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LOCATION: Recipes >> Mexican >> Tamales 06

Print this Recipe    Tamales 06

Tamales

5 lb. pork shoulder
1 clove garlic
1/4 to 1/2 cup ground red chile
1/2 tsp ground oregano
1 tbsp. flour
Water
6 cups masa harina
1/2 cup lard
2 tsp. salt
1 lb. dried corn husks

Cover the pork with water, add the garlic, and bring to a boil.
Simmer gently, covered, until meat is tender. Cool slightly.
Discard the garlic. Chop the meat and set aside. Mix the chile
powder, oregano, and flour with 2 cups of the meat stock and add
this to the chopped meat. Bring to a boil and simmer gently until
mixture is thick. Cool. Beat the lard until it is light and
fluffy. Blend in the masa harina. Then add enough meat stock or
water to make the mixture soft and pliable. You should be able to
spread it easily, but it shouldn't be soupy. Soak the husks in
hot water until they are soft. Drain. Spread a thin layer of masa
on a husk. Put a heaping tablespoon of the meat mixture down the
center of the masa. Roll the husk carefully around the meat filling.
Wrap another husk from the opposite side. Don't squish them! Tie
ends with string. Stand the tamales on their ends on a layer of
corn husks in a steamer or blancer. Steam for about an hour.
Drain and serve with more red chile sauce and beans.

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