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LOCATION: Recipes >> Mexican >> Tamales 19

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5 pounds pork shoulder
1 clove garlic
1/4 cup ground red chile (up to 1/2)
1/2 teaspoon ground oregano
1 tablespoon flour
6 cups masa harina
1/2 cup lard
2 teaspoons salt
1 pound 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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