Pork Tamales

I decided to try my hand at making some. They turned out amazingly well! A little labor intensive but well worth it.


Pork:
2 lbs pork (I used a big cut of pork Carnita)
1 tsp cumin 
1 tsp garlic powder
1 tsp onion powder
1/4 cup tequila (optional)

Mix spices and rub on pork. If using tequila pour over pork. Bake in the oven at 325 degrees for 2-3 hours. Pork should be tender. Cool and shred or cube. Set aside.
*This can be done up in advance. I did mine the night before and kept it in the fridge overnight.


Tamale Dough:
4 cups mesa
4 cups lukewarm water or broth (I used half water and half chicken broth)
2 tsp baking powder
1 tsp salt
1 1/3 cup vegetable shortening

In a large bowl combine mesa, baking powder, and salt. Add the water or broth and mix with your fingers until a soft dough forms.

In a small bowl beat the shortening so it is smooth and fluffy.

Add the shortening to the dough and beat until well combined and dough softens.

Tamales:

Pork 

Chili sauce or salsa (because I had kids eating these we used a medium red sauce for half and a mild green sauce for the other half)

18-20 corn husks

Tamale dough

Combine pork and sauce so all pieces all coated nicely. Place Corn husks in a bowl and soak in water for several minutes then rinse them. Lay a husk down flat and open. Place an even layer of dough over the husk. Then place pork down the center of the dough.

Take the two sides and fold the tamale length wise so the dough touches. Use you fingers to seal the dough keeping the pork inside. Then roll the corn husk around and fold in ends.

Place tamales in a steamer. If you don't have a steamer you can use a pan with a rack on the bottom. Add just enough water to cover the bottom but not touch the tamales. I have a double pan that works perfect for steaming. 

Cover the steamer or pan tightly. You can use a cloth under the lid if needed to create a tighter seal. Steam for 1-2 hours.