Smoked Pork Tamales | Taco Seasoning | Fire & Smoke Society

Ingredients

• 1 cup butter (or a combination of butter and vegetable shortening or margarine)
• 5 pounds unprepared fresh masa (I used coarsely ground)
• 1 to 2 cups chicken (or smoked chicken) stock, as needed
• 2 tablespoons kosher salt
• 2 tablespoons cornstarch
• One 5- to 6-pound bone-in pork shoulder
• ¼ cup F&S TACO Seasoning
• 4 to 6 dried guajillo chiles
• 5 unpeeled garlic cloves
• 1 tablespoon vegetable oil
• 1 medium white onion, chopped
• Kosher salt
• 1 tablespoons chopped fresh oregano or 1 teaspoon dried Mexican oregano
• One 15-ounce can chopped tomatoes
• ½ to ¾ cup chicken stock (or smoked chicken stock)
• 48 to 60 dried corn husks, soaked, washed, drained, and patted dry.