TAMALES

Tamales image

Tamales are a traditional Mexican dish. The packets of corn dough have a savory or sweet filling and are typically wrapped in corn husks or banana leaves. Because they take a while to make, tamales are served more for special occasions and holidays than as everyday fare. -Jacquelynne Stine, Las Vegas, Nevada

Provided by Taste of Home

Categories Dinner

Time 4h40m

Yield 32 tamales.

Number Of Ingredients 15

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Ingredients

1 boneless pork shoulder butt roast (4 pounds)
4 cups water
1 cup finely chopped onion
1/3 cup adobo sauce
1/4 cup chili sauce
2 dried guajillo chilies
1/4 cup lime juice
4 garlic cloves, peeled
32 corn husks
FILLING:
7 cups maseca cornmeal
9 teaspoons baking powder
3 teaspoons salt
4 cups warm water (110° to 115°)
1-1/2 cups butter-flavored shortening

Steps:

Place the first eight ingredients in a Dutch oven. Cover and bake at 325° for 3-4 hours or until meat is very tender., Meanwhile, place corn husks in a large kettle; cover with cold water and soak for at least 2 hours., Remove roast and shred meat with two forks; set aside and keep warm. Skim fat from pan juices; discard chilies. Bring to a boil; cook until liquid is reduced to 4 cups. , For filling, in a large bowl, combine the cornmeal, baking powder and salt; beat in water, 2 cups pan juices and shortening just until combined (bowl will be full). Refrigerate remaining pan juices., Drain corn husks and pat dry. (Until ready to use, keep husks covered with plastic wrap and a damp towel to prevent them from drying out.) Spread 3 tablespoons filling over each husk to within 1/4 in. of edges. Top each with 1/4 cup pork and 3 tablespoons filling. Using the husk to lift one long side, roll up filling. Enclose filling with husk; fold bottom end of husk over the top. , In a large steamer basket, position tamales upright with folded bottoms down. Place basket in a Dutch oven over 1 in. of water. Bring to a boil; cover and steam for 25-30 minutes or until cornmeal peels away from husk, adding water to pan as needed. Warm reserved pan juices; serve with tamales. Remove husks before eating.

Nutrition Facts : Calories 543 calories, Fat 28g fat (7g saturated fat), Cholesterol 47mg cholesterol, Sodium 865mg sodium, Carbohydrate 52g carbohydrate (2g sugars, Fiber 5g fiber), Protein 19g protein.