Tamales

By kfrag

Ingredients

• Dough:
• 3-4 pound pork shoulder
• 1 large onion
• 1 clove garlic
• 8 dried chili pods
• 4 cups water
• 2 tbsp salt
• 2 cups masa harina
• 8-10 oz beef broth
• 1 tsp baking soda
• 2 tsp salt
• 2/3 cup lard
• Dried Corn Husks
• Whole Black Olives

Details

Preparation time 60mins
Cooking time 63mins

Preparation

Step 1

Place pork, onion, garlic in crockpot and cook for 8-10 hours. Let cool and pull apart.

Cook dried chilis in water for 20-30 minutes. Blend in blender - strain and add salt to taste. Add sauce to meat and set aside.

Beat lard w/1 tbsp broth until fluffy and light. Combine masa harina, salt and baking powder. Mix in lard mixture, adding broth until mixture is spongy.

Soak and clean corn husks.

Spread thin layer of masa on corn husks. Add small amount of meat (and whole olive if you wish). Place in tamale pot and steam for 2-3 hours; testing every 30 minutes or so.

Enjoy!