tamales - walt

Categories

Pork

Tex-mex

Yield

1 Servings

Boil meat in water until tender. Remove the meat from broth, saving broth for dough and chile. Chop meat into ¼ in. pieces and place in pan. Dissolve chile powder in 1½ 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.