| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Tex-Mex | Pork, Tex-mex | 1 | Servings |
INGREDIENTS
| 4 | lb | Pork shoulder |
| 6 | c | Water |
| 8 | tb | Chile powder |
| 1/8 | ts | Oregano |
| 1/4 | ts | Cumin |
| 2 | Garlic | |
| Salt | ||
| 5 | lb | Masa harina |
| 1 | lb | Lard |
| Pork broth | ||
| 1 | pk | Corn husk |
INSTRUCTIONS
Boil meat in water until tender. Remove the meat from broth, saving broth for dough and chile. Chop meat into 1/4 in. pieces and place in pan. Dissolve chile powder in 1 1/2 cups of the broth, and add to meat, add garlic, spices and salt, cook until d Cream lard in a mixing bowl. Add masa flour and mix. Add enough of the broth to make the dough speadable with a table knife. Rinse the husks and soak in wateruntil pliable. Spread the center portion of the husk with 2 tbs. of masa. Top with chile meat mix. Vary both amounts to your liking. 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 min. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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