Tamales

Name: Tamales
Ingredients: 1/2 lb. corn husks; 2 1/2 lb. boneless pork or chicken; 2 1/2 qt. water; 4 dried chilies; 1/2 tsp. dried oregano; 1/4 tsp. ground cumin; 1 Tbsp. whole cloves; 1 c. lard or shortening; 1 c. onions, chopped; 2 cloves garlic, minced; 1 tsp. salt; 4 c. Masa Harina (fine ground corn meal); 3 c. broth; 2 tsp. salt; 1 Tbsp. whole peppercorns

15 ingredients

12 steps

Ingredients

1/2 lb. corn husks
2 1/2 lb. boneless pork or chicken
2 1/2 qt. water
4 dried chilies
1/2 tsp. dried oregano
1/4 tsp. ground cumin
1 Tbsp. whole cloves
1 c. lard or shortening
1 c. onions, chopped
2 cloves garlic, minced
1 tsp. salt
4 c. Masa Harina (fine ground corn meal)
3 c. broth
2 tsp. salt
1 Tbsp. whole peppercorns

Directions

1

Soak corn husks in hot water overnight.
2

Place pork or chicken in large pot with water.
3

Heat to boil.
4

Reduce heat to simmer 45 minutes or until tender.
5

Drain; reserve broth.
6

Shred meat and set aside.
7

Cover dry chilies with boiling water and soak 30 minutes.
8

Drain and place in blender with spices and 1 cup broth. Blend to smooth, adding more broth, if needed.
9

Cook onions and garlic in small amount of shortening.
10

Add meat and 1 teaspoon salt.
11

Mix until blended.
12

Stir into chili mixture and simmer 15 minutes.