Traditional Tamales Pork Recipe

How to Make Traditional Tamales Pork

1. In a 5-quart Dutch oven, bring 2 lbs pork shoulder, 8 cups water, 1 large onion (chopped), 4 cloves garlic (minced), and 1 1/2 teaspoons salt to a boil.
2. Reduce heat to low, cover, and simmer for 2 1/2 hours, or until the pork is very tender.
3. Remove the pork from the broth and allow both to cool completely.
4. Shred the pork using two forks, discarding any excess fat.
5. Strain the broth and reserve 6 cups.
6. In a large saucepan, heat 1 cup of your favorite red chili sauce (or green chili sauce, recipe #20574) and add the shredded pork.
7. Simmer, covered, for 10 minutes.
8. In a large bowl, beat 1 cup vegetable shortening on medium speed for 1 minute.
9. In a separate bowl, whisk together 4 cups masa harina, 2 teaspoons baking powder, and 2 teaspoons salt.
10. Gradually add the dry masa mixture and the reserved broth to the shortening, alternating and beating well after each addition until smooth.
11. Meanwhile, soak corn husks in warm water for at least 20 minutes. Rinse to remove any corn silk and drain well.
12. To assemble each tamale, spread 2 tablespoons of the masa mixture onto the center of a corn husk.
13. Place about 1 tablespoon of the pork and sauce mixture in the center of the masa.
14. Fold in the sides of the husk and fold up the bottom.
15. Place a mound of extra corn husks or a foil ball in the center of a steamer basket in a Dutch oven.
16. Lean the tamales in the basket, open side up.
17. Add water to the Dutch oven, just below the basket.
18. Bring the water to a boil, then reduce heat to low.
19. Cover and steam for 40 minutes, adding more water as needed.
20. To freeze, leave tamales in their husks and place them in freezer bags.
21. To reheat frozen tamales, thaw, wrap in a damp paper towel, and microwave for 2 minutes (or re-steam until heated through).