Pork Tamales

🧂 Ingredients

• 2 pkgs. BUENO® Corn Husks
• 3½ lbs. boneless pork

  lean
• 28 BUENO® Chile Pods

  (stems & seeds removed, pods rinsed)
• 5 cups water
• 2 tsp. salt or to taste
• 4 cloves garlic

  minced OR 2 tsp. granulated garlic
• 1 tsp. BUENO® Oregano

  crushed
• 5 lbs. BUENO® Masa
• 3 cups lard or shortening
• 3 tsp. baking powder
• 5 tsp. salt
• 3 cups meat stock

  (from meat above)

Instructions

• 1 Soak corn husks in hot water until pliable.
• 2 Meanwhile, place meat in large pot. Cover with water. Bring to a boil and simmer
  until tender.
• 3 While meat is cooking, place chile pods in another pot. Cover with water. Boil
  for 15 minutes or until soft. Place chile pods, 5 cups water (from water in
  which pods boiled) and seasoning ingredients in blender. Blend until smooth.
• 4 Shred/cut cooked meat into small pieces. Save stock to prepare masa. Place meat
  and 5 cups chile mixture into pot. Cook for 10 minutes, stirring frequently.
• 5 In a large bowl, beat lard/shortening until fluffy. Combine with masa. Mix well.
• 6 Mix in dry ingredients.
• 7 Slowly knead in meat stock until light and creamy.
• 8 Spread a 1/8 to 1/4 inch layer of masa over prepared corn husks.
• 9 Spread approximately 1/4 cup meat mixture over masa.
• 10 Fold longest side of corn husk toward center. Fold remaining sides and secure
  with corn husk strip.
• 11 Fill a large pot approximately 1/3 full of water. Place a colander in pot and
  place tamales on top. Make sure water does not touch tamales. Cover. Bring water
  to a boil. Lower heat and steam tamales over low heat for 1 to 1.5 hours, adding
  water if needed.

Nutrition Info