Pork Tamales Recipes

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TRADITIONAL TAMALES (PORK)



Traditional Tamales (Pork) image

This tamale recipe is about as traditional as you can get, although I use a roast instead of the whole pig head that many Mexican women use. I have also used beef, but they just do not taste quite the same. These take about all day to make and are a lot of work, but they are so worth the time and the effort. Not for the faint-hearted cook for sure. They are a huge hit here in the West. For added flavor, top with either some of the red sauce used to prepare this recipe, or with my favorite, green chili sauce with pork, recipe #20574. Serve with sides of Spanish rice, refried beans topped with cheese and frosty margaritas for a delicious authentic Mexican meal. For an online tamale-making tutorial, including pictures, please see http://www.recipezaar.com/bb/viewtopic.zsp?t=188623 posted in the Mexican cooking forum.

Provided by Karen From Colorado

Categories     Pork

Time 6h

Yield 50 Tamales

Number Of Ingredients 10

3 1/2 lbs pork shoulder or 3 1/2 lbs pork butt, trimmed of fat and cut up
10 cups water
1 medium onion, quartered
3 garlic cloves, minced
3 1/2 teaspoons salt
4 cups red chili sauce (see Red Chili Sauce (To Be Used With Traditional Tamales) for red chili sauce)
3/4 cup shortening
6 cups masa harina
1 1/2 teaspoons baking powder
50 dried corn husks (about 8 inches long)

Steps:

  • In a 5 qt Dutch oven, bring pork, water, onion, garlic and 1 1/2 salt to boil.
  • Simmer covered, about 2 1/2 hours or until meat is very tender.
  • Remove meat from broth and allow both meat and broth to cool. (Chilling the broth will allow you to easily remove the fat if you desire to do so).
  • Shred the meat using 2 forks, discarding fat.
  • Strain the broth and reserve 6 cups.
  • In a large sauce pan, heat the red chili sauce and add meat; simmer, covered for 10 minutes.
  • To make masa beat shortening on medium speed in a large bowl for 1 minute.
  • In a separate bowl, stir together masa harina, baking powder and 2 teaspoons salt.
  • Alternately add masa harina mixture and broth to shortening, beating well after each addition. (Add just enough broth to make a thick, creamy paste).
  • In the mean time, soak corn husks in warm water for at least 20 minutes; rinse to remove any corn silk and drain well.
  • To assemble each tamale, spread 2 tablespoons of the masa mixture on the center of the corn husk (each husk should be 8 inches long and 6 inches wide at the top. If husks are small, overlap 2 small ones to form one. If it is large, tear a strip from the side).
  • Place about 1 tablespoon meat and sauce mixture in the middle of the masa.
  • Fold in sides of husk and fold up the bottom.
  • Place a mound of extra husks or a foil ball in the center of a steamer basket placed in a Dutch oven.
  • Lean the tamales in the basket, open side up.
  • Add water to Dutch oven just below the basket.
  • Bring water to boil and reduce heat.
  • Cover and steam 40 minutes, adding water when necessary.
  • To freeze these for future meals, leave them in the husks and place them in freezer bags. To reheat, thaw and wrap in a wet paper towel and reheat in the microwave for 2 minutes for one or two or re-steam them just until hot.

TRADITIONAL PORK TAMALES



Traditional Pork Tamales image

Provided by Food Network

Categories     main-dish

Time 16h

Yield 4 to 6 dozen tamales

Number Of Ingredients 25

2 1/2 pounds boneless pork butt in 1 piece, trimmed of all but a thin layer of fat
1 whole head garlic, un-peeled, cut crosswise in 1/2
1 teaspoon black peppercorns
4 large bay leaves
1 teaspoon salt
10 pounds masa (cornmeal flour)
1/4 cup water
3 heaping tablespoons baking powder
1/4 cup salt
4 cups vegetable shortening, boiled and cooled
5 whole dried California chiles
2 whole dried New Mexico chiles
2 whole dried pasilla chiles
2 pounds tomatoes
4 cloves garlic
2 teaspoons salt
2 teaspoons cumin seeds
3 tablespoons salt
2 cups water (stock saved from boiling chiles and tomatoes)
2 tablespoons vegetable shortening
1 1/2 tablespoons all-purpose flour
4 to 6 dozen dried corn husks
Green olives
Potatoes, peeled and cut into small pieces
Carrot sticks, peeled and cut into small pieces

Steps:

  • Pork Butt:
  • Place pork butt in large Dutch oven or medium-size stock pot. Add garlic, peppercorns, bay leaves and salt. Add enough cold water to cover by at least 3 inches. Bring just to a boil on high heat, quickly reduce heat to medium-low, and let simmer, partly covered, skimming any froth from the top during the first 15 to 20 minutes of cooking. A piece this size should be well-cooked but not dried out in 1 1/2 to 2 hours. Remove from stock and let cool to room temperature. When cool, pull meat into fine shreds.
  • Strain and degrease the stock. It will be easier to remove fat when thoroughly chilled.
  • Can be kept, tightly covered, 2 days in the refrigerator, if de-greased at once, up to 1 week if you leave the top layer of fat on it until ready to use. The stock also freezes well.
  • In a mixing bowl, combine the shredded pork with the red chile sauce.
  • Masa:
  • Place 10 pounds of masa in a large plastic mixing bowl. Mix 1/4 cup water with baking powder in a cup held over the bowl with the dry masa until it fizzes, then pour mixture evenly over masa. Add 1/4 cup salt and work masa with hands to mix evenly. Melt 4 cups vegetable shortening in a large saucepan and allow to cool. Pour evenly over masa and knead masa with hands again. When it starts to feel thick and compact (like fudge) it¿s ready. Pat down in bowl and set aside.
  • Chile Sauce:
  • In a large saucepan, boil chiles and tomatoes together for about 10 minutes or until softened. Drain the chiles and tomatoes and reserve the water (stock.) Set stock aside. Rinse seeds out of boiled chiles at sink. Grind garlic, 2 teaspoons salt and whole cumin with mortar and pestle. Put chiles, tomatoes, 3 additional tablespoons salt and ground ingredients together in blender and blend well. Add 2 cups of the reserved water (stock.)
  • In a heavy, medium-size saucepan, heat 2 tablespoons vegetable oil over medium-high heat until rippling. Add flour, stirring constantly until golden. Add strained chile puree to the pan and reduce the heat to low. It will splatter, so be careful. Cook over low heat, stirring often, until the raw taste is gone and the flavor of the chiles has mellowed, about 10 minutes.
  • In a mixing bowl, combine the shredded pork with the chile sauce.
  • To assemble the tamales, soak dried corn husks in warm water for about 1 hour until soft. Spread masa mixture evenly onto husk using a wooden spoon. Fill with about 2 tablespoons pork mixture and top with 1 green olive, 1 slice of potato and 1 carrot stick. Fold and tie ends with pieces of corn husk. Steam for 1 and 1/2 hours.
  • To steam: To make a steamer, place a metal rack (such as a cooling rack) in the bottom of a large stock pot or canner. Water level should be below the rack. Lay extra corn husks over rack. Stand the tamales on the folded edge in the steamer (the open edge with be facing upward). First fill the bottom of the steamer, then start stacking tamales on top of one another. Place any extra husks on top of tamales, cover with pot lid and steam for 1 to 1 1/2 hours. Replenish boiling water if necessary during steaming, time. The tamales are done when the husk peels away easily from the filling.

PORK TAMALES



Pork Tamales image

A little variation here from the traditional, in that this is 100% my own personal recipe for the pork mixture. I also prefer beef broth in the masa as compared to chicken broth. But I think you'll agree these are some darn good tamales.

Provided by Brian Genest

Categories     Tamales

Time P1DT5h55m

Yield 15

Number Of Ingredients 20

15 corn husks, or as needed
2 peppers dried guajillo chile peppers, seeded
1 cup beef broth
1 cup tomato sauce
¼ medium onion, minced
5 cloves garlic, minced
2 peppers chipotle peppers in adobo sauce
1 tablespoon apple cider vinegar
1 tablespoon ground cloves
1 tablespoon salt
1 teaspoon ground cumin
1 teaspoon ground allspice
1 teaspoon ground black pepper
1 (4 pound) boneless pork butt (shoulder)
2 cups masa harina
2 tablespoons baking powder
2 tablespoons garlic powder
1 teaspoon salt
2 cups beef broth
⅔ cup lard, at room temperature

Steps:

  • Soak corn husks in water for 24 hours prior to cooking, using something heavy to keep them submerged.
  • Prepare pork filling: Place guajillo chile peppers in a dry skillet over medium heat; dry roast until fragrant, 20 to 30 seconds per side. Pour some water over top and simmer until tender, about 2 minutes. Remove chiles from the skillet and transfer to a blender.
  • Add beef broth, tomato sauce, onion, garlic, chipotle peppers in adobo sauce, vinegar, cloves, salt, cumin, allspice, and pepper to the blender and process until smooth.
  • Place pork butt in a slow cooker and pour marinade over top. Cook on Low until pork is tender and can be easily pulled apart with a fork, 4 to 5 hours. Shred pork and return to the slow cooker. Mix with the sauce until combined.
  • Combine masa, baking powder, garlic powder, and salt for dough in the bowl of a stand mixer fitted with the whisk attachment; whisk to combine. Add beef broth and lard and whisk well; the resulting mixture should have an almost fluffy consistency and be relatively tacky.
  • Roll out a corn husk and pat it dry. Spread the dough evenly in the center of the corn husk, leaving room around the edges. Dollop a line of pork filling down the center. Fold the bottom of the husk up, then fold one edge over the filling. Tuck that edge under the filling and dough, and roll toward the other edge to seal around the filling. Fold the top down and tie with kitchen string, wrapping twice to secure. Repeat to make remaining tamales.
  • Place a steamer insert into a large saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil.
  • Place tamales vertically into the steamer basket, with the sealed edges down. Cover the pan and steam for 1 hour. Serve hot.

Nutrition Facts : Calories 411.1 calories, Carbohydrate 15.3 g, Cholesterol 77.9 mg, Fat 31.3 g, Fiber 2.7 g, Protein 18.1 g, SaturatedFat 11.2 g, Sodium 2474.4 mg, Sugar 1.3 g

MEXICAN RED PORK TAMALES AS MADE BY EDNA PEREDIA RECIPE BY TASTY



Mexican Red Pork Tamales As Made By Edna Peredia Recipe by Tasty image

Here's what you need: dry corn husk, hot water, roma tomatoes, small white onion, dried guajillo chiles, dried pasilla chiles, garlic, water, salt, pepper, ground cumin, canola oil, pork shoulder, baking soda, baking powder, lard, fresh corn masa, salsa verde

Provided by Matthew Johnson

Categories     Dinner

Yield 16 servings

Number Of Ingredients 18

1 bag dry corn husk
hot water, for soaking
2 roma tomatoes
½ small white onion
2 dried guajillo chiles, dried
2 dried pasilla chiles
2 cloves garlic
4 cups water, divided, plus 1 tablespoon
2 teaspoons salt, plus more to taste
pepper, to taste
½ tablespoon ground cumin
2 tablespoons canola oil
3 lb pork shoulder, cubed
1 teaspoon baking soda
1 teaspoon baking powder
¾ cup lard
2 lb fresh corn masa
salsa verde, for serving

Steps:

  • Place the dry corn husks in a baking dish. Pour hot water over the husks to cover. Weigh the husks down so they are completely submerged and let soak for 2 hours, or until pliable.
  • Add the tomatoes, onion, guajillos, pasillas, garlic, and 4 cups (960 ml) of water to a small pot. Cover, bring to a boil, and cook for 10 minutes, or until the vegetables have softened.
  • Transfer the vegetables to a blender, Add salt and pepper to taste, the cumin, and about ½ cup (60 ml) of the cooking liquid. Blend until smooth. Set aside.
  • Heat the canola oil in a large skillet over medium-high heat. Add the pork and season with salt and pepper. Fry the pork until well-browned and most of the fat has evaporated. Drain any excess fat, if necessary.
  • Add the sauce to the pan with the pork, bring to a boil, cover, and let simmer until tender, about 1 hour. Remove from the heat and let cool.
  • In a small bowl, combine the baking soda, baking powder, and 1 tablespoon water. Stir to dissolve, then set aside.
  • Add the lard to a large bowl. With an electric hand mixer, whip the lard until light and fluffy, about 5 minutes.
  • Add the masa and baking soda mixture and mix with your hands until smooth, about 5 minutes. It should be spreadable but still hold its shape.
  • Drain the soaked corn husks.
  • Place 1 husk on a clean surface and add 1-2 tablespoons of masa to the center of the husk. Spread with the back of the spoon to about ¼ inch (¾ cm) from the edges.
  • Place 1 tablespoon of meat in the center. Roll the corn husk over the filling from left to right and fold the top down to create a little pocket. Set aside. Repeat with the remaining ingredients.
  • Place the tamales, open ends up, in a steamer basket set over a large pot of boiling water. Cover with a clean kitchen towel and the lid. Let steam for 1 hour, then turn off the heat and let the tamales rest for 1 hour more.
  • Unwrap the tamales and serve with salsa verde.
  • Enjoy!

Nutrition Facts : Calories 487 calories, Carbohydrate 46 grams, Fat 24 grams, Fiber 5 grams, Protein 21 grams, Sugar 1 gram

MEXICAN PORK TAMALES



Mexican Pork Tamales image

Tasty Street food from Mexico and Central America, spicy filling covered in corn dough and wrapped in a corn husk and steamed.

Provided by tamaleman52

Time 2h

Yield Makes Pieces

Number Of Ingredients 27

6 Cups of Corn Masa flour (mexican is best)
1 tablespoon salt
1 tablespoon pepper
2 tablespoons cumin
2 tablespoons garlic powder
1 Tablespoon Chilli Powder
1 Tablespoon Paprika
1 pack Lard (or one cup Corn Oil) Lard is best
2 Tablespoons baking powder
6 cups of broth (see later stage of cooking)
For filling
1 tablespoon salt
1 tablespoon pepper
1 tablespoon Cumin
1 tablespoon Garlic Powder
1 tablespoon recado paste
water to cover meat at least 20 cups
10 dried chipotle chillies (soaked till soft then diced) or 3 fresh Habanero's
3 medium onions
2 tablespoons garlic powder
1 tablespoons cumin
1 tablespoon dried Oregano (Mexican if you can get it)
tin chopped tomatoes
To Finish.
about 50 dried corn husks.
You will need a 20cm steamer this will hold approx 25 Tamales
all hard to find ingredients can be found at www.tamalesonline.co.uk

Steps:

  • Cook the Pork.
  • Remove the skin from the shoulder and chop into big chunks, pop in large saucepan and cover with at least 20 cups of water add seasoning's and bring to the boil, simmer for around 2 hours till meat can be shredded. When pork is ready remove from broth and leave to cool, DO NOT DISCARD THE BROTH.
  • Prepare the MASA.
  • In a large mixing bowl add 6 cups of Masa Flour, cumin, salt, pepper,garlic powder, paprika and baking powder. Add 6 cups of retained broth and beat in well, dissolve the lard in a bowl in a microwave, when liquid beat in to the dough for about 10 mins to get some air into the mix, makes for a fluffier masa. Leave covered to cool.
  • Put your husks in a mixing bowl and cover with hot water to soften (about 30 mins).
  • To make the Mole.
  • fry onions till brown, add tomatoes, seasoning's and chillis add the remaining broth bring to the boil then turn down to simmer, add 1 cup of masa flour and stir until the mole thickens a bit. Leave to cool.
  • Prepare the filling.
  • Shred the pork with your fingers or 2 forks and put into a mixing bowl. Add mole until you have a nice moist mixture (not to runny)
  • Make your Tamales.
  • Take a husk place on a flat surface, take one tablespoon of masa dough and spread over husk to within 1 inch of the edges. Place one tablespoon of filling onto the centre of the masa, pick up husk and roll the masa over the filling roll into a tube flip up the pointed end to make a packet and tie with butchers string or a strip of husk. Place in your steamer and steam for 90 mins, till cooked.
  • Once cooked you can eat them or store in the freezer for later. I vacuum seal mine in pairs they will keep for 6 months (if you can keep your hands off them). Best eaten hot with a good slosh of salsa and a nice crisp salad. To reheat steam for about 10 mins or re heat in microwave for about 2 mins well covered until piping hot.

More about "pork tamales recipes"

PORK TAMALES RECIPE | MEXICAN RECIPES | PBS FOOD
pork-tamales-recipe-mexican-recipes-pbs-food image

From pbs.org
  • PORK: Place pork butt in medium-size stock pot. Add the garlic, salt and pepper. Add cold water to cover the pork. On high heat, bring to a boil, then reduce heat to medium low and let it simmer partly covered for about 1 ½ to 2 hours.
  • CHILE SAUCE: In a large saucepan, boil the chile ancho for about 10 – 12 minutes or until softened. Drain the chiles and reserve the water. Rinse the seeds out of the boiled chiles.
  • MASA: Place 10 pounds of masa in a large mixing bowl. Pour water and add the baking powder over the masa evenly. Add salt and begin mixing the masa with your hands.
  • TAMALE ASSEMBLY: Soak the dried husks in warm water for about an hour and a half or until soft. Drain the husks well; pat dry with paper towels. For each tamale spread about 2 tablespoons of the masa mixture on each cornhusk.
  • STEAM TAMALES: At this point, the tamales are ready to be steamed. Use a stock pot with wire lining or steamer insert. Add enough water as to keep it below the steamer.


HOW TO MAKE MEXICAN PORK TAMALES - 4 SONS 'R' US
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PORK TAMALES - BUENO FOODS
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AUTHENTIC MEXICAN PORK TAMALES ROJOS RECIPE - MUY BUENO …
2021-12-24 Place pork, water, and salt in a slow cooker and cook for 6 to 8 hours. After meat is cooked, remove from the slow cooker and let cool to room temperature. Shred pork and remove fat while shredding, reserving fat. (Usually, after pork is cooked and shredded, you will be left with about three pounds of meat.)
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RICK BAYLESSRED CHILE PORK TAMALES - RICK BAYLESS
In a large blender or food processor (or working in batches), combine the chiles, garlic, pepper and cumin. Add 3 cups water, cover and blend to a smooth puree. Strain the mixture through a medium-mesh strainer into a medium-size (3-quart) saucepan. Add the meat, 3 cups water and 1 teaspoon salt. Simmer, uncovered, over medium heat, stirring ...
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2020-10-03 Step 2: Put a spoonful of pork along the middle of the masa, fold the tamale like a book, and then wrap the sides around to the back. Flip the bottom of the tamale up to close one end. Do this for every husk.
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2020-12-25 Make the red chile pork tamales filling. Pat the pork shoulder completely dry with paper towels. Rub the pork shoulder all over with just enough oil to coat it. In a small bowl, combine 4 tablespoons (60 grams) salt with the chipotle powder. Rub the mixture on the pork, completely covering all surfaces.
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PORK TAMALES | RACHAEL RAY IN SEASON
Transfer the chiles to a small bowl, cover with 1 cup of boiling water and soak until soft, about half an hour. In a blender or food processor, puree the chiles with 1/2 cup of their soaking liquid. Step 3. In a medium pot, cover the pork, onion and garlic with water. Add the coarse salt and pepper, and simmer, partly covered, until the pork is ...
From rachaelraymag.com


TAMALES WITH GREEN CHILI AND PORK RECIPE - SERIOUS EATS
2018-08-29 Fill a large pot with 1 inch of water and bring to a boil. Rest tamales upright in a steamer insert or on rack above the water level. Cover and steam until dough is cooked through and pulls away easily from the husk, about 1 hour. Remove tamales from steamer and let rest until dough firms up, about 15 minutes.
From seriouseats.com


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2019-02-28 Using an Instant Pot on Saute mode, heat the oil. Cover both sides of the pork roast with the salt. Sear the pork roast on both sides in the Instant Pot until browned, about 5 minutes on each side. Add the garlic, chile pods, oregano and water to the Instant Pot. Seal the lid and set it to high pressure for 60 minutes.
From selfproclaimedfoodie.com


PORK TAMALES - MAMA LOLA'S
Spoon 1 tablespoon of the pork filling down the center of the dough, then fold in the sides of the husk, wrapping the dough around the filling. Fold up the narrow end of the husk. Repeat to create the rest of the tamales. Set the steamer in a large pot filled with 2 inches of water. Arrange the tamales standing up in the steamer, folded-side down.
From mamalola.com


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2019-10-02 Sprinkle the pork with salt and pepper, then brown pork in the bacon fat until browned on all sides. Place pork into a crockpot. Place pork into a crockpot. Add chopped onion, bell pepper, and tomato to the same skillet, along with the garlic salt, cumin, 1 packet Goya seasoning, and the chile powder, and sauté over medium heat until tender and fragrant, about …
From thespruceeats.com


FRIED PORK TAMALES RECIPE - ALEX STUPAK | FOOD & WINE
Steam the tamales over boiling water for 1 hour and 20 minutes, replenishing the boiling water as needed. Remove from the heat and let the tamales stand in …
From foodandwine.com


PORK TAMALES RECIPE - LORENA HERRERA | FOOD & WINE
2 batches, cook the pork over high heat until browned on all sides, 12 minutes total. Add the bay leaves and 3 cups of water, partially cover, and bring to a boil. Reduce the heat to low and cook ...
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SPICY PORK TAMALES RECIPE | ALTON BROWN
Procedure. Make the meat filling: Combine the chili powder, kosher salt, paprika, smoked paprika, garlic powder, onion powder, cayenne pepper, black pepper and cumin in a small bowl. Divide the mixture in half and reserve one half for later use. Cut the pork butt into 6 equal pieces and place in a 6- to 8-quart saucepan.
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LUPE'S PORK TAMALES RECIPE | MYRECIPES
In a blender, purée chiles with liquid until very smooth; set aside. Step 3. In a 1- to 2-qt. pan over medium heat, cook flour, stirring, until deep tan, 5 to 6 minutes; pour into a bowl. When pork is cooked, stir 1/2 cup reserved broth into flour; scrape into pan with meat. Step 4.
From myrecipes.com


PORK TAMALES WITH RED CHILE SAUCE - JETT'S KITCHEN
Masa. Place the lard and water in a stand mixer and beat until fluffy. Add a cup of corn flour, salt and baking powder and continue mixing. Alternate by adding flour and pork stock to mixer and beat until all blended. At the very end of mixing add 2 Tablespoons of red chile sauce and mix until completely combined.
From jettskitchen.com


GREEN PORK TAMALES + VIDEO - MAMá MAGGIE'S KITCHEN
2021-12-23 Spread a thin layer of masa on a corn husk, except for the pointy top. Add a generous amount of the pork filling to the center of the masa. Fold one of the sides of the corn husks to the center. Take the point top of the corn husk and fold to the center. Place upright while assembling the rest of the tamales.
From inmamamaggieskitchen.com


BEST RED CHILE PORK TAMALES RECIPES | FOOD NETWORK CANADA
2021-04-21 Step 1. Heat the oil in a large Dutch oven over medium-high heat. Add the onion, 1/4 teaspoon salt and a few grinds black pepper and cook until just tender, about 5 minutes. Add the chicken broth and guajillo, ancho and pasilla chiles and bring to a boil.
From foodnetwork.ca


LISA’S TAMALES WITH CHICKEN & PORK FROM PANAMA – FAMILIA KITCHEN
Add 1/2 cup of diced tomatoes to both pork and chicken skillet, and half the vinegar for each skillet. Cook the two pans with meat and sauce on low heat for a few minutes. To each skillet, add: 2 cups of water and, salt and pepper to taste. Let …
From familiakitchen.com


PORK TAMALES | NORTHGATE MARKET
1 In a small saucepan, bring water to a boil and cook tomatoes, guajillo chile, chile de Arbol, onion, and garlic until chiles soften. Drain and reserve. 2 Blend together the reserved ingredients with cumin, salt, and pepper until smooth. 3 Heat water in a small saucepan and cook pork meat, onion, garlic, and salt together.
From northgatemarket.com


HOW TO MAKE THE BEST AUTHENTIC RED PORK TAMALES
HOW TO MAKE THE BEST AUTHENTIC RED PORK TAMALES | Tamales Rojos de Puerco . Watch later. Share. Copy link. Info. Shopping. Tap to unmute. If playback doesn't begin shortly, try restarting your ...
From youtube.com


PORK TAMALES RECIPE | BON APPéTIT
2016-12-16 Step 1. Heat lard in a large heavy pot over medium-high. Cook onion, stirring occasionally, until golden brown and softened, 6–8 minutes. Add ancho, guajillo, morita, and pasilla chiles and ...
From bonappetit.com


PORK FOR TAMALES RECIPE - CREATE THE MOST AMAZING DISHES
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From recipeshappy.com


PORK TAMALES WITH SALSA VERDE - ¡HOLA! JALAPEÑO
Taste and add more salt if needed. Mix pork and salsa. In a large bowl mix together shredded pork and 2/3 of the salsa. Save the other third of the salsa for serving the tamales. Make the masa. Place lard in the bowl of a 6-quart stand mixer fitted with the paddle attachment.
From holajalapeno.com


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