by Margaret Burns
Serving Size : 50
- 2 1/2 pounds boneless pork shoulder or butt roast -- trimmed and cut up
- 10 cups water
- 1 medium onion -- quartered
- 3 cloves garlic -- minced
- 1 recipe Red Chile Sauce
- 3/4 cup shortening
- 6 cups masa harina
- 1 1/2 teaspoons baking powder
- 50 corn husks
Red Chile Sauce
- 15 Anaheim or NM chili pepper -- dried*
- 4 cloves garlic
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 2 Tablespoons flour
- 2 Tablespoons bacon drippings, olive oil, or shortening -- melted
Cook pork, water, onion, garlic and 1-1/2 tsp. salt, covered, about 2-1/2 hrs or till meat is falling apart. Cool meat and broth. Using 2 forks or bread blade of processor, shred meat, discarding fat. Should have 3-1/2 to 4 cups meat. Cool and reserve 5-6 cups broth. Meat can be cooked the day before and then fat can be skimmed from broth.
Red Chile Sauce:
Remove stems and seeds from chiles. Place on baking sheet and roast in preheated 350 d. oven for 2-5 min.. Do not burn. Soak chiles in hot water about 30 min. Transfer peppers and 2-1/2 cups of soaking water to blender. Add garlic, cumin, and salt. Blend till smooth.
*Note: add or substitute 2 hot red peppers if desired
Cook and stir flour in bacon drippings or oil until lightly browned. Carefully stir in pureed chiles. Simmer, uncovered, for 5 - 10 minutes until slightly thickened. If too thick, stir in more soaking water.. Heat Red Chile Sauce; add meat. Simmer covered about 10 min.
Soak corn husks, pat dry.
For masa, in a large bowl, beat shortening with a mixer on med. speed for 1 minute. Stir together masa harina, baking powder and 2 tsp. salt. Alternately add masa mixture and broth to shortening, beating well after each addition. Add just enough broth to make a thick, creamy paste.
Assemble tamales. (See other recipes for directions.) Steam for about 50 minutes or until no longer sticky.
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