Side Pannel
Tamales
Ingredients List
- 4 lb Pork shoulder
- 6 c Water
- 8 tb Chile powder
- 1/8 ts Oregano
- 1/4 ts Cumin
- 2 Garlic
- Salt
- 5 lb Masa harina
- 1 lb Lard
- Pork broth
- 1 pk Corn husk
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.
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.
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