Yield: 50 Tamales
|1||2 1/2 lb boneless pork shoulder or butt roast, trimmed of excess fat and cut up|
|1 medium||Onion; quartered|
|3||Cloves garlic minced|
|4 cups||Red chili sauce|
|6 cups||MASA HARINA|
|1½ teaspoon||Baking powder|
|About 50 dried corn husks; 8 inches long|
In a 4½ to 5 quart dutch oven bring pork, water, onion, garlic, and 1 ½ t salt to boiling. Simmer, covered, about 2 ¼ hrs until meat is very tender. Remove meat from broth and cool Using two forks, shred meat, discarding fat. You should have 3 ½ 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.
From: Better Homes and Gardens, December 1994 Busted and entered for you by: Bill Webster Posted to MC-Recipe Digest V1 #888 by Bill Webster <thelma@...> on Nov 07, 1997