Lynn's Pork Cheese Tamales
2 1/2 lb pork sirloin or shoulder
1/2 bn cilantro chopped
1 x onion diced
1 can diced green chiles - (7 oz)
1 lrg tomato chopped
1/2 lb corn husks
5 lb prepared masa for tamales
2 1/2 lb Jack cheese grated
Method :
Place pork, cilantro and onion in large stockpot with water to cover and cook
over medium heat until pork is very tender, about 2 1/2 hours. Remove pork from
stockpot and cut into 1/2-inch pieces. Set aside.
Place green chiles, and tomato in bowl and mix thoroughly. Soak husks in sink
filled with warm water 15 minutes. Remove and pat dry. Stack in pile.
For each tamale, take a spoonful of masa and spread on corn husk, making sure
that tapered end of husk points down and that there is room all around the husk
to allow for wrapping. Place a spoonful of chopped pork in the center, add some
cheese and 1/2 teaspoon chile mixture. Fold in each side of husk, then fold up
from bottom. Set aside. Repeat to make rest of tamales.
When tamales are all formed, place in batches in steamer set over simmering
water. Steam until masa is firm, about 1 1/2 hours.
This recipe yields 40 tamales.