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Makes 40 to 50 tamales
- 3 pounds pork butt, cut into 2 inch pieces
- 1/2 onion
- water, to cover pork
- 1 tablespoon kosher salt
- 1 tablespoon ground pepper
- 1.5 ounces ancho chile
- cups corn husks
- Place cut up pork in a large pot with half of a white onion. Add water to just cover pork. Add salt and pepper
- Bring to a boil and then reduce to a simmer for 3 hours. Remove pork from water and shred. Reserve pork broth.
- While pork is simmering, boil ancho chile for thirty minutes. Remove from water, deseed and remove stem. Blend it in a blender, adding a little bit of water and then strain.
- In a large pa, add pureed ancho chile, 1/4 cup of pork broth and shredded pork. Mix until combined. Remove from heat, set aside.
- Soak corn husks in hot water for 15 to 20 minutes while you make the masa.
- 1 1/3 cups refined pork lard
- 2 teaspoons baking powder
- 4 cups instant masa
- 2 teaspoons kosher salt
- In a large mixer beat the lard with baking powder until fluffy, at least 10 minutes.
- Transfer to a large bowl and add masa, broth and salt. Mix by hand until a stick dough forms.
- Turn the stand mixer back on low speed and slowly add small amounts of the hand mixed dough back in. Two to three minutes total, until a paste like consistency is formed.
- Remove the corn husks from the water and wring them dry. Lay them on a hand towel and sort by similar sized husks for consistent tamales.
- Place the husk in the palm of your hand and using a spoon, spread the masa paste on half of the husk in a very thin layer. Add three to four tablespoons of pork filling and fold up the husk. Using small pieces of husk, make a tie around to hold the husk closed.
- Add 4 cups of water to the bottom of a large steamer. Using the small and broken pieces of the steamer and begin layering the tamales in.
- Once all the tamales are in, use a plastic grocery shopping bag to cover all the tamales. Cover with the lid.
- Steam for one hour and then turn off the heat. Allow them to sit in the steamer for an additional hour after the heat is turned off.
- Serve with refried beans and salsa verde.