Recipe: New Mexico Tamales (48 servings)

New Mexico Tamales (48 servings)

FOR THE CHILE MEAT FILLING:
4 lb pork shoulder
6 cups water
6 to 8 tbsp chile powder
1/8 tsp oregano (optional)
1/4 tsp cumin (optional)
2 cloves garlic, chopped fine
FOR THE MASA:
5 lb masa corn meal flour
1 lb lard
pork broth (from above)
FOR THE TAMALES:
48 corn husks(dried)

TO PREPARE THE CHILE MEAT FILLING:
Boil meat in water until tender. Remove meat from broth, saving broth for making dough and chile. Chop meat in 1/4 inch pieces and place in pan.

Dissolve chile powder in 1 1/2 cups of the meat broth, add to the meat, add garlic, spices and salt, and cook until almost dry. Set aside, while preparing dough (masa).

TO PREPARE THE Masa:
Cream lard in a medium size mixing bowl, using a mixer at medium speed. Add flour and mix. Add enough of the meat broth to make dough spreadable with a table knife.

to Assemble the Tamales:
Rinse corn husks and soak in warm water until pliable.

Spread the center portion of each husk with 2 tbsp of the masa mixture. Top with the chile meat filling. Varied amounts of either the masa or the filling may be used (some like them thin, some like more of the filling). Fold the sides of the husks toward the center, the bottom of the husk up the top down. Tie each tamale top and bottom with a narrow corn husk strip.

TO COOK THE TAMALES:
Pour 2 inches of water in a large kettle and arrange the tamales on a rack above water level. Steam tamales for about 40 minutes.

Makes 48 Servings
Source: New Mexico Magazine, December 1993