MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pork Tamales
Categories: Mexican
Yield: 192 Tamales

4 lb Pork shoulder; up to 5 lb
1 Onion
2 cl Garlic
2 Bay leaves
Salt; to taste
5 Guajillo chilies
8 Ancho chilies
1/4 c Pork broth
7 cl Garlic
1/2 lb Pork lard
1/2 ts Whole pepper
1/2 ts Whole comino
Salt; to taste

MMMMM-------------------------MASA DOUGH------------------------------
14 1/2 lb Pkg masa (instant corn
-tortilla mix)
1 tb Baking powder
2 tb Salt
2 1/2 lb Pork lard
7 1/2 c Pork broth
12 oz Dried corn shucks; soaked in
-water 1 to 2 hours before
-use

Filling:

Boil the pork shoulder in a large stock pot with the onion, garlic,
bay leaves and salt. When it is well cooked (about 1 hour ofcooking
time), remove the meat from the broth. Reserve broth for later use.
Remove meat from the bones. Discard bones. With a meat grinder, grind
the cooked pork. (If you don't havea meat grinder, mince the meat as
finely as possible with a knife, or grind in a food processor.)

Seasoning:

Boil the chilies together until tender, about 15 minutes. Remove and
discard the stems, and add chiles to the container of a blender. Add
in the 1/2-cup pork broth and garlic, and puree well (add more broth
if necessary to facilitate blending.) Strain puree through a wire
strainer to extract any seeds. In a spice grinder or molcajete, grind
pepper, garlic, and comino with some salt. Make sure the mixture is
finely ground. Set aside. In a skillet, heat 1/2 lb lard. When
melted, add the ground spice mixture and saute for 20 seconds. Add in
chile puree, and saute for 2 minutes. Add in ground pork, combining
well. Adjust seasonings. Simmer for 10 minutes, then remove from
heat. Set aside.

Masa Dough:

Pour the contents of the package of masa into a very large bowl (I
use a metal turkey roaster pan). Add in the baking powder and salt.
Knead the lard in with your hands. Add in the broth one cup at a
time. You may need a bit more or less broth. The masa is ready when
the dough no longer sticks to your hands, and is smooth and delicate
to the touch.

Assemble Tamales:

Dry off some of the soaked corn shucks and place a few within reach.
To make a proper tamale, the corn shuck bottom edge should be around
8 inches wide. Discard those that are too narrow, and tear bits off
of the ones that are too wide. Take a corn shuck, and spread the
bottom 2/3rd of the leaf with 3 to 4 tb of masa. Leave a 1-1/2" wide
area along one edge free of masa. Spread the masa thinly. Place line
of about 2 tb of the filling, following the direction of the corn
shuck veins, on the spread masa, towards the center of the prepared
shuck. Fold the edge of the prepared shuck over the filling, then
roll up towards the edge of the shuck with no masa. Fold down the top
flap. Continue until all the tamales have been formed. Place tamales
in a large steamer basket. Boil water in the bottom of the steamer
pot. As a top layer, cover the tamales with extra corn shucks, then
with a sheet of plastic wrap. Secure the lid of the steamer, using
foil around the edges of the lid to prevent the escape of steam.
Place the steamer over the boiling water. Steam the tamales for about
40 minutes, until the masa is firm.

Note:

If you have leftover masa, you can make tamales out of refried beans
instead of meat. Or concoct your own filling using leftover cooked
chicken, beef, pork, or venison.

Recipe by Pam in Wisconson

Recipe FROM: <https://web.archive.org/web/20220629163633/
http://recfoodcooking.org/sigs/Pam%20in%20Wisconsin/
Pork%20Tamales.htm>

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