Pork Tamales

Here is a recipe for pork tamales (makes approximately 48):

Filling:

-  3 1/4 pounds pork loin

-  1 large onion, halved

-  3 cloves crushed garlic

-  6 dried California chile pods (medium hot)

-  3 dried Pasilla chile pods

-  5 cups water

-  salt and pepper to taste (to coat pork before cooking and just salt for chile sauce)

Dough:

-  5 1/4 cups masa harina

-  2 1/2 (10.5 ounces) cans or 2 1/2 cups beef broth (add more if you need to)

-  2 1/2 teaspoons baking soda

-  1 1/2 teaspoons salt

-  1 3/4 cups lard

-  1 to 2 packages dried corn husks (enough to make approximately 4 dozen tamales)

Rub salt and pepper on both sides to the pork loin and place into a large stock pot or crock pot with onion halves and garlic.  Add enough water to cover the meat. Bring to a boil, then reduce heat to low and simmer until the meat is cooked through and starts to break apart when you stick a fork into it (approximately 2 to 3 hours).  Remove the pork loin and set it on a plate to cool before you shred it.  Discard the broth, onions, and garlic or store to use for another meal. 

Use gloves to remove the stems and as much of the seeds from the California and Pasilla chile pods. Place chiles in a saucepan with 5 cups of water. Simmer, uncovered, for 20 to 30 minutes, then remove from heat to cool. Transfer the chiles and water to a blender (or you can use a stick blender) and blend until smooth. Strain the mixture to catch the peels and any seeds that you might have missed.  Stir in salt, and set aside. Shred the cooked meat and mix it in with the chile sauce.

Soak the corn husks in a bowl of warm water or fill your sink with warm water and place a plate on top for a minimum of 30 minutes to soften.  In a large bowl, beat the lard until fluffy.  Stir in the lard to the masa harina, baking powder, and salt (after these dry ingredients are mixed together) with a large spatula. Then, mix in the 2 1/2 cans (or 2 1/2 cups) of beef broth to form a spongy dough.  If you need to add more broth, then do so a little at a time.

Spread the dough out over one side of corn husks (smooth side without the ridges) to 1/4 to 1/2 inch thickness. You might need to use another spatula that is damp to make it easier to spread and to prevent it from sticking onto the spatula.  Place 1 to 1 1/2 tablespoons of the meat filling into the center.  Starting with one of the longer sides, roll the husks with the masa harina and meat filling inside and place in a steamer. Steam for 1 hour to 2 hours.  You will know when they are done because the masa dough will be firm and not sticky.

Remove tamales from husks and enjoy!  Add some salsa verde for some extra flavor and heat!