Tamales
Serves 6
Ingredients
Method
1 kg. Masa Harina (Corn Flour)
1 l. Chicken Broth
200 g. Lard
1 tsp. Baking Powder
½ kg. Pork Shoulder
2 Onions, Chopped
4 Garlic Cloves, Minced
400 g. Canned Tomatoes
2 Jalapeno Peppers
Salt To Taste
30 Dried Corn Husks, Soaked In Water
Boil pork shoulder with one chopped onion, salt and one minced garlic clove until tender. Shred the pork.
Sauté the remaining onion and garlic with jalapenos and tomatoes. Add the shredded pork.
Beat the lard until fluffy, then beat in the masa harina, baking powder, and chicken broth.
Spread the dough mixture on each corn husk, top with the pork mixture, then fold the husk around the filling.
Steam the tamales for about 1-2 hours, or until the dough is firm and easily pulls away from the husk.