BASIC TAMALES

By gaster16

Ingredients

• Pork in Red Tomato Sauce:
• 24 dried corn husks
• 1 cup lard
• 1 teaspoon salt
• 2-1/2 cups masa harina mix
• 1-1/2 cups warm pork or poultry broth filling.
• 2 large ripe tomatoes
• 2 garlic cloves
• 1 teaspoon salt
• 1 tablespoon lard
• 1/2 cup chopped onion
• 4 fresh jalapenos seeded and chopped
• 2 cups shredded cooked pork

Preparation

Step 1

To soak corn husks, cover with warm water, weigh down. Let soak at least 3 hours or overnight. For tamale dough: Beat lard and salt until fluffy. Slowly beat in masa harina mix alternately with broth until very light and fluffy. To assemble tamales: Drain corn husks, pat dry. Spread 2 tablespoons dough on center of husks forming a 3x2” rectangle and spreading completely to right edge. Spoon 1 tablespoon filling lengthwise down center of rectangle. To enclose tamales, turn right side over to center of filling, fold left side over filling, allowing plain part of husks to wrap around filling. Fold top end down bottom end. Secure ends by typing a string around center of tamale. To steam, place a rack 2” above gently boiling water in steamer or 4-quart dutch oven. Stack tamales, folded side down on rack. Cover, steam about 2 hours or until done. To test for doneness, remove one tamale from center and one from side of steamer. Open husks, tamales should be firm and come away easily from husk. Makes 24.

Pork in Red Tomato Sauce:

Broil tomatoes until charred on all sides cool. Place in blender with garlic and salt, blend until smooth. Heat lard in heavy 10” skillet. Add onion, saute until tender. Add tomato puree and chilies. Continue cooking over medium heat about 5 minutes. Add pork, continue cooking 8-10 minutes until mixture is thick.