My fiancé and brother smoked a pork shoulder earlier this week and the remainder of it has been in my fridge. Unsure what to do with it, I began thinking up recipes to put it in. Last night I made Pork Fried Rice, which turned out fabulous. I love tamales and have wanted to try my hand at making them, but I’ve always been a little nervous. I’m not really sure why, how hard can they be? So here goes: Amanda’s Pork Tamales.
Corn Husks (or parchment paper)
2 cups Masa Flour
1 tsp Baking Powder
1/2 tsp Salt
2-2/3 cups Water
2/3 cup Shortening
4 cups Pulled Pork
1 medium Onion, chopped
3 cloves Garlic, minced
2 tbsp Tomato Paste
2 tsp Cumin Powder
1 tsp Chili Powder
1 tsp Oregano
1. Soak the Corn Husks in a clean sink full of water. You may need to weigh them down with something since they float. This will take about an hour, but the longer the better. (If you are using parchment paper, you can skip this step.)
2. Mix the Masa Flour, Baking Powder, and Salt. Slowly add two cups of Water and mix until the dough is very sticky.
3. Add the Shortening and mix thoroughly. This is your dough.
4. In a separate bowl, mix the Pulled Pork, Onion, 2/3 cup Water, Garlic, Tomato Paste, Cumin, Chili Powder, and Oregano. Mix until combined. This is your tamale filling.
5. To make the tamales, lay the Corn Husk (or Parchment Paper) on a flat surface. Spoon approximately two tablespoons of masa dough on the corn husk. Spread the dough out evenly leaving a 1/4 inch around the edge of the Corn Husk. Spoon some of the Pulled Pork mixture on to the middle of each tamale.
6. Roll each tamale into a tight tube and fold over the smaller end.
Yes, this recipe is a little time-consuming. Trust me, you will be rewarded. I am going to cook half and freeze the other half of the tamales. This will make for a yummy dinner later on.