How do you make good, Mexican and Guatemalan tamales?
Red Chile Pork Tamales Ingredients 4 lbs. pork shoulder 1 lb. prepared masa harina, or dry masa mix 1 large onion 2 cloves garlic 2 Tbsps. ground paprika 1 Tbsp. ground cumin 2-1/2 Tbsps. salt 2 Tbsps. ground black pepper 1 cup New Mexican red chile powder 2-1/4 cups beef or vegetable stock 1 cup corn oilor lard 1 bag cornhusks, about 4 dozen Instructions Preparing the Tamale Meat: Cut the pork shoulder into large (2 inch) pieces and simmer in seasoned water for 3 hours or until it is very tender. Remove the cooked pork and set aside to cool. Be sure to reserve the cooking liquid, as this will be used to make the masa (dough) for the tamales. Once cooled, shred the pork. In a pan, sauté the onions and garlic over medium heat with 2 tablespoons oil. Add the dried red chile, cumin, black pepper, and ½ tablespoon salt. Cook for a few minutes to release the fragrances of the dried spices. Add ¼ cup of stock and simmer for 2-3 minutes. Let cool for a few minutes and then puree the mixture i
