☆☆☆☆☆ 0 votes0
5 lbprepared maza
2 bag(s)corn husks
1 bag(s)guajillo chile pods (dried)
1 tsporegano, dried
1 largepork picnic shoulder( about 5 to 7 lbs)
1 largesteamer pot
2 largebay leaf
How to Make Pork Tamales.
- wash and cut meat in large pieces, boil until tender with salt, garlic, onion and bay leaf, let it cool.
- clean the seeds from guajillo pods, rinse, boil water, remove from fire and add guajillo pods, cover and leave them until soft, discard water and cool down, add cool clean water, garlics, salt to taste, a pinch or two of oregano and blend until very smooth, strain adding a little water if to thick, in a large pan add some lard or oil and add 1 1/2 Tablespoon flour then add blended and strained guajillo stirring so it wont get lumps, salt to taste, let it cool.
- now you are ready to cut or shred meat, add the guajillo sauce to meat but save about 1/2 cup for the masa, mix sauce with masa+ 1/8 teaspoon baking powder(optional)
- clean your corn husk and deep in boiling water until soft, discard water, now you are ready to spoon some masa into a corn husk about a large spoon in the middle, then add meat + sauce ( you can mix sauce and meat also if desired) wrap your tamal and fold, then place in a steamer adding salt in the water and steam them about 1 1/2 hrs, let cool down a little and serve.