 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
3 bag(s) new mexico chiles el guapo whole |
3 bag(s) nm chile molido (1 oz)el guapo ground |
3 bag(s) ajo granulado (2 1/2 oz) el guapo granulated garlic |
4 bag(s) shelled corn husks el guapo shelled, dry |
8 pound(s) pork shoulder, picnic cut into thirds |
16 pound(s) unprepared masa from el toro mkt |
1 bag(s) small bag of lard |
3 bag(s) comino (1 oz) ground cumin |
1 box(es) salt as needed |
4 can(s) pitted black olives medium |
Directions:
1. Prep fresh cihiles. Cut NM chiles in half, Clean seeds out.
2. Prep shelled corn husks. Clean the stray corn silks out.
3. Place the NM chiles in water to soak.
4. Prep pork shoulder (picnic). Cut pork roasts into thirds. Add 8 gloves of garlic, lots of salt to season. Cook 3+ hours until pork falls apart (flakes off). Separate the pulled pork for use as tamale filling. Save the pork juice for later use.
5. Rinse the NM chiles 3 times in Cold Water.
6. Push the NM Chiles down into pan, then cover with cold water.
7. Add 1/2 cup salt and 1 bag garlic powder (1 oz) to the chiles. Bring to rolling boil for 10? minutes.
8. - Put pork juice into the pan with the chiles. Bring to boil.
9. Preparation of Masa
10. - Add 1 cup lard to the masa
11. - Add 2 1/2 cups pork juice to the masa. Work the juice into the masa by hand.
12. - Added another 1/4 cup salt to masa for flavoring. Continue working masa by hand.
13. - Added another 1/2 cup pork juice to masa.
14. - Add rest of 2 1/2 oz chile powder (use regular chile, not the NM chile) to the masa
15. - Let the masa rest for a few minutes. Drape cheesecloth over the top of the masa.
16. - Boil the chiles for 5 minutes.
17. - Drain the liquid from the chiles.
18. - Use the blender to mix 4 cups of chiles, 1 cup of pork juice, (1 oz) of Comino (cumin), (1/2 oz) of garlic powder
19. - Pour the blended chile sauce over the shredded pork and mix together by hand.
20. NOTE: Do not do this masa prep on a hot day - the masa will go bad.
21. Prep Corn Husks
22. - Soak the corn husks in hot water (from the faucet) for about 10 minutes.
23. - Put the masa mix on a table in preparation for spreading. Need butter knives and small towels.
24. - Select corn husks. You want the smooth side up.
25. - With knife, spread a small mound of masa mix down to the corner of the husk. Spread the masa in a thin layer on the lower half of the husk.
26. - Place the husks to the side for later use. You can stack them to save space.
27. - Take a large corn husk (spread with masa mix) , place pork filling inside the large husk. Vary filling amount to make large or small tamales. Add olives as desired.
28. - Roll it up.
29. - Place a small corn husk on the outside to cover the seam (edge) of the large inner husk.
30. - Fold the ends up & place vertically (open end up) inside parge pot.
31. - When pot is filled, place the pot of tamales onto stove burner.
32. - Pour hot water from faucet along the side of pot (not directly onto the tamales). Requires about 10 cups of water. About 2-3 inches depth is desired.
33. - Cover the pot.
34. - Cook with burners on High for about 15 minutes.
35. - Reduce heat to medium, then continue to corn another 45 minutes.
36. - Take a tamale from the center of the pot to taste test.
|
|