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Tamales 26

This Tamales 26 recipe uses Pork Broth and Lime Juice. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 3
• 1/4 cup
• 1

Method (preview)

1. 1

   Mix masa harina with salt. Beat lard until light and fluffy.

2. 2

   Alternately add masa harina and broth to lard. Finally add melted shortening and mix well. Batter should be the consistency of thick cake batter.

3. 3

   Rough chop garlic and mash garlic and salt together until a paste results.

4. 4

   Combine garlic and achiote paste with enough water to form a thick, spreadable paste.

5. 5

   Combine above mixtures with citrus juice in large bowl.

6. 6

   Coat meat with new mixture.

7. 7

   Rub the mixture into every part of the meat.

8. 8

   Cover the meat in the large bowl and refrigerate over night.

9. 9

   Preheat oven to 325F.

10. 10

    Wrap pork in banana leaves and add any excess spice paste.

11. 11

    Place pork in roasting pan with 1 cup water.

12. 12

    Cover.

13. 13

    Cook approximately 3 hours or until pork falls apart.

14. 14

    You may want to add water occasionally during roasting.

15. 15

    Shred pork. Serve warm with remaining liquid from roasting. Reduce liquid if needed. Use to fill tacos, burritos, or tamales.

16. 16

    Toast chiles on griddle.

17. 17

    Let cool a little and when cool enough to handle, open and remove seeds and veins.

18. 18

    Continue to cool.

19. 19

    When cool they should be crisp.

20. 20

    Melt shortening, add chile powder and cook for a few seconds, stirring constantly, over medium- high heat.

21. 21

    Add shredded pork and continue to cook for a minute or so.

22. 22

    Add broth and let cook for about 5 minutes over medium heat so that it reduces a little.

23. 23

    Add salt as necessary.

24. 24

    Spread several T. of the masa on a corn husk near one side and at the top of the husk. (Dried husks should be soaked in warm water for several hours or overnight to soften.) Spoon about 1 T. of the pork filling down the center of the masa.

25. 25

    Wrap husk so that the uncovered edges of the masa meet to form a cylindrical covering for the filling.

26. 26

    Fold up the lower end and arrange on a tray until all tamales are formed.

27. 27

    To steam, stand tamales upright (open end up, folded end down, in a steamer.

28. 28

    Cover with extra husks or a towel or paper towel to prevent water from condensing and dripping down onto the open ends of the tamales.

29. 29

    Steam, covered tightly, over simmering water for 2-3 hours, until tamales are slightly firm to the touch.

30. 30

    They freeze well and can be easily reheated in the microwave or in the oven.