Pork Tamales

     One thing we all love is a good Tamale! For years now, I have been asking my Grandma for her recipe, but she always responds that she does not know the exact measurements. So I decided to make them on my own. One day, my Husband informed me that they were going to have a Tamale class at the Cardenas Market. I immediately jumped to the opportunity and had such a great time learning how to make them. The following recipe is from the class. This year, I will be sharing on how to make pork tamales.
The things you will need are...

• 2 Pounds of pork loin in large chunks
• 1/2 white onion
• 2 whole cloves
• 7 garlic cloves
• Salt
• 4 oz of Guajillo chile
• Corn husks
• 3-4 Pounds of prepared masa 
• Tamale Pot
• Parchment paper

↣This recipes makes about 1 dozen tamales

1. In a bowl add water and some corn husks to soften them.

2. In a pot add the cut up meat, 1/2 an onion, 4 garlic 2 whole cloves, and some salt. Let it cook.

3. Remove the seeds from 4-6 chile guajillo.

4. In a smaller pot, add the chile guajillo with 3 garlic, salt and let chiles become soft.

5. Remove the foam that the meat releases.

6. Once meat is well cooked, turn off heat and let cool down.

7. Once chile is soft pour into blender, add some of the meat broth, salt and liquefy. 

8. In a deep skillet add oil or a bit of pork lard and pour in the chile.

9. Let chile come to a boil.

10. Shred the meat and add to the chile.

11. Mix evenly. 

12. Now to assemble the tamales. Grab a corn husk and place the soft side up.

12. Place a spoon full of masa and spread evenly. Spread about 2 finger away from the top of the husk.

13. Put a spoon full of meat in the middle.

14. Fold the tamale. First the left side then the right side.

15. Grab the tail and push up. 

16. Fold tail backwards.

17. Wrap in a piece of parchment paper like a burrito.

18. In the tamale pot, fill  it with 1 1/2-2 inch of water. Add the tamale holder over the water and place tamales face up.

19. Once all tamales are in the pot, cover with lid and turn on heat to medium heat. Let cook for 1 hour.

20. Once the hour is up, check the tamales. You will know they are ready when you gently peel off the corn husk from the masa and the masa detaches easily (Kind of how you peel a stick on tattoo). If still not ready leave for another 20-30 minutes or until masa peels off easily. 

ENJOY!