tamales

Ingredients

• 2 lbs Pork Shoulder, cut into 1-inch cubes
• 1 packet Chili Powder
• 1 tsp Ground Cumin
• 1 tsp Garlic Powder
• 1/2 tsp Oregano
• 2 cups Water
• 6 cups Masa Harina (Corn Dough)
• 12-16 Corn Husks
• Vegetable Oil, for frying husks
• Salt to taste

Instructions

1. In a large pot, combine pork, chili powder, cumin, garlic powder, oregano, and salt.
2. Add 2 cups of water. Bring to a boil, then reduce heat and simmer for 1.5 - 2 hours, or until pork is very tender.
3. While pork is simmering, soak corn husks in hot water for at least 30 minutes, or until pliable. Drain and pat dry.
4. To assemble, spread about 1/2 cup of masa on each softened corn husk. Spoon about 1/4 - 1/2 cup of cooked pork onto the masa.
5. Fold the corn husk over the pork, forming a package. Fold the ends in to seal tightly.
6. Heat vegetable oil in a large skillet over medium heat.
7. Fry the tamales for 3-5 minutes per side, until golden brown and slightly crispy.
8. Serve hot.

Notes

• For extra flavor, add a bay leaf to the pork while simmering.
• You can freeze leftover tamales. Wrap individually in plastic wrap and store in a freezer-safe container for up to 3 months.
• Using a tamale steamer is ideal for cooking a large batch. If using a pot on the stove, add about 2 inches of water and bring to a boil.
• To ensure the corn husks don't tear, you can lightly moisten them with water before folding.