Traditional Pork Tamale

• Gluten free

• Meat

  • 2 lbs Pork

• Produce

  • 50 Corn husks, dried
  • 1 tbsp Garlic
  • 1 Onion

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 3/4 cup Lard
  • 6 cups Masa harina
  • 1 tsp Salt

• Prepared

  • 3 cups Enchilada sauce, red

• Liquids

  • 10 cups Water

Found on unitedmomsnetwork.com

Description

Directions

• Place pork, onion, garlic, salt, and water into slow cooker.
• Cook for 4-6 hours on low or until done. Drain and pull out pork. Reserve about 6 cups of broth.
• Once cooked, shred pork and place into medium-sized pot with red enchilada sauce. Bring to a simmer and cook for 10 minutes.
• Soak corn husks in warm water for 20 minutes. Rinse to remove any corn silk and drain well.
• To make masa beat shortening on medium speed in a large bowl for 1 minute.
• In a separate bowl, stir together masa harina, baking powder and 2 teaspoons salt. Alternately add masa harina mixture and broth (from cooking meat) to lard, beating well after each addition. (Add just enough broth to make a thick, creamy paste).
• To assemble each tamale, spread 2 tablespoons of the masa mixture on the center of the corn husk (each husk should be 8 inches long and 6 inches wide at the top. If husks are small, overlap 2 small ones to form one. If it is large, tear a strip from the side).
• Place about 1 tablespoon meat and sauce mixture in the middle of the masa. Fold in sides of husk and fold up the bottom. Place a mound of extra husks or a foil ball in the center of a steamer basket placed in a tamale steamer/Dutch oven. Lean the tamales in the basket, open side up. Add water to tamale steamer just below the basket. Bring water to boil and reduce heat.
• Cover and steam 40-80 minutes, adding water when necessary. (Check to see when done. They will be done when tamale dough is cooked and somewhat flaky.)