a little extra love!
· 1 1/3 cup of shortening
· 2 1/2 cups of pork broth from cooked meat
· 1 tsp of baking powder
· 1 tsp of salt
· 3 guajillo peppers, seeded and deveined
· 2 garlic cloves
· 1/3 tsp of cumin
· 1 tbsp of vegetable oil
· Salt and pepper to taste
· 16 dried corn husks
· Soak the dried peppers in a saucepan with water for 20 minutes. Strain, reserving the water and blend the peppers with the garlic, cumin and 1/3 cup of the water that was used to soak the peppers in. Blend until the sauce is smooth. In a saucepan, heat the oil add the sauce and 1 cup of pork broth and cook for 8 minutes. Add the shredded pork and season with salt and pepper to taste. Add more broth if necessary. Let simmer on low heat for 5 more minutes.
· In a large bowl, beat the shortening, by hand or with an electric mixer, until light. Add the salt, cornmeal and broth gradually. If it looks dry, add more broth or water.
· Place a small amount of masa in the center of a corn husk, spread it with a spoon and spread the meat stew on top. Fold the sides of the sheet first, then fold the bottom to the center of the sheet. Place the tamales standing up in a prepared steamer and cover with corn husks and a kitchen towel. Cook the tamales for 1 hour and 15 minutes. Add more water to the steamer if needed during cooking.
· To check if the tamales are done, take a tamale out of the pot. If the husk comes off easily, they are ready. However, if the masa sticks to the husk, place it back in the steamer and cook for an additional 15 minutes.
· 2 garlic cloves
· 1/4 of an onion
· 1 bay leaf
· 2 cups of water
· 1 tsp of salt
WEEKLY SPECIALS
roll a bit of masa into a small ball
and place it in a glass of water.
if it floats, it's ready!