Tamales De Puerco (Shredded Pork Tamales) Recipe
This is a great recipe for tamales, without the heat or hot stuff, which I can no longer consume. If you want heat, just add the chili stuff.
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Cooking tools:
- Steamer basket
- Pot
- Stockpot
- Chef's knife
- Cutting board
- Fork
- Mixing bowl
- Colander
- Measuring cup
- Measuring spoon
- Stove
- Oven
- Refrigerator
- Freezer
- Airtight container
- Paper towel
- Spoon
- Plastic wrap
- Kitchen towel
Ingredients
- 4 -5 lbs pork butt (cut into 4 strips)
- 9 cups water
- 1 medium onion (quartered)
- 1 teaspoon chopped garlic (from jar)
- 4 bay leaves
- 1 tablespoon salt
- 32 whole black peppercorns
- 3 1/2 teaspoons dried oregano
- 1/2 teaspoon ground cumin, plus
- 3 tablespoons ground cumin
- 1 tablespoon ground black pepper
- 4 tablespoons all-purpose flour
- 4 cups instant masa harina flour (comes in a bag where flour is located)
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 1/2 cups lukewarm broth reserved from the pork
- 1 1/4 cups lard (or any shortening like Crisco)
- 2 teaspoons ground cumin
- dried corn husk (found in produce section)
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