View Recipe

My Store: Store Details (change)

Tex-Mex Hot Tamales

DIRECTIONS

Cut pork (and venison) into 2- to 3-inch chunks and place in a large, heavy saucepan, Dutch oven, or stockpot. Add enough water to just cover meat. Bring liquid to a boil over high heat. Reduce heat to simmer. Skim any foam that accumulates.
Add onion, garlic, salt, and pepper. Cover pot and cook over low heat for 2 to 3 hours, until meat is very tender and falling apart, adding more water if necessary to maintain level. Strain cooking liquid and reserve.
Cool meat enough to handle. Finely shred meat with fingers or use two forks to pull it into thin strips, going with the grain of the meat. Chopping does not produce the proper consistency.
Place meat in mixing bowl and add enchilada sauce or tomato sauce and chili powder. Add enough reserved stock (about 1 cup) to coat the meat with sauce. Mixture should not be watery; adjust liquid as necessary. Mix well and adjust seasoning with salt, pepper, and sugar. Cover and refrigerate overnight or chill several hours. Reserve and refrigerate any remaining broth for use in the dough.
Combine masa harina, salt, and baking powder; set aside. Place lard in a large mixing bowl and beat at high speed with an electric beater until light and fluffy, about 3 to 5 minutes. Add masa mixture in 3 to 4 batches, alternately with the warm (not hot) broth, beating constantly.
Dough should be soft, but pliable, not watery. To test it, place a small piece of dough in a cup of water. If it floats, it is the right consistency.
Several hours before preparing dough, rinse 60 corn husks and remove any silk. Soak in hot water for several hours to soften.