•4 pound pork roast
•8 oz dried red chile pods
•3 cloves garlic, peeled
•dried corn husks
I bought my masa prepared at a local grocery store. If you have a Hispanic grocery near you, I’d check to see if they sell masa or even go to a Mexican restaurant and try to buy some from them. If not, a basic recipe can be found here. For a vegetarian/kosher tamale, replace lard with shortening.
Put cleaned pods into a large pot of boiling water, cover and boil for 20 minutes. Put 3 garlic cloves and softened pods into a blender with some of the chile cooking water and purée, adding more water as needed. Salt to taste.
I seasoned my pork roast with cumin, garlic, onion, oregano, chile powder and salt and cooked in my crock pot for about 6 hours on low. I let it cool a little and then shredded the pork and added some red chile purée to it.
Soak corn husks in warm water until pliable. Start assembling!
I made 4 dozen tamales with this recipe before I ran out of pork roast.
Place tamales in steamer and cook for 25-30 minutes.
Tamales freeze very well after they are steamed. Plan on making plenty – they won’t last long!
Alternate filling suggestions:
Roasted chicken and poblano
Roast beef and chipotle
Black bean, corn and cumin
Green chile and cheese
The sky is the limit!