HOT (HEART OF TEXAS) PORK TAMALES

HOT (HEART OF TEXAS) PORK TAMALES image

Yield 6-8 dozen

Number Of Ingredients 19

Ingredients

1/4 cup chili powder
2 tablespoons kosher salt
2 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon onion powder
2 1/2 teaspoons cayenne pepper
2 teaspoons ground black pepper
1 teaspoon ground cumin
2 pounds pork roast
1/2 cup vegetable oil
1 large onion, finely chopped
1 cloves garlic, minced
1 jalapeno pepper, seeded and minced
6-8 dozen dried corn husks
1 lb Masa Harina-Instant Corn Masa
1 1/2 tablespoons kosher salt
1 tablespoon baking powder
1 ½ lb lard or shortening
3 to 4 cups beef or chicken broth

Steps:

In a small bowl, combine chili powder, kosher salt, paprika, garlic powder, onion powder, cayenne pepper, black pepper and cumin. Cut the pork into even pieces and place into a 6 to 8-quart pot. Add the half of spice mixture and enough water to completely cover the meat. Cover and bring to a boil. Reduce to low and simmer until the meat is tender and falling apart. When cooled, shred the meat into small pieces, pulling apart with your hands or using 2 forks. Reserve cooking liquid. Place a skillet over medium heat; add vegetable oil. Add onion and cook translucent. Add the garlic, jalapeno, and remaining half of the spice mixture and continue to cook for another minute. Add the meat and cook until heated through, 2 to 3 minutes. Remove from the heat. While the meat is cooking, place the husks in a large bowl or container and submerge completely in hot water. Soak the husks until they are soft and pliable, at least 1-2 hours. Place the cornmeal, salt, and baking powder into a large mixing bowl and combine. Add the lard and knead together until the lard is well mixed. Gradually add enough of the reserved cooking liquid, 3 to 4 cups. The dough should be moist but not wet. Cover with a damp towel. Remove a corn husks from the water and pat dry to remove excess water. Spread 2 tablespoons of the dough evenly layer across the wide end of the husk to within 1/2-inch of the edges. Spoon about 1 tablespoon of the meat mixture in a line down the center of the dough. Roll the husk so the dough surrounds the meat, then fold the bottom under to finish creating the tamale. Tie with kitchen twine. Stand the tamales upright on their folded ends in same pot used to cook the meat. Add chicken broth. Cover and bring to a boil. Reduce heat to low, simmering until the dough is firm and pulls away easily from the husk, 1 to 1 1/2 hours.