Pulled Pork Tamales
- 4 cups/950 mL pulled pork
- 1 medium onion chopped
- 2/3 cup/160 mL stock chicken or beef
- 3 cloves garlic minced
- 2 tablespoons/30 mL tomato paste
- 2 teaspoons/10 mL cumin powder
- 1 teaspoon/5 mL salt
- 1 teaspoon/5 mL chili powder
- 1 teaspoon/5 mL oregano
- 1/2 teaspoon/2.5 mL fennel seeds crushed
For tamale dough
- 2 cups/475 mL masa flour
- 2 cups/475 mL lukewarm chicken broth
- 2/3 cup/160 mL whipped shortening
- 1/2 teaspoon/2.5 mL salt
- corn husks
- Place corn husks in a large pot or in your sink and fill with water.
- Since the husks will float, weigh them down with a plate or whatever you have on hand.
- They will take at least an hour to get sufficiently soft enough to work with.
- Add two tablespoons of olive oil in a large skillet and fry onions and garlic for 2-3 minutes.
- Add remaining filling ingredients and simmer for 10-12 minutes.
- In a large bowl, combine two cups of masa flour with 1 teaspoon/5 mL of baking powder and 1/2 teaspoon/2.5 mL of salt.
- Mix together.
- Now slowly pour in two cups of lukewarm chicken broth and mix into a sticky dough.
- Combine 2/3 cup/160 mL of whipped shortening or lard to the masa dough and mix until even.
- Start with a corn husk leaf laid out flat on a clean surface.
- Depending on the size of the corn husk, place about two tablespoons of the masa dough on the corn husk and spread it out evenly.
- You want to leave about a pencil's thickness clear around the edges.
- The masa dough needs to be evenly distributed.
- Add filling and try to get it into an even line down the middle of the masa dough.
- Roll tamales.
- You can secure the ends with a string, or simply fold the edges.
- Place tamales into a steamer that is secured in a large stock pot.
- Make sure that the tamales don't touch water, but are exposed to very hot steam for about 45-60 minutes.
- Remove steamer from pot and allow tamales to sit a few minutes before opening husks.