May be lengthy. I don't do these often because it always takes me two days.
No wait that's not right. Lets use this.
Pork tenderloin, Onion, Masa Flour, Chili Powder, Garlic salt, Cumin, Red cayenne pepper, lard, salt and pepper, oil, water, corn husks,
The meat filling:
Season the meat with a little garlic salt and black pepper. Cook covered on fairly low heat in two cups water for about three hours with an onion. You want the liquid for making the dough. The onion I throw away.
Shred the tenderloin and set aside. The wife (MHNBPF) says this needs a bun and BBQ sauce, but it is tamales we are making.
In a hot skillet, add a little oil, 2 Tablespoons of chili powder, 2 teaspoons of onion powder, 3 teaspoons garlic salt, 2 Tablespoons cumin and 1/8 teasoon of red cayenne pepper.
when the spices get hot, add the shredded pork and mix well.
The corn husks:
Soak the corn husks for about 18 - 24 hours. I usually change the water at least once and add a little kosher salt - 1 tablespoon to the last 2 hours of water soak.
To about four cups Masa flour, white cornmeal or yellow cornmeal, add 2 teaspoons salt, 3/4 cup of shortening or lard and the warm-not hot broth from the pork cooking. If needed, add a little chicken stock to get a slightly wet playdough consistency.
Making the tamales
Take a damp corn husk and add enough dough to make a 4X5 pad for the tamal
Add a strip of seasoned meat the length of the dough
roll the tamal and seal the dough
Make certain the tamal is rolled tightly and then fold over the lower end
I do groups of three tamales and tie them together into a small bundle.
then stage them until all have been made.
They are steamed in a basket for about thirty minutes with a snug lid to keep the steam contained.
We had these with a little chile and cheese, sour cream, guacamole and salad. The cold beer is not optional IMO.
This post was edited on 2/13 at 8:57 am