| 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
A Message from our Provider:
“Practice Safe Sex: get Married and be faithful!”