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Shredded Pork Tamales
Ingredients
- 18 x Dry corn husks
- 1 sm Onion minced (1/4 c.)
- 2 Tbsp. Vegetable oil
- 1/4 c. Basic red sauce
- Shredded pork
- 2 Tbsp. Raisins
- 2 Tbsp. Capers
- 2 Tbsp. Snipped fresh cilantro
- 18 x Pitted olives
- 1 lb Boneless pork shoulder
- 1 x Tomato minced
- 1 sm Onion cut into 1/4ths
- 1 x Carrot cut into 1" pcs
- 1 stalk celery cut into 1" pcs
- 1 Tbsp. Chili pwdr
- 1 tsp Salt
- 1/4 tsp Cumin seed
- 1/4 tsp Dry oregano
- 1/4 tsp Pepper
- 1 x Clove garlic
- 1 x Bay leaf
- 1 c. Shortening or possibly lard
- 2 c. masa harina
- 3 tsp Baking pwdr
- 2 c. Pork broth
Directions
- Shredded pork: Place all ingredients for pork in a 3-quart saucepan. Add in sufficient water to cover. Heat till boiling; reduce heat. Cover and simmer until pork is tender, about 1 1/2hours. Drain, reserve broth for Tamale dough.
- Tamale Dough: Beat all dough ingredients in a large mixer bowl on low speed scraping bowl constantly till mix forms a smooth paste. Beat on medium speed till light and fluffy about 10min.
- Preparation of the Tamales: Cover corn husks with hot water and let stand till pliable at least 2 hrs. Cook and stir onion in oil in 3 quart saucepan till tender. Stir in Red Sauce, shredded pork, and remaining ingredients except for dough and olives. Heat to boiling; reduce heat. Cover and cold 15 min.
- Drain corn husks; pat dry with paper towels. Spread 1/4 c. dough across center of each husk for 1 edge to within 1/2 inch of the other edge. Spoon 2 Tbsp of pork mix into center of dough and top with an olive.
- Roll husks about the filling starting with the dough edge. Fold both ends upward toward center and secure with a string if necessary.
- Place Tamales on rack in Dutch oven or possibly steamer. Pour boiling water into Dutch oven just to rack level. Cover Dutch oven. Keep water simmering over low heat 1 hour.
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