Pork Tamales

• Meat

  • 5 cups Pork broth
  • 5 lbs Pork butt

• Produce

  • 2 Bay leaves
  • 1 Corn husks
  • 11 Garlic clove
  • 25 Guajillo peppers, dried
  • 1 1/2 White onion

• Condiments

  • 1/2 cup Chile sauce

• Baking & Spices

  • 3 tsp Baking powder
  • 2 cups Lard
  • 5 Morita peppers, dried
  • 6 tsp Salt
  • 1 Salt

• Oils & Vinegars

  • 1 1/2 tbsp Oil

• Liquids

  • 22 cups Water

• Other

  • 5 cups Of maseca for tamales

Found on thriftandspice.com

Ingredients

• 5 pounds pork butt (cut up into pieces)
• 1 white onion (quartered)
• 8 garlic cloves
• 2 bay leaves
• 16 cups of water
• 3 teaspoons of salt
• 25 dried guajillo peppers
• 5 dried morita peppers
• 1/2 white onion
• 3 garlic cloves
• 6 cups of water
• 1 1/2 tablespoon oil
• salt (to taste)
• 5 cups of Maseca for tamales
• 5 cups of pork broth
• 1/2 cup of chile sauce
• 3 tsp baking powder
• 3 tsp salt
• 2 cups of lard
• corn husks

Directions

• Add the pork, onion, garlic, bay leaves, water and salt to a large stock pot and bring to a boil.
• Reduce heat to low, cover and cook for 4-5 hours or until meat is tender and falls apart easily.
• Remove meat from pot and transfer to a large bowl and shred with two forks. Or when cool use your hands to shred.
• Strain the broth and when cool place in the refrigerator.
• Skim the fat off from the broth.
• Toast chiles in a skillet over medium heat. (about 25 seconds)
• Toast garlic and onion.
• Transfer chiles, garlic and onion to a pot with about 6-7 cups of warm water and bring to a simmer over medium low heat. Simmer for about 10 min or until chiles are soft.
• Transfer contents to a blender with about 5 cups of the water from the chiles.
• Blend for 1 minute (Do this in 2 batches).
• Heat 1 1/2 tablespoons of oil in a pot over medium heat and when hot strain the chile sauce into the pot. stir, cover and cook over medium low for about 15 min. Season well with salt.
• Reserve 1/2 cup of the sauce for the masa
• Add the shredded pork to the chile sauce and stir well.
• Soak the corn husks in hot water for 1 hour
• In a large bowl add the Maseca, baking powder and salt in a bowl and mix well.
• Add the broth and chile sauce to the Maseca and mix well making sure the dough is moist.
• In another bowl beat the lard with a mixer until it is fluffy. (a couple minutes)
• Add the masa to the lard and continue to beat for 3 min
• Spread a heaping tbsp of masa over the corn husks.
• Add a heaping tbsp of the pork onto the masa.
• Fold each side of the husk and then fold the bottom part of the husk up
• Fill the steamer with water then put the steamer insert in and add the tamales standing up.
• Bring the water in the steamer to a boil and lower it to medium low.
• Cover and cook for 1 hour.