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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Tamales - Pork Recipe

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This recipe for Tamales - Pork is from Sherrill Family Cookbook Kitchen Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Pork Roast
Cominos
Garlic Powder
Onion Powder
Chile Powder
Paprika for Color
Dried Ancho Chili
Salt
Pepper
Corn Husk
Directions:
Directions:
In a large tube soak your corn husk overnight, make sure and weight them down as they tend to float.

In a sauce cook the Ancho Chili. Try to remove as much of the seeds as possible by cutting all the stem and shaking. Place in sauce pan with water and to soften dried chili. after soft drain and puree with food processor. Remove all visible seeds. You may need to add a little liquid to puree well.

Cook cubes pork roast in a large pot, add enough water to cover to this add salt and pepper until meat is very tender 1 to 2 hours. Drain and reserve the broth. Now you are going to chop you meat. Use the food processor easy and works great. You are going to pulse the processor, you don't want pork mush. You will chop in small batches and return to stock pot. To this add cominos, garlic powder, onion powder chili powder, ancho chili paste and paprika for color. Add some of the reserved liquid and allow to simmer for 30 to 45 mins. Add additional ingredients to taste. Drain meet in small batches into collander and begin to spread the masa on to the husk and fill the tamale.

You can buy masa already prepared, you may have to add additional lard and salt to the prepares masa. The test is to slap the masa, if it has plenty of lard then none will stick to your hand when you slap it.

 

 

 

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