- 24
- 150 mins
- 225 mins
Ingredients
- 2 ½ pounds boneless pork butt, trimmed of excess fat
- 6 cloves garlic, peeled
- 1 teaspoon black peppercorns
- 2 bay leaves
- 1 teaspoon salt
- Water
- 4 cups Fresh Hatch Red Chile Sauce
- About 2 pounds of masa
- At least 36 softened corn husks, plus 36 strips for tying
Preparation
Step 1
1. Arrange the pork butt in a large Dutch oven or heavy-bottomed stockpot.
2. Add the garlic, peppercorns, bay leaves and salt.
3. Add enough cold water to cover by several inches.
4. Bring the liquid to a boil, then reduce the heat and simmer, partially covered, for about 2
hours.
5. Transfer the pork to a cutting board and allow it to rest 20 minutes.
6. Using two forks, shred the meat.
7. In a bowl, combine 2 cups of the shredded pork with enough New Mexico Red Chile
Sauce to thoroughly moisten the meat.
8. To assemble the tamales, spread about ½ cup masa onto the center of each corn husk.
9. Spoon some of the shredded pork filling down the center of the dough.
10. Fold and tie the tamale; repeat with the remaining ingredients and husks.
11. Steam the tamales for 1 hour and serve slathered with the remaining New Mexico Red
Chile Sauce.