Tamales #5
| Yield: | 48 Servings |
| Categories: | Meat |
| 48 | Corn shucks; more corn shucks, for lining steamer | |
| FILLING | ||
| 2 | lb | Pork; lean, boneless, cut in 2" chunks |
| Water | ||
| 1/2 | c | Raisins (opt) |
| Salt & pepper | ||
| 2/3 | c | Onion; chopped, peeled |
| 2 | (large) cloves; peeled & chopped | |
| 1 | lb | Tomato; chopped |
| 8 | oz | Tomato sauce |
| 1 | ts | Oregano |
| 4 | oz | Green chiles; drained |
| Jalapeno peppers; roasted, seeded & skinned (to taste) | ||
| 2 | tb | Lard |
| 1 | lg | Bay leaf |
| 1 | ts | Sugar |
| DOUGH | ||
| 2/3 | c | Lard; room temp |
| 4 | c | Masa harina |
| 1 | tb | Salt |
| 1 | tb | Baking powder |
| 3 | c | Warm pork stock (reserved from pork filling recipe) |
Advertisement