These can be made with beef or chicken too. Or a combination
I reduced the cayenne pepper somewhat, but otherwise made them by the recipe. Very pleased with the results, even DH liked them, and he's not a fan of indigestion. lol by Cathy in TX
2 pounds lean boneless pork
4 Tablespoons chili powder
4 Tablespoons paprika
2 teaspoons ground cumin
1 teaspoon oregano
1 teaspoon cayenne pepper
2 teaspoons black pepper
1 teaspoon salt
4 cloves garlic, pressed, mashed or minced
1 cup stock
1 pound tamalina
1/2 pound softened lard (I use shortening)
4 teaspoons salt
2 2/3 cups warm stock
3 cups reserved stock (+/-)
5 Tablespoons tamalina
Chili Powder to taste
1 teaspoon salt
Cut pork in large 3 to 4 inch chunks and boil in two quarts plain water for 45 minutes.
Then remove excess fat.
Put through meat grinder.
Add all seasoning and 1 cup stock to the ground pork and mix well.
Making the tamales:
Work lard well into tamalina by hand or mixer.
Add salt, then add stock, using electric mixer.
This will make a thick paste, which is called "masa".
Soak 50 to 60 nice corn shucks for several hours in hot water, each trimmed to about 4 x 6 inches.
The paste is applied with a table knife to the lower left hand corner of the shuck in an area about 2 x 4 inches and about 1/8 inch thick.
Then about a tablespoon of the pork mixture is applied along the center of this.
Then the tamale is rolled up with one end of the shuck folded over.
This wrapping is done rather loosely to allow for the eventual swelling of the masa when the tamales are steamed.
The tamales are put in a steamer in bundles of 5 or 6.
Steam over boiling water for 1 hour.
Shuck scraps in the boiling water while steaming increase shuck flavor.
Thicken remaining stock with tamalina to a nice sauce consistency.
This will take about 5 Tablespoons of tamalina for 3 cups of stock.
Then stir in chili powder to taste and about 1 teaspoon of salt.