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| Tamales Recipe |
Category: Pork / Tex-Mex
Rating:
N/A
Servings: 1
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Ingredients
4 lb pork shoulder
6 cup water
8 tablespoon chile powder
1/8 teaspoon oregano
1/4 teaspoon cumin
2 garlic
1 salt
5 lb masa harina
1 lb lard
1 pork broth
1 pkg corn husk
Cooking Directions:
Boil meat in water until tender. Remove the meat from broth, saving broth for dough and chile. Chop meat into 1/4 in. pieces and place in pan. Dissolve chile powder in 1 1/2 cups of the broth, and add to meat, add garlic, spices and salt, cook until d Cream lard in a mixing bowl. Add masa flour and mix. Add enough of the broth to make the dough speadable with a table knife. Rinse the husks and soak in wateruntil pliable. Spread the center portion of the husk with 2 tbs. of masa. Top with chile meat mix. Vary both amounts to your liking. Fold the sides of husks toward the center, the bottom up and the top down. Tie each husk with a narrow corn husk strip. Pour 2 in. of water into a large kettle and arrange the tamales on a rack above the water level. Steam the tamales for about 40 min.
pork,tex-mex
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