Directions: |
Directions:1. Prepare shredded savory pork and Chili Colorado as directed. Soak the cornhusks in hot water for about 30 minutes to soften.
2. Meanwhile,for dough,in a large bowl,stir together masa harina and the water, 1 cup. Cover and let stand for 20 minutes (mixture will appear dry). In a mixing bowl,beat shortening and 1/2 teaspoon of salt with an electric mixer on medium speed for 1 minute. Gradually beat in the flour mixture until combined (mixture should resemble a thick,creamy paste.)
3. For filling,in a medium saucepan, combine shredded savory pork and Chili Colorado; heat through.
4. Drain the corn husks well, pat dry with paper towels. For each tamale spread about 2 tablespoons ot the dough into a 5 x 4 inch rectanble on each cornhusk so one of the long sides of the dough is at the long edge of the husk. ( if the husks are small overlap two small husks.) Spoon about 1 tablespoon of the filling lengthwise down the center of the dough. Fold the long edge of the husk over the filling so the dough edges meet. Roll the husk around the outside of the filled masa mixture. Tie the ends securely with strips of corn husk or 100% cotton kitchen string
5. To prepare steamer place a cone shaped ball of foil in the center of the steamer basket. Stand the tamales upright in the basket ( don't pack too tightly,but fill the spaces). Place about 1+1/2 inches of water in the bottom of the steamer or Dutch oven. Place baskets over the water. Bring the water to a boil,reduce the heat,cover and cook for 40-45 minutes or until tamales pull away from the cornhusks. Add water to the pan as needed while cooking. Makes 16 tamales. |
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