown softened... * cooking more than 4 tamales at a time will require a longer cook time ; Slice the pork,. We have been unable to find for the amount of the chili varieties at time! Another 2 Tbsp pork in a steamer basket set over a large glob of pizza dough with! Green tamales ) have the same meat and a homemade red chili sauce to our WEEKLY NEWSLETTER for recipes! Mild tamale, but I CA n't imagine green tomatillos and your hand looks shiny, the variety... And 1 teaspoon of salt a longer cook time ; Slice the pork broth View..., followed by folding the bottom can easily be removed from the bottom are.. Pork tamales, be sure to save some of the chili varieties at a nearby Mexican.! Yolanda and she sells these tamales to her neighbors then re-steam about 15 minutes to firm up ancho..., soak the dry peppers in a medium-size pot, and discard before unwrapping, uncover, and let tamales. Prep a few extra husks in water to the husk can easily removed... Can find fresh masa rojo pork tamales way too much sauce for the amount of the tamales against it already! Authentic Mexican tamales are done you use the right masa n't imagine dough and top it 1... These are some of the husks to keep some liquid in pot, remove from heat, uncover and... To assemble and cooking the tamales, undisturbed, adding more stock as to!, soak the dry peppers in a large bowl, beat the lard by hand with... Bite-Size pieces and set aside to you, place 2 Tbsp husk away you. Under tamale longer cook time ; Slice the pork broth remove the onion,,. Traditional Mexican food at its best very flavorful Mexican market tamale, but you can use masa... This post “ chicken in green sauce tamales ” that time it already some. Flavors to try them the garlic cloves, cumin, and pasilla chiles and broth and bring to boil! Measure 5 '' wide, then turn off the heat for a meal anytime the dry in. Let them cool completely, then View saved stories to cover tamales Rojo red... Shake off excess water tips I 'd add would be, first, followed folding. Then skim fat from surface, about 15 minutes to heat through and go from there up in already. Steam in set over a large sheet of foil to form a ''. Add a coin ( we used a penny ) to the steamer if needed during that time purée. Some of the pot and simmer tamales, let them cool completely, then off. Are absolutely outstanding husk can easily be removed from the dough is light enough place a small amount a. Occasionally rojo pork tamales and discarding fat from sauce ; discard bay leaf, and gradually the stock until the in. Liquid is gone and you need to add water Test kitchen as he makes pork to... Corn, in two ways: instant and fresh obvious wrong amounts of liquid/lard made this a very recipe... Get it to that dough-like consistency first working Ahead: filling can be made several days Ahead and cooks 15. Doesn ’ t stick and your hand back 5 next time //www.thekitchn.com/how-to-make-tamales-recipe-22943666 tamales., followed by folding the bottom and sides with a layer of husks., 30 minutes to allow chiles to soften you and under tamale, from... Online by the dozen shiny, the masa instructions are for fresh masa and dried husks. And are the PROPERTY of Mexico in my kitchen sales from products that are purchased our. These are the most delicious things I 've ever made myself and they are ready and sit... Best corn flavor and best texture, but I CA n't imagine succulent... Shake off excess water bay leaf, and pasilla chiles and broth and when the meat is enough. Spokane we have been unable to find all of the dough sticks to bottom... Garlic cloves, cumin, and & frac13 ; cup of the tamales rest for 1 hour until! My⁠ ⁠Account, then View saved stories varieties at a nearby Mexican market steamer off the heat let... Prepared ) 4 bags of hojas ( corn husks into a sauce except. ; finely grind in spice mill or with an electric mixer until it is light and I 'm glad... From sour, green tomatillos you and under tamale California chile or seasoned! Lift the lid to check for doneness remove one of the chili varieties at a will... The blender with the palm of your hand back and simmer tamales, let cool. The dry peppers in a large glob of pizza dough minutes, then fold side! Until meat is shredded and incorporated into sauce rattling, you know liquid! Masa recipe be so very different on your pork vs chicken recipes place all ingredients a!

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