Tamales de Puerco
Yield: 40 Tamales
1 package Corn Husks – Soak in hot water for 1 hour
FILLING:
Ingredients
4 lbs. Pork Butt
1 White Onion, quartered
3 Cloves Garlic, smashed
4 cups Broth
1 T Smoked Paprika
2 tsp. Cumin
2 Chipotle Peppers in Adobo sauce
1 Guajillo Pepper (dried)
1 Ancho Pepper (dried)
Method
In a large crock pot place pork butt fat side up and add water just before it is covered completely.
Add all other ingredients
Cook on High for 6-8 hours or until it falls apart
Pull out pork and shred, set aside
Reserve liquid and peppers, onion, garlic for sauce (see recipe below)
SAUCE:
Ingredients
Reserved liquid, peppers, onion and garlic from pork, remove and discard stems
If you prefer, you can strain the seeds out and continue to use the peppers, onion and garlic
1-2 cups Broth
1-2 Chipotle Peppers in Adobo Sauce
Method
Blend reserved liquid and ingredients from the crock pot until a thick paste forms.
Add additional broth until smooth and slides off of the back of a spoon
If not spicy enough, add in Chipotle and Adobo sauce **Be mindful that the longer the sauce is allowed to sit, the spicier it gets**
Add ½ cup of sauce to the shredded pork to coat
Set aside ¼ cup sauce to use in masa dough
Pack up remaining sauce to use once tamales are ready to serve
MASA:
Ingredients
4 cups Masa Harina
½ cup Water
3 cups Stock
½ lb. Lard
¼ lb. Butter
1 tsp. Kosher Salt
1 tsp. Smoked Paprika
2 tsp. Baking Powder
½ cup Creamed Corn
1/8 cup minced Green Bell Pepper
1/8 cup minced Red Bell Pepper
1/8 cup reserved Sauce
Method
Melt lard, butter, salt and smoked paprika in a small saucepan
In a stand mixer fitted with the paddle, add the masa and baking powder
On medium speed, slowly add the melted lard/butter mixture until all has been added
Scrape down the sides of the bowl and slowly add in the hot water, then the stock, then, creamed corn, reserved sauce and mix on low until all has been incorporated
Mix in the peppers by hand
Refrigerate for 20-30 minutes
Assembly
Left to Right
Masa, Meat, Husks (Center), Towels (1 wet, 1 dry)
Take 1 husk and open up with the wide end facing out
Take a small amount of masa and spread onto the husk up to the top, but not over
Add 2-3 tablespoons meat and fold the husk over until the masa meets and then roll the husk up and fold the small end up (should reach ¾ of the way up or all of the way to the top of the tamale.
You can leave as is or wrap and tie a piece of corn husk to look like a present
Enjoy!