Traditional Tamales

Servings: 30

Ingredients

• 4 lbs. Pork Shoulder, boneless, fat trimmed, cubed into 1" pieces*
• 5 cups Water
• 1/2 Onion
• 2 Garlic Cloves
• 2 tsp. Salt
• 1 cup Chef Merito® Adobo para Carne Con Chile
• *For more heat, add your favorite chile: Chile de Arbol, New Mexico, Chile Verde, or Guajillo
• 1/2 cup Shortening
• 3 cups Prepared Masa Harina
• 3/4 tsp. Baking Powder
• 1 ½ tsp. Salt
• 30 Dried Corn Husks (approximately 8 inches long, 6 wide)

Preparation

1. In a large soup pot, combine water, pork, onion, garlic, and salt. Bring to a boil.
2. Simmer covered for about 2 1/2 hours or until the meat is tender.
3. Remove pork from broth and allow both pork and broth to cool. (Chilling the broth will allow you to easily remove the fat.)
4. Shred the pork meat using a fork and discard the fat. Strain the broth and reserve 3 cups.
5. Heat a large saucepan, add and mix the Adobo para Carne Con Chile with the shredded pork. *(Add your favorite chiles here), simmer, covered for 5 minutes.
6. You may add 1 or 2 tablespoons of the reserved broth to adjust the consistency of the filling to your liking.
7. If you are using store-bought masa, proceed to assemble your tamale.

Preparation for Masa Dough

1. In a large bowl, add the shortening and beat for one minute.
2. In a separate bowl, stir together masa harina, baking powder, and salt.
3. Add the masa harina mixture and broth to the shortening, alternating between the two, beating well after each addition.
4. Add enough broth to make a thick, creamy paste.
5. Soak corn husks in warm water for 20 minutes, rinse to remove any corn silk, and drain well.
6. To assemble each tamale, spread about 2 tablespoons of the masa mixture in the center of the corn husk.
7. Spoon 2 tablespoons of the filling lengthwise down the center.
8. Fold the husk in the sides and secure with strips of corn husk.
9. Steam tamales using a stock pot with a steamer insert. Place tamales open side up along the inside perimeter of the stockpot.
10. Add enough water to keep it below the top of the steamer and tamales. Place extra husks on top of the tamales and cover the pot.
11. Steam the tamales for about 1 hour (adding water when necessary to the pot) or until the husk peels away from the masa.
12. Serve warm. You may freeze tamales using freezer bags for future meals.

*This recipe can be used to make meat, pork, or chicken tamales. Use 2 oz. Chef Merito® Adobo para Carne Con Chile for every 1 pound of meat.