How To Make Homemade Pork Tamales

• Meat

  • 2 1/2 cups Pork broth
  • 2 1/2 lb Pork butt, boneless
  • 2 tbsp Pork lard

• Produce

  • 5 Ancho chiles, dried
  • 1 package Corn husks, dried
  • 6 Garlic clove

• Condiments

  • 5 cup Red chile sauce

• Baking & Spices

  • 1 tbsp Heb baking powder
  • 2 tsp Heb ground pepper
  • 1 1/4 cups Lard
  • 4 cups Masa harina
  • 3 tbsp Salt

• Nuts & Seeds

  • 1 tsp Cumin, ground
  • 1/2 tsp Heb ground cumin

• Liquids

  • 2 cups Reserved water from

Found on sweetlifebake.com

Description

Ingredients

• For corn husks:
• 1 package dried corn husks
• For red chile sauce:
• 5 dried ancho chiles, stems and seed removed
• 2 garlic cloves
• ½ teaspoon HEB ground cumin
• 2 cups reserved water from boiling the chiles
• 2 tablespoons pork lard
• 2 tablespoons salt
• For pork:
• 2 ½ lbs. Boneless pork butt
• 4 garlic cloves
• 2 teaspoons Salt
• 2 teaspoons HEB ground pepper
• 1 teaspoon ground cumin
• 1 cup red chile sauce
• For masa:
• 4 cups masa harina
• 1 teaspoon salt
• 1 tablespoon HEB baking powder
• 1 ¼ cups Lard
• 2 ½ - 3 cups pork broth
• 4 cup red chile sauce

Directions

• For corn husks:
• Soak dried corn husks in a bowl of hot water, use a molcajete to keep them submerged for at least 2 hours.
• When ready to make tamales, drain corn husk.
• For red chile sauce:
• In a large saucepan, place chiles and cover with water.
• Boil until softened, about 10 minutes.
• Drain, reserve the water.
• Place the chiles, garlic cloves, ground cumin, plus 2 cups reserved water into a blender.
• Blend until smooth.
• Heat lard in a saucepan over medium high heat, add chile sauce, reduce heat to low and cook over low heat for 10 minutes, stirring occasionally.
• Remove from heat, reserve chile sauce for masa and pork.
• For pork:
• Place pork butt in stock pot.
• Add the garlic, salt, pepper and cumin.
• Cover with water.
• Bring to a boil, then reduce heat and simmer for 2 hours, or until pork is tender.
• Remove pork from the broth, reserve broth and shred pork.
• Mix in 1 cup red chile sauce.
• For masa:
• Mix masa harina, salt, baking powder, lard, and pork broth until the batter is light and fluffy.
• Add red chile sauce, mix well.
• To assemble tamales:
• Using a spoon spread masa over corn husk.
• Add pork, fold and add to steamer filled with 2-3 inches of water.
• Cover, bring to a boil.
• Reduce heat, simmer for 2-21/2 hours. Adding additional water if necessary.
• Tamales are ready when the easily remove from husk.
• Allow tamales to stand for 10-15 minutes, serve warm.