Directions: |
Directions:Dough:
Combine instant masa, baking powder and salt in a medium bowl. Work in broth with your fingers to make a soft moist dough. In a small bowl, beat lard until fluffy. Add to masa and beat until dough has a spongy texture. Place a cupful of water nearby. Continue to beat dough until a small piece placed on the surface of water in the cup floats. Prepare tamales with desire filling. Makes enough dough for about 16 small tamales.
Salsa:
Take seeds out of peppers and blend in food processor dry then add water/pork broth until the consistency is like enchilada sauce. Mix with the pulled pork and then make tamales.
Filling:
A day in advance, trim fat from meat. Cut meat in chunks and place in a large saucepan. Add water/broth, onion, cumin, garlic, bay leaf, salt to taste and peppercorns. Bring to a boil. Skim foam from surface; reduce heat. Cover and simmer 1 hour. Drain meat, reserving 1 1/4 c. broth for the tamale dough. Shred meat and mix with salsa. Refrigerate meat mixture and reserved broth overnight. Next day fry pork in lard with onions and then add the chilli mixture. Prepare foil wrapping or soak corn husks 1 hour in hot water. Soak a few additional husks to cover tamales. Rinse and pat dry with paper towels. Prepare Masa for tamales with warm pork broth. Hold each corn husk with point toward you. Place a rounded tablespoonful of dough at large end of husk. Spread with fingers. Place 1 TB pork filling on dough. Top with another TB of dough; spread to cover filling. Fold sides of husk over tamale. Fold pointed end of corn husk under with seam on outside. Stand tamales on folded ends on a rack over water in a large pot. Cover with additional husks or foil. Bring water to a boil; reduce heat. Cover and steam 1 hour or until dough pulls away easily from husk. Makes 16 tamales. I often add more spices than what this recipe calls for. I do it to taste. |
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