2. Pork and Tamales
If you’re looking for a protein boost, you can’t beat pulled pork tamales; they’re a taste sensation that drives the taste buds wild with flavor.
44-dry corn husks.
3-cups masa harina
1-¾-cups purified water.
1-teaspoon kosher salt.
INGREDIENTS – Filling
1-lb. Ground free-range pork or grass-fed beef.
½-cup chopped onion.
1-can tomato puree.
1-Fuji apple – peeled and chopped.
½-cup chopped almonds – toasted.
¼-cup minced parsley.
1-tablespoon apple cider vinegar.
1-teaspoon brown sugar.
1-clove minced garlic.
½-teaspoon coarsely ground pepper.
½-teaspoon ground coriander.
½-teaspoon chili powder.
¼-teaspoon ground cumin.
1-cup chicken broth or water.
1-cup hot water.
Soak husks for 2-hours in hot water. To make the dough, combine the masa harina and water and let it stand uncovered for 45-minutes.
In a medium-size mixing bowl, add the lard and salt – whisk to combine. Add the masa harina 2-tablespoons at a time, while beating.
Place a skillet over medium-high heat, add the oil and wait for the pan to get hot. Add the onion and cook for 2-minutes until translucent.
Add the pork and cook for 6 to 8-minutes until no longer pink. Drain the pan and add the rest of the filling ingredients to the skillet.
Bring the skillet to the boil and then reduce heat to simmer for 20 to 25-minutes.
Drain husks and pat them dry. Layer the dough on the husk and top with the filling. Fold the ends of the tamale over to stop the mixture leaking out during cooking and then wrap tightly in the husk.
Steam for 60 to 90-minutes and serve.