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Tamales
Instructions
1. Season 1 inch cubes of pork with salt.
2. Remove the stems and seeds of the chiles and boil them until tender.
3. Combine the chiles, oregano, chimayo powder, apple cider vinegar and blend until smooth.
4. In a pot sear the meat on all sides then pour chicken stock and the chile mixture over the meat. Then simmer on low for one hour until the meat is tender and the sauce has thickened.
5. Reserve 1 cup of the sauce for the masa and remove and shred the meat then return into the pot.
6. In a large bowl, whip the lard until it's light and airy, similar to cake frosting. Next, add in baking powder and salt.
7. Add in the cup of sauce and 8 cups of water and maseca slowly. Mix with hands until smooth and taste for salt.
8. Pour boiling water over corn husks and let them soak for 1 hour. Pat them dry then fill the bottom of the steamer pot with water. Add the basket, cover with several husks, then set aside.
9. Take a corn husks and on the smooth side smear the masa from the wide end towards the middle, making it into a thin layer. Next, spread the pork in the center of the corn husks evenly and fold both sides to the middle then fold the peak at the top down.
10. Place the tamales into the pot with the wide end facing up, bring the pot to a boil then steam on low for 1 hour and,
Enjoy!
Steamed corn dough filled with savory sauce and meat of choice mixture, wrapped in corn husks.
Fun fact: families often make large batches of tamales for he holidays--a tradition called a "tamalada," and often measure ingredients just by looks and trust.
-Ingredients-
- Corn husks
- 5 pounds pork shoulder (cut into 1 inch cubes)
- Chiles guajillos, ancho and pasilla negro chiles (plus jalapenos)
- Mexican oregano
- Chimayo powder
- Apple cider vinegar
- Chicken stock
Masa:
- Lard
- 8 cups Maseca
- 8 cups water
