- 1/4 pounds pork loin
- 1 large onion halved
- 1 clove garlic
- 4 dried California chile pods – Anaheim
- 2 cups water
- 1 1/2 teaspoons salt
- Tamale Dough
- 2 cups masa harina
- 1 10.5 ounce can beef broth
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2/3 cup lard — good ‘ol lard!
- 1 8 ounce package dried corn husks
- 1 cup sour cream
- 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.