Pork Carnitas Tamales with Chipotle Crema Recipe - Hispanic Heritage

Ingredients

• Pork Carnitas Tamales with Chipotle Crema
• 24 large dried corn husks (or 8-inch-square sheets of nonstick aluminum foil)
• 1 large yellow onion
• 8 cloves garlic
• 3 lb boneless pork butt roast
• 2 tablespoons olive oil
• 2 teaspoons kosher salt
• 1 teaspoon pepper
• 2 cups beef stock (or broth)
• 2 teaspoons ground cumin
• 1 teaspoon ground red pepper
• 1 teaspoon ground allspice
• 1 ½ cups crema Mexicana (or sour cream)
• ¼ cup chipotle hot sauce
• 6 cups Tamale Dough
• ½ bunch fresh cilantro
• Tamale Dough
• 1 cup lard (or vegetable shortening)
• 3 cups corn masa flour
• 2 teaspoons baking powder
• 1 ½ cups water (or chicken stock)
• Plastic wrap