Tamales - walt
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Pork shoulder |
| 6 | cups | Water |
| 8 | tablespoons | Chile powder |
| ⅛ | teaspoon | Oregano |
| ¼ | teaspoon | Cumin |
| 2 | Garlic | |
| Salt | ||
| 5 | pounds | Masa harina |
| 1 | pounds | Lard |
| Pork broth | ||
| 1 | pack | Corn husk |
Directions
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.