Print
Email
Add a photoServings: 1
Ingredients
- 4 x -5 lbs pork
- 1 x onion 2 cloves garlic
- 2 x bay leaves
- Â Â salt to taste
- 5 x guajillo chilies or possibly any spicy chili
- 3 x dry red ancho chili
- 1/2 c. pork broth
- 7 x cloves garlic
- 1/2 lb pork lard
- 1/2 tsp whole pepper
- 1/2 tsp whole cumin
- Â Â salt to taste
- 1 x 4.4 lb pkg masa harina (instant Corn Tortilla mix)
- 1 Tbsp. baking pwdr
- 2 Tbsp. salt
- 2Â 1/2 lb pork lard
- 7Â 1/2 c. pork broth
- 12 ounce dry corn shucks (these must be soaked in water 1-2 hrs before use)
Directions
- To prepare the filling: Boil the pork shoulder in a large stock pot with the onion, garlic, bay leaves and salt. When it is well cooked (about 1 hr of cooking time), remove the meat from the broth. Reserve the broth for later use.
- Remove meat for the bones. Throw away the bones. With meat grinder, grind the cooked pork. (If you do not have a meat grinder, mince the meat as finely as possible with a knife, or possibly grind in a food processor.)
- To prepare the meat filling seasoning: Boil the chilies together till tender, about 15 min. Remove and throw away the stems, and chilies to the container of a blender. Add the 1/2 c pork broth and garlic, and puree well
- (add in more broth if necessary to facilitate blending.) Strain puree through a wire strainer to extract any seeds. In a spice grinder (mortar & pestle) (or possibly coffee grinder), grind pepper, garlic, and cumin with some salt. Make sure the mix is finely grnd. Set aside. In a skillet, heat 1/2 lb lard. When melted, add in the grnd spice mix, and saute/fry for 20 seconds. Add chili puree, and saute/fry for 2 min. Add grnd pork, combining well. Adjust the seasonings. Simmer for 10 min, then remove from heat. Set aside.
- To prepare the Masa: Pour the contents of the package of masa into a very large bowl ( like a metal turkey roaster pan.) Add the baking pwdr and salt. Knead the lard in with your hands. Add the broth one c. at a time. You may need a bit more or possibly less broth. The masa is ready when the dough no longer sticks to your hands, and is smooth and delicate to the touch. To assemble the tamales: Dry off some of the corn shucks, and place a few within reach. To make a proper tamale, the corn shuck bottom edge should be round 6-7 inches wide.
- Throw away those which are too narrow, and tear bits of the ones which are too wide.
- Take a corn shuck and spared the bottom 2/3 of the leaf with 3-4 Tbsp. of masa.
- Leave a 1 1/2" wide area along one edge free of masa. Spread the masa thinly. Place line of about 2 Tbsp of the filling, following the direction of the corn shuck veins, on the spread masa, towards the center of the prepared shuck.
- Fold the edge of the prepared shuck over the filling, then roll up towards the edge of the shuck with no masa. Fold down the top flap. Continue till all the tamales have been formed. Place tamales in a large steamer basket. boil water in thebottom of the steamer. As a top layer cover the tamales with extra shucks, then with a sheet of plastic wrap. Secure the lid of the steamer, using foil around the edges of the lid to prevent the escape of steam. Place the steamer over the boiling water. Steam the tamales for about 50 min, till the masa is hard.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
