Pork Tamales Recipe from Chef Mickey's, Contemporary
4 lb Pork Shoulder
6 cups Water
8 Tbsp Chile Powder
1/8 tsp Oregano
1/4 tsp Cumin
2 tsp Garlic
1 tsp Salt
5 poulbnds Masa Harina
1 poulbnds Lard
1 pk. Corn Husk
Yield: 6 servings
Boil meat in water until tender. Remove the meat from broth, saving broth for dough and chile.
Using a fork, shred the meat and place into a pan. Add 1-1/2 cups of the broth, chili powder, oregano, cumin and garlic. Simmer for 20 minutes or until meat is tender.
Cream lard in a mixing bowl. Add masa flour and mix. Add enough of the broth to make the dough spreadable with a table knife.
Rinse the husks and soak in water until pliable. Spread the center portion of the husk with 2 Tbs. of masa. Top with chile meat mix. Vary both amounts to your taste. Fold the sides of husks toward the center, the bottom up and the top down. Tie each husk with a narrow corn husk strip.
Pour 2 in. of water into a large kettle and arrange the tamales on a rack above the water level. Steam the tamales for about 40 minutes.