Ingredients: |
Ingredients: Prepare meat mixture a day ahead for easier tamale assembly.
7 lb pork shoulder roast, boned (save bone)
2 heads garlic, separated into cloves
9 C water
1/3 C plus 1/4 C chili powder, divided
4 tsp cumin seed
3 tsp salt, divided
1 pkg dried corn husks (8 oz)
1 bag (4.4 lbs) masa harina (about 16 Cups)
2 lbs (4 Cups) shortening or lard
1 can (14.5 oz) beef broth
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Directions: |
Directions:Cut pork into 3-in pieces.Place meat, bone, and garlic in a stockpot. Add 9 C water, more if necessary, to cover meat. Bring to a boil over medium heat. Reduce heat to medium-low, cover, and simmer for 2 hours or until meat is tender. Place meat and liquid in separate containers. Discard bone.
Shred meat by hand or in a food processor. Place meat in a heavy dutch oven and stir in 1/3 C chili powder, cumin seed, and 1 tsp salt. Add about 3 cups of the reserved liquid to dutch oven. Stirring frequently, cover and simmer over low heat for about 1 hour to allow flavors to blend. If necessary add additional liquid to prevent sticking. Cover and chill meat and reserved liquid overnight in separate containers.
For tamale dough, combine masa harina, remaining 1/4 C chili powder, and remaining 2 tsp salt. Cut lard into masa mixture until it resembles course meal. Skin fat from chilled liquid. If necessary, add beef broth to reserved liquid to make 8 cups. Gradually add liquid to masa mixture, stirring until a soft dough forms that will stick together.
Soften corn husks in warm water for about 30 minutes. Clean and separate.
To assemble each tamale, place a softened husk on a flat surface with the long side nearest you (sideways). Spread about 1/4 C of dough along the edge nearest you and along the edge of the wide end of the husk. Pretty much make a rectangle about 4 1/2 inches long and 2/3 the width of the husk. Spread a heaping tablespoon of meat down the center of the dough. Roll the edge closest to you over the meat, pulling back a bit of the husk to expose a narrow strip dough. Bring the far side toward you so the dough edge overlaps. Wrap the husk around the tamale and fold over the narrow end of the husk. Stand the individual tamales in a container, folded side down, open end up.
They can be steamed at this point or frozen to be steamed later.
To steam: Stand tamales with open ends upward in a steamer basket over hot water in a stockpot. Do not submerge the tamales or let the water touch the bottoms. Steam 1 to 1 1/2 hours.
Make 5 to 6 dozen tamales |
This recipe for Pork Tamales is from