Yield: 1 Servings
|5 pounds||Pork shoulder|
|1||Clove garlic (up to)|
|½ cup||Ground red chile|
|½ teaspoon||Ground oregano|
|6 cups||Masa harina|
|1 pounds||Dried corn husks|
This recipe is taken from _The Best of New Mexico Kitchens_ cookbook. Like it says in the book, making tamales is a lot of work but you get a high yield and they freeze well.
Cover the pork with water, add the garlic, and bring to a boil. Simmer gently, covered, until meat is tender. Cool slightly. Discard the garlic.
Chop the meat and set aside. Mix the chile powder, oregano, and flour with 2 cups of the meat stock and add this to the chopped meat. Bring to a boil and simmer gently until mixture is thick. Cool. Beat the lard until it is light and fluffy. Blend in the masa harina. Then add enough meat stock or water to make the mixture soft and pliable. You should be able to spread it easily, but it shouldn't be soupy. Soak the husks in hot water until they are soft. Drain. Spread a thin layer of masa on a husk. Put a heaping tablespoon of the meat mixture down the center of the masa. Roll the husk carefully around the meat filling. Wrap another husk from the opposite side. Don't squish them! Tie ends with string. Stand the tamales on their ends on a layer of corn husks in a steamer or blancer. Steam for about an hour. Drain and serve with more red chile sauce and beans.
AHOLDER@... ("A. HOLDER")
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .