traditional tamales pork

🥘 Ingredients

• • pork shoulder
• • water
• • onion
• • garlic cloves
• • salt
• • red chili sauce
• • shortening
• • masa harina
• • baking powder
• • corn husks

📝 Instructions

1. 1 in a 5 qt dutch oven , bring pork , water , onion , garlic and 1 1 / 2 salt to boil
2. 2 simmer covered , about 2 1 / 2 hours or until meat is very tender
3. 3 remove meat from broth and allow both meat and broth to cool
4. 4 shred the meat using 2 forks , discarding fat
5. 5 strain the broth and reserve 6 cups
6. 6 in a large sauce pan , heat the red chili sauce and add meat
7. 7 simmer , covered for 10 minutes
8. 8 to make masa beat shortening on medium speed in a large bowl for 1 minute
9. 9 in a separate bowl , stir together masa harina , baking powder and 2 teaspoons salt
10. 10 alternately add masa harina mixture and broth to shortening , beating well after each addition
11. 11 in the mean time , soak corn husks in warm water for at least 20 minutes
12. 12 rinse to remove any corn silk and drain well
13. 13 to assemble each tamale , spread 2 tablespoons of the masa mixture on the center of the corn husk
14. 14 place about 1 tablespoon meat and sauce mixture in the middle of the masa
15. 15 fold in sides of husk and fold up the bottom
16. 16 place a mound of extra husks or a foil ball in the center of a steamer basket placed in a dutch oven
17. 17 lean the tamales in the basket , open side up
18. 18 add water to dutch oven just below the basket
19. 19 bring water to boil and reduce heat
20. 20 cover and steam 40 minutes , adding water when necessary
21. 21 to freeze these for future meals , leave them in the husks and place them in freezer bags
22. 22 to reheat , thaw and wrap in a wet paper towel and reheat in the microwave for 2 minutes for one or two or re-steam them just until hot