Granny's
Pork Butt Tamales
5 pounds lean pork butt
6 cloves garlic -- halved crosswise
3 tablespoons shortening
3 tablespoons flour
5 cups red chili sauce
1/2 teaspoon black peppercorns
4 large bay leaves
salt -- to taste
RED CHILI SAUCE
3 dozen dried red chilies
1 teaspoon sugar
4 cloves garlic
3 quarts beef stock
4 tablespoons shortening
4 tablespoons all-purpose flour
2 tablespoons oregano
salt and pepper -- to taste
TAMALE WRAPPERS
1 1/2 pounds corn husks
4 1/2 cups masa harina -- packed
3/4 pound shortening
1 1/2 cups red chili sauce
salt -- to taste
Prepare meat a day in advance. Place pork
butt in a large Dutch oven and add 3 cloves garlic, peppercorns, bay leaves and
salt. Add enough cold water to cover by at least 3 inches. Over high heat, bring
to a boil, reduce heat, partially cover and let simmer for 2 hours, skimming any
scum/froth during the first 15 - 20 minutes. Remove pork from stock and let cool
to room temperature. Strain and degrease stock. When meat is cool enough to
handle pull into fine shreds. Place meat into reserved stock and refrigerate
overnight.
In a large pot, over medium heat, melt 2
tablespoons shortening and sauté 3 cloves garlic until slightly browned. Remove
garlic and discard. Add 2 tablespoons garlic and stir until lightly browned. Add
3 cups red chili sauce and 2 - 3 cups reserved pork stock. Sauce should be the
consistency of a medium spaghetti sauce. Simmer 10 - 15 minutes. Remove 2 cups
sauce and set aside. Add shredded meat to sauce and simmer an additional 15 - 20
minutes. Taste for seasoning and set aside to cool.
Place chilies in a bowl and cover with
warm water. Allow to soak until softened. When softened, split chilies open and
remove seeds and veins and discard. (Leaving some seeds and veins will make for
a hotter sauce) Place chilies, oregano, garlic, sugar, salt and pepper in a food
processor, along with 1 cup stock and process until smooth. In a large saucepan,
over medium heat, melt shortening and add flour, stirring constantly until flour
is golden. Add pepper puree, bring to a boil, reduce heat and simmer 15 - 20
minutes, stirring occasionally. Set aside and keep warm.
Separate corn husks and soak in warm water
at least 30 minutes, preferably overnight. Wash each husk thoroughly under
running water, making sure to remove all silk. Place on newspaper and drain
well. Place shortening in a large bowl and beat until fluffy. Add masa harina a
handful at a time, stopping to scrape down the sides of the bowl. If mixture
becomes to stiff add some stock. When masa harina is incorporated add salt and
red chili sauce for color. Mixture should be the consistency of butter cream
frosting for good spread ability.
Pat drained corn husks dry and stack in an
overlapping fashion. Spread about 2 tablespoons masa mixture over bottom half of
each husk within 1/2 inch from sides and 1/4 inch from bottom. Top with a
generous tablespoon of meat mixture then fold in half pressing lightly to seal.
Continue until all ingredients have been used.
At this point tamales may be either
steamed and served or they may be place in a single layer on a cookie sheet and
place in the freezer for 30 minutes. Remove from freezer, place into freezer
bags or foil, usually 1 dozen per package, and place back into freezer. Do not
thaw frozen tamales before steaming.
I myself have never been able to find out precisely what a
feminist is, I only know that people call me a feminist whenever I express
sentiments that differentiate me from a doormat
- Rebecca West