Traditional Tamales (Pork)

Name: Traditional Tamales (Pork)
Prep time: 2 h
Cook time: 4 h
Yield: 1
Ingredients: 3 1/2 lbs pork shoulder or 3 1/2 lbs pork butt, trimmed of fat and cut up; 10 cups water; 1 medium onion, quartered; 3 garlic cloves, minced; 3 1/2 teaspoons salt; 4 cups red chili sauce (see Red Chili Sauce (To Be Used With Traditional Tamales) for red chili sauce); 3/4 cup shortening; 6 cups masa harina; 1 1/2 teaspoons baking powder; 50 dried corn husks (about 8 inches long)

Traditional Tamales (Pork) was pinched from <a href="http://www.food.com/recipe/traditional-tamales-pork-15286" target="_blank">www.food.com.</a>

"This tamale recipe is about as traditional as you can get, although I use a roast instead of the whole pig head that many Mexican women use. I have also used beef, but they just do not taste quite the same. These take about all day to make and are a lot of work, but they are so worth the time and the effort. Not for the faint-hearted cook for sure. They are a huge hit here in the West. For added flavor, top with either some of the red sauce used to prepare this recipe, or with my favorite, green chili sauce with pork, Chile Verde Con Cerdo (Green Chili With Pork). Serve with sides of Spanish rice, refried beans topped with cheese and frosty margaritas for a delicious authentic Mexican meal. For an online tamale-making tutorial, including pictures, please see http://www.recipezaar.com/bb/viewtopic.zsp?t=188623 posted in the Mexican cooking forum...."

INGREDIENTS

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3 1/2 lbs pork shoulder or 3 1/2 lbs pork butt, trimmed of fat and cut up

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10 cups water

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1 medium onion, quartered

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3 garlic cloves, minced

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3 1/2 teaspoons salt

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4 cups red chili sauce (see Red Chili Sauce (To Be Used With Traditional Tamales) for red chili sauce)

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3/4 cup shortening

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6 cups masa harina

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1 1/2 teaspoons baking powder

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50 dried corn husks (about 8 inches long)

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