Makes 24 tamales (2 dozen)
Ingredients for Pork:
8 cups of water
3 to 4lb cut of pork (shoulder roast or butt)
2 bay leaves
2 boullion cubes
1/4 large onion or 1 small onion
2 garlic cloves
1 tsp. salt
1 tsp. cumin
Directions: Combine all ingredients in a pot and cook for 3 hours on medium high heat. Check meat halfway, and add an additional 4 cups of water. Strain broth and discard bay leaves, garlic cloves and onion. Do not discard broth: set broth aside for later use. You will use broth to flavor chile sauce and masa. Shred pork meat and set aside.
Ingredients for Chili Sauce
13 California dried chili pods
3 cups of water
1 cup pork broth
Directions: Deseed and remove stems from chili pods. Save 1 tsp. of chili seeds. Discard stems. Combine chili skins, 1 tsp. chili seeds and 3 cups water and bring to a boil until tender. Add boiled chili skins, seeds, and 1 cup pork broth to blender and puree. Pour over shredded pork meat and mix until pork meat is covered in sauce.
Ingredients for Masa (Tamale Dough):
4 cups Maseca (reference photos below)
3 cups pork broth from pork meat
3 cups pork lard
1 cup of pork oil (reference photo below under special ingredients)
2 tsp. baking powder
1 tsp. salt
Directions: combine all ingredients. Mix with hands until well combined and spreadable.
Corn Husks (Hojas)
Clean 24 corn husks by removing cornsilk strands and debris. Fully submerge and soak in warm water until husks are flimsy and soft (30 min at a minimum). Strain corn husks and discard water.
Step 1: Spread masa on bottom half of corn husk (the dough is spread on the smooth side of the husk)
Step 2: Scoop shredded pork onto center bottom half of tamale
Step 3: Fold tamale.
Step 4: Place in a circular pattern in a Steaming Pot (fold facing against pot and then against neighboring tamales to keep husk from opening). Add water to the base of the steaming insert. Steam tamales on medium heat for 1 to 1 1/2 hour. Allow tamales to sit for 30 minutes. Tamale dough should be firm but tender.
Last, but not least, enjoy!
Recipe courtesy of The Spanglish Girl’s Guide bloggista, Spanglish Girl
Special ingredients can be found at a Mexican grocery store:
Note the solid and liquid lard are labeled Manteca de Puerco. Ask butcher at meat counter if they have both. Otherwise substitute solid lard for oil (so total 4 cups of solid lard in recipe instead of 3 plus 1 cup of oil).