Sylvia's Pork Tamales

Name: Sylvia's Pork Tamales
Prep time: 6 h 45 min
Cook time: 6 h 45 min
Total time: 6 h 45 min
Yield: 36
Cuisine: Global
Ingredients: 1 Tbsp baking powder; 85 grams New Mexico chile pods, seeds and veins removed; 227 grams package dried corn husks; 118 milliliters all-purpose flour; 3 cloves garlic; 1 teaspoon ground cumin; 2 kgs masa harina; 1 large onion, chopped; 237 milliliters pork broth; 1 kgs pork butt roast; 36 servings salt to taste; 237 milliliters water; 454 grams lard

Sylvia's Pork Tamales is a dairy free recipe with 36 servings. One serving contains 290 calories, 13g of protein, and 5g of fat. This recipe covers 18% of your daily requirements of vitamins and minerals. Head to the store and pick up baking powder, water, onion, and a few other things to make it today. To use up the corn husks you could follow this main course with the Paleo Banana Bread - Egg & Nut Free as a dessert. It works well as a cheap main course. From preparation to the plate, this recipe takes around 6 hours and 45 minutes.

Instructions

Place pork butt, onion, 5 cloves garlic, and 1 tablespoon salt in a large pot; cover with water. Simmer mixture over medium heat until pork is very tender, about 3 hours. Discard onion and garlic. Strain and shred meat, reserving liquid.

Ingredients you will need

Garlic

Boston Butt

Onion

Water

Meat

Pork

Salt

Equipment you will use

Pot

Heat a skillet over medium-high heat. Cook and stir California chile pods and New Mexico chile pods in the hot skillet until toasted and fragrant, 2 to 3 minutes. Rinse chile pods. Bring a pot of water to a boil and add chile pods; boil until chile pods are slightly softened, about 3 minutes.

Ingredients you will need

Chili Pepper

Water

Equipment you will use

Frying Pan

Pot

Drain and cool chile pods.

Ingredients you will need

Chili Pepper

Blend 1 cup pork broth, 1 cup water, chile pods, 1 tablespoon salt, 3 cloves garlic, and cumin together in a blender until smooth. Stir pork meat and chile sauce together in a bowl.

Ingredients you will need

Whole Garlic Cloves

Pork Broth

Chili Pepper

Cumin

Sauce

Water

Meat

Pork

Salt

Equipment you will use

Blender

Bowl

Melt 1/2 cup lard in a large pot over medium heat. Stir flour into melted butter until browned and fragrant, about 5 minutes. Stir pork-chile sauce mixture into butter-flour mixture, adding more salt if needed.

Ingredients you will need

Butter

Chili Pepper

All Purpose Flour

Sauce

Lard

Pork

Salt

Equipment you will use

Pot

Remove silk and debris from corn husks and soak in boiling water, 30 minutes to 1 hour.

Ingredients you will need

Corn Husks

Water

Drain and place on a work surface; cover with a clean, damp towel.

Mix masa, 1 pound lard, 1 cup reserved pork broth, baking powder, and salt in a large pan until mixture is fluffy and holds together.

Ingredients you will need

Baking Powder

Pork Broth

Lard

Salt

Equipment you will use

Frying Pan

Select 1 wide corn husk or 2 small ones.

Ingredients you will need

Corn

Spread about 2 tablespoons masa mixture onto corn husk, spreading to the sides and about 2 inches from the bottom and 1/4 inch from the top. Spoon 1 to 2 tablespoons pork mixture down the center of masa mixture. Fold sides of husk together, 1 over the other. Fold the bottom of husk over seam of 2 folded sides. Repeat with remaining husks and filling.

Ingredients you will need

Spread

Corn

Pork

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil.

Ingredients you will need

Water

Equipment you will use

Sauce Pan