These came out fluffy and very delicious. We ate our fill.




This is exactly how I prepared them. There was a bunch of meat left over. You can go online to see how to fold the corn husks.

Pork Tamales

1 pound of pork shoulder, cut into 2 - 3 inch pieces
Water to cover
Dried minced onion

Cut the fat off the pork and simmer it in the crockpot for 2 or 3 hours until tender. Remove it from the broth and shred the pork while it's hot.

1 1/2 cups broth from the pork
8 tablespoon chile powder
1/4 teaspoon cumin
2 medium cloves garlic, minced
Salt to taste

Make a paste with a little bit of the broth, and then stir in more to make a loose sauce. Stir one cup of it into the shredded meat.

Tamale Dough:
2 cups masa harina
1 (10.5 ounce) can beef broth
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup lard
1 (8 ounce) package dried corn husks

1/2 cup sour cream

Soak the corn husks in a bowl of warm water. In a large bowl, beat the lard with a tablespoon of the broth until fluffy. Combine the masa harina, baking powder and salt; stir into the lard mixture, adding more broth as necessary to form a spongy dough.

Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling into the center. Fold the sides of the husks in toward the center and place in a steamer. We used string to tie one end. Steam for 1 hour.

Remove tamales from husks and drizzle remaining chile sauce over. Top with sour cream. For a creamy sauce, mix sour cream into the chile sauce.

This made about a dozen tamales.

By the way, the sour cream-chile sauce mixture makes an excellent dip for corn chips.