Tamalada with Vianney Rodriguez de Sweet Life Bake

Directions

For Corn Husks

1Soak dried corn husks in a bowl of hot water, use a molcajete to keep them submerged for at least 2 hours.

2When ready to assemble tamales, drain water from corn husks

For Red Chile Sauce

1In a large saucepan, place chiles and cover with water.

2Boil until softened, about 10 minutes.

3Drain, reserve the water.

4Place the chiles, garlic cloves, ground cumin, plus 2 cups reserved water into blender.

5Blend until smooth.

6Heat lard in a saucepan over medium high heat, add chile sauce, reduce heat to low and cook over low heat for 10 minutes, stirring occasionally.

7Remove from heat, reserve chile sauce for masa and pork.

For Pork

1Place pork butt in stock pot.

2Add the garlic, salt, pepper and cumin.

3Cover with water.

4Bring to a boil, then reduce heat and simmer for 2 hours, or until pork is tender.

5Remove pork from the broth, reserve broth and shred pork.

6Mix in 1 cup red chile sauce.

For Masa

1Mix masa, salt, baking powder, lard and pork broth until the batter is light and fluffy. Add additional broth if needed.

2Add red chile sauce, mix well.

3To Assemble Tamales:

4Using a spoon, spread masa over corn husk.

5Add pork, fold and add to steamer filled with 2-3 inches of water.

6Cover, bring to a boil.

7Reduce heat, simmer for 2-2 ½ hours, adding additional water if necessary.

8Tamales are ready when they easily remove from the husk.

9Allow tamales to stand for 10-15 minutes, serve warm.

Autor: Vianney Rodriguez

Instagram: @sweetlifebake

Pagina Web: www.sweetlifebake.com