Directions
- 1In a pot with boiling water, add 1 onion, 1 garlic head, 8 pounds of pork butt roast, and 2 bay leaves.
- 2Cover and cook for 3 hours.
- 3Meanwhile, soak your corn husk.
- 4For the sauce, boil 25 New Mexico chiles for 8 minutes.
- 5Thirty minutes before the 3 hours are up for the pork, add 1 tablespoon of salt and 1 tablespoon of chicken bouillon to the pork.
- 6After 3 hours, remove the pork, and it should be very tender.
- 7Shred the pork meat.
- 8In a blender, add 8 garlic cloves, the chiles, 1 tablespoon of salt, 1 teaspoon of ground cumin, and 1 and a half cups of the water from the chiles.
- 9Blend well.
- 10Heat about 3 tablespoons of oil.
- 11Add the sauce. Make sure to save about 1 cup for the masa.
- 12Once it boils, add the pork meat and let it boil for about 3 minutes.
- 13For the masa, in a bowl add half a pound of lard, 1 and a half tablespoons of salt, and 1 and a half tablespoons of baking powder.
- 14Mix until smooth.
- 15Start adding the maseca and broth, 1 cup of each until you use half a package of maseca.
- 16At the end, add some of that red sauce.
- 17Mix for a good 10 minutes.
- 18Spread the masa to the corn husk.
- 19Add the filling and close them up.
- 20Add 3 pennies to the bottom of the steamer.
- 21Add the tamales.
- 22Add corn husk, a wet cloth, and foil.
- 23Cook for 2 hours and a half on low heat.
- 24Remove them and let them cool down for about 15 minutes for the masa to set.
- 25Now remove the husk.
Ingredients
- 1 onion
- 1 garlic head
- 8 pounds pork butt roast
- 2 bay leaves
- 1 tablespoon salt
- 1 tablespoon chicken bouillon
- 25 New Mexico chiles
- 8 garlic cloves
- 1 tablespoon salt
- 1 teaspoon ground cumin
- 1.5 cups water from the chiles
- 3 tablespoons oil
- 0.5 pound lard
- 1.5 tablespoons salt
- 1.5 tablespoons baking powder
- 0.5 package maseca
Equipment
potblenderbowlspatulatongssteamer
Tips
- To make sure your steamer doesn't run out of water, add 3 pennies to the bottom of it. If they stop making noise, you need to add more water.
- You don't need to mix the masa for hours, 10 minutes is good enough.
- Let the tamales cool down for about 15 minutes for the masa to set after cooking them.
- You can use guajillo or California chiles instead of New Mexico chiles for the sauce.
- Make sure to save about 1 cup of the red sauce for the masa.
- When mixing the masa, add 1 cup of maseca and 1 cup of broth at a time until you use half a package of maseca and then add the red sauce.
- The pork broth will be used for later, so don't discard it when you remove the pork.
- Make sure to soak the corn husk while the pork is cooking to save time and to soften them for assembly later on.
- The tamales need to be cooked on low heat for 2 hours and a half after they have been assembled and placed in the steamer.
- Put corn husk, a wet cloth and foil on top of the tamales after placing them in the steamer and before covering the steamer.
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