Eat It

Instructions

1

In a large Dutch oven, bring pork, water, onion, garlic and 1 1/2 salt to boil. Reduce heat, cover and simmer about 2 1/2 hours or until meat is very tender. Remove meat from broth and allow meat to cool.
2

Set the corn husks in warm water for at least 20 minutes, then rinse to remove any corn silk and drain well.
3

Put the broth in the fridge and when the layer of fat starts to show you can spoon it off if desired. Shred the meat using 2 forks, discarding any fat.
4

In a large sauce pan, heat the red chili sauce and add the shredded meat. Cover and simmer for 10 minutes.
5

To make the 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.
6

Line up your tamales by size to prep them for filling. Each husk should be 8 inches long and 6 inches wide at the top. If husks are small, overlap 2 small ones to make the tamale. If it is large, tear a strip from the side. To assemble the tamales, spread 2 tablespoons of the masa mix on the center of the corn husk, then add 1 tablespoon meat and sauce mixture in the middle of the masa. Fold in the sides of the husk and fold up the bottom.
7

Bulk up the middle of your steamer basket using a wad of foil or extra husks right in the center, then place the steamer basket inside your Dutch oven. Lean the tamales on the foil/husk mound in the basket, open side up. Add water to Dutch oven just below the basket.
8

Bring water to boil and reduce to medium low heat. Cover and steam 40 minutes, adding water when necessary.
9

To freeze these for future meals, leave them in the husks and place them in freezer bags. To reheat, thaw and wrap in a wet paper towel and reheat in the microwave for 2 minutes for one or two tamales.

Ingredients

Instructions