Pork Tamales

This article was published by: Matthew

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♼ Recipe origin is unknown. Pork tamales recipe, recipe Rating: 4.4
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Good old Mexican Tamales, just the way my great grandmother use to make. Serve and enjoy a piece of Mexico. Allow all leftovers to cool down completely and then refrigerate.
Ready in: 9 hours

Ingredients

Serves: 16

• 4 lbs of boneless pork roast
• 3 cloves of garlic
• 2 pkgs. of corn husks
• 3 dried chile ancho
• 2 TBSP. vegetable oil
• 1 tsp. cumin seeds
• 1 tsp. gound cumin
• 1 tsp. minced garlic
• 2 Tbsp. chopped fresh oregano
• 1 tsp. vinegar
• salt to taste
• 3 cups of lard
• 3 Tbsp. salt
• 9 cups of masa harina

Preparation method

Prep: 1 hour | Cook: 5 hours | Extra time: 3 hours, soaking

1. Place roast and garlic in a large pot and bring to a boil. Once it starts boiling reduce the heat and on low let simmer for 3 to 4 hours. Meat should be very tender. Place meat in another container to cool down then shred with a fork.
2. While meat is simmer, place the corn husk in a container to soak in warm water for approx. 3 hours.
3. Roast the chile ancho in a skillet. DO NOT BURN THEM. Then remove the seeds and grind very well.
4. Heat oil in a large skillet, mix in flour and allow to brown. Pour in 1 cup of broth and stir until smooth. Mix in ground chiles, cumin seeds, ground cumin, minced garlic, oregano, red pepper flakes, vinegar and salt. Stir shredded meat into skillet and cover. Let simmer for 45 minutes.
5. Place lard and salt in a large mixing bowl. Whip with an electric mixer on high speed until fluffy. Add masa harina and beat at low speed until well mixed. Pour in reserved cooking looking a little at a time until mixture is soft like cookie dough.
6. Remove husks from water and allow to drain. Hold one husk at a time in your hand and spread approx. 2 Tbsp. of masa mixture onto 3/4 of the husk. Then spread approx. 1 Tbsp. of meat mixture right down the center of the masa. Fold each side over and then fold down top portion. Repeat until all mixture is used.
7. Place tamales in a steamer basket. Steam over boiling water for approx. 1 1/2 hours or until masa is formed. Always check to make sure steamer never runs out of water.