Shanna's Pork Shredded Tamales
18 x Dried corn husks
1 sm Onion chopped (1/4 cup)
2 tbl Vegetable oil
1/4 cup Basic red sauce
Shredded pork
2 tbl Raisins
2 tbl Capers
2 tbl Snipped fresh cilantro
18 x Pitted olives
SHREDDED PORK
1 lb Boneless pork shoulder
1 x Tomato chopped
1 sm Onion cut into 1/4ths
1 x Carrot cut into 1" pieces
1 stalk celery cut into 1" pieces
1 tbl Chili powder
1 tsp Salt
1/4 tsp Cumin seed
1/4 tsp Dried oregano
1/4 tsp Pepper
1 x Clove garlic
1 x Bay leaf
TAMALE DOUGH
1 cup Shortening or lard
2 cup masa harina
3 tsp Baking powder
2 cup Pork broth
Method :
Shredded pork: Place all ingredients for pork in a 3-qt saucepan. Add enough
water to cover. Heat until boiling; reduce heat. Cover and simmer till pork is
tender, about 1 1/2hours. Drain, reserve broth for Tamale dough.
Tamale Dough: Beat all dough ingredients in a large mixer bowl on low speed
scraping bowl constantly until mixture forms a smooth paste. Beat on medium
speed until light and fluffy about 10min.
Preparation of the Tamales: Cover corn husks with warm water and let stand until
pliable at least 2 hours. Cook and stir onion in oil in 3 qt saucepan until
tender. Stir in Red Sauce, shredded pork, and remaining ingredients except for
dough and olives. Heat to boiling; reduce heat. Cover and cool 15 minutes.
Drain corn husks; pat dry with paper towels. Spread 1/4 cup dough across center
of each husk for 1 edge to within 1/2 inch of the other edge. Spoon 2 Tbsp of
pork mixture into center of dough and top with an olive.
Roll husks about the filling starting with the dough edge. Fold both ends upward
toward center and secure with a string if necessary.
Place Tamales on rack in Dutch oven or steamer. Pour boiling water into Dutch
oven just to rack level. Cover Dutch oven. Keep water simmering over low heat 1
hour.