Tamales are Latin American dishes cooked in masa and steamed in a leaf wrapper and can be filled with your choice of meat, cheese, or other fillings.
- 4 lbs of pork shoulder
- 6 cups of water
- 8 tbs chile powder
- 1/4 tsp cumin
- 2 medium garlic
- salt to taste
- 5 lbs masa harina
- 1 lb lard
- pork broth
- 1 package corn husks
- Boil meat in water until tender. Remove the meat from broth, saving broth for dough/masa harina and chile. Chop meat into small pieces and place in a large pan. Dissolve chile powder in 1 1/2 cups of pork broth and then add to meat. Add other spices such as garlic, cumin, and salt to meat. Cook and simmer until chile meat is done.
- Cream lard in mixing bowl. Add masa harina and mix. Add enough broth to to make the dough spreadable with a tablespoon. Rinse the husks and soak in water until pliable. Spread the center portion of the husks with 2 tablespoons of masa. Top with chile meat mix.
- Forming/folding a tamale: Fold the sides toward the center, making sure the chile meat mix stays in the center, the bottom up and the top down. Pour 2 inches of water into a large pot and arrange the tamales on a rack above the water level. Steam the tamales for about 40 to 50 minutes until cooked.
- If the tamale can easily slither off the cornhusk... they’re cooked and ready to eat!!