Description
This recipe shares how to make traditional New Mexico tamales filled with tender shredded pork simmered in red chili sauce. The masa dough is spread on soaked corn husks, filled, folded, and then steamed until firm for a classic homemade dish.
Ingredients
Scale
For the Filling:
- 4 lb pork shoulder or 3 1⁄2 lb pork butt, trimmed of fat and shredded
- 8 cups water
- 1 tbsp garlic salt
- 1 1/2 tsp salt
- 4 cups red chili sauce
For the Dough:
- 4 cup masa harina
- 1 1⁄2 tsp baking powder
- 1 tbsp garlic salt
- 2 tsp salt
- 1 cup lard
- 50 dried corn husks
Instructions
- In a 5-quart roaster oven, bring pork, water, garlic salt, and 1 1/2 teaspoons salt to boil.
- Simmer covered, about 2 1/2 hours or until meat is very tender.
- Remove meat from broth and allow both meat and broth to cool. (Chilling the broth will allow you to easily remove the fat if you desire to do so.)
- Shred the meat using 2 forks, discarding fat.
- Strain the broth and reserve 2 cups.
- In a large saucepan, prepare the red chili sauce and add meat; simmer, covered for 10 minutes
- In a separate bowl, stir together masa harina, baking powder, garlic salt and 2 teaspoons salt.
- Add lard to dry mixture, mixing by hand until well blended. Add just enough broth and water to make a thick, creamy paste.
- In the mean time, soak corn husks in warm water for at least 20 minutes; rinse to remove any corn silk and drain well.
- To assemble tamales, spread 2 tablespoons of the masa mixture on the center of the corn husk. If husks are small, overlap 2 small ones to form one.
- Place about 1 tablespoon meat and chili mixture in the middle of the masa.
- Fold in sides of husk and fold up the bottom.
- Add water to double broiler just below basket
- Lean the tamales in the basket, open side up.
- Bring water to boil and reduce heat.
- Cover and steam 20 minutes, or until dough is firm. Adding water to broiler when necessary.