Side Pannel
Tamales - Better Homes
Ingredients List
- 1 2 1/2 lb boneless pork
- - shoulder or butt roast,
- - trimmed of excess
- - fat and cut up
- 10 c Water
- 1 md Onion; quartered
- 3 Cloves garlic minced
- 4 c Red chili sauce
- 3/4 c Shortening
- 6 c MASA HARINA
- 1 1/2 ts Baking powder
- About 50 dried corn husks;
- - 8 inches long
Directions
In a 4 1/2 to 5 quart dutch oven bring pork, water, onion, garlic, and 1
1/2 t salt to boiling. Simmer, covered, about 2 1/4 hrs until meat is very
tender. Remove meat from broth and cool Using two forks, shred meat,
discarding fat. You should have 3 1/2 to 4 c shredded meat. Strain broth
and reserve 5-6 cups. In a 3 quart saucepan, heat the red chili sauce and
add shredded meat. Simmer, covered about 10 minutes.
For MASA: beat shortening with a mixer on medium for 1 minute. Stir
together MASA HARINA, baking powder and 2 t salt. Alternately add MASA
HARINA mixture and broth to shortening, beating well after each addition.
Add just enough broth to make a thick creamy paste. Soak corn husks in warm
water for 5 minutes then rinse to remove and corn silk and debris. Drain.
To assemble each tamale, spread 2 T MASA mixture in the center of a husk.
Place 1 T meat sauce in the middle of the MASA. Fold in sides of husk then
fold up bottom. Place a mound of extra husks in the center of a steamer
basket in a dutch oven and put tamales in basket, open end up. Bring water
to boiling. Reduce heat. Cover and steam 40 minutes, adding more water as
necessary. Microwaving for a couple minutes works too.
1/2 t salt to boiling. Simmer, covered, about 2 1/4 hrs until meat is very
tender. Remove meat from broth and cool Using two forks, shred meat,
discarding fat. You should have 3 1/2 to 4 c shredded meat. Strain broth
and reserve 5-6 cups. In a 3 quart saucepan, heat the red chili sauce and
add shredded meat. Simmer, covered about 10 minutes.
For MASA: beat shortening with a mixer on medium for 1 minute. Stir
together MASA HARINA, baking powder and 2 t salt. Alternately add MASA
HARINA mixture and broth to shortening, beating well after each addition.
Add just enough broth to make a thick creamy paste. Soak corn husks in warm
water for 5 minutes then rinse to remove and corn silk and debris. Drain.
To assemble each tamale, spread 2 T MASA mixture in the center of a husk.
Place 1 T meat sauce in the middle of the MASA. Fold in sides of husk then
fold up bottom. Place a mound of extra husks in the center of a steamer
basket in a dutch oven and put tamales in basket, open end up. Bring water
to boiling. Reduce heat. Cover and steam 40 minutes, adding more water as
necessary. Microwaving for a couple minutes works too.
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