TAMALE MAKING SUPPLIES RECIPES

Steps:

• Place pork into a Dutch oven with onion and garlic, and add water to cover. Bring to a boil, then reduce heat to low and simmer until the meat is cooked through, about 2 hours.
• Use rubber gloves to remove stems and seeds from the chile pods. Place chiles in a saucepan with 2 cups of water. Simmer, uncovered, for 20 minutes, then remove from heat to cool. Transfer the chiles and water to a blender and blend until smooth. Strain the mixture, stir in salt, and set aside. Shred the cooked meat and mix in one cup of the chile sauce.
• Soak the corn husks in a bowl of warm water. In a large bowl, beat the lard with a tablespoon of the broth until fluffy. Combine the masa harina, baking powder and salt; stir into the lard mixture, adding more broth as necessary to form a spongy dough.
• Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling into the center. Fold the sides of the husks in toward the center and place in a steamer. Steam for 1 hour.
• Remove tamales from husks and drizzle remaining chile sauce over. Top with sour cream. For a creamy sauce, mix sour cream into the chile sauce.

Steps:

• In a 5 qt Dutch oven, bring pork, water, onion, garlic and 1 1/2 salt to boil.
• Simmer covered, about 2 1/2 hours or until meat is very tender.
• Remove meat from broth and allow both meat and broth to cool. (Chilling the broth will allow you to easily remove the fat if you desire to do so).
• Shred the meat using 2 forks, discarding fat.
• Strain the broth and reserve 6 cups.
• In a large sauce pan, heat the red chili sauce and add meat; simmer, covered for 10 minutes.
• To make masa beat shortening on medium speed in a large bowl for 1 minute.
• In a separate bowl, stir together masa harina, baking powder and 2 teaspoons salt.
• Alternately add masa harina mixture and broth to shortening, beating well after each addition. (Add just enough broth to make a thick, creamy paste).
• In the mean time, soak corn husks in warm water for at least 20 minutes; rinse to remove any corn silk and drain well.
• To assemble each tamale, spread 2 tablespoons of the masa mixture on the center of the corn husk (each husk should be 8 inches long and 6 inches wide at the top. If husks are small, overlap 2 small ones to form one. If it is large, tear a strip from the side).
• Place about 1 tablespoon meat and sauce mixture in the middle of the masa.
• Fold in sides of husk and fold up the bottom.
• Place a mound of extra husks or a foil ball in the center of a steamer basket placed in a Dutch oven.
• Lean the tamales in the basket, open side up.
• Add water to Dutch oven just below the basket.
• Bring water to boil and reduce heat.
• Cover and steam 40 minutes, adding water when necessary.
• To freeze these for future meals, leave them in the husks and place them in freezer bags. 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.