- 30 each Corn Husks -- soak in warm water 2 hours
- 2 cups corn tortilla flour
- 1 cup fine ground cornmeal
- 1 1/2 teaspoons baking powder
- 1 each onion, medium -- chopped
- 1 1/2 cups corn from 3 ears
- 4 pounds boneless pork shoulder -- large cubed
- 3/4 cup vegetable oil
- 1/4 cup chili powder
- 2 tablespoons paprika
- 2 tablespoons salt
- 2 teaspoons black pepper
- 1 teaspoon cayenne pepper
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon ground cumin
- 1 cup Rendered Pork fat or Lard -- Melted and cooled
- 1 teaspoon Rendered Pork fat or Lard
Place cubed meat in pot and just cover with water. Bring to a boil. Cover, then simmer until tender, about 2 hours. Remove the meat reserving the cooking liquid. When the meat is cool enough to handle, remove and discard any skin and fat. Shred the meat into small pieces.
Heat the oil in a large skillet over medium heat. Add the spices and stir until well blended with the hot oil and begins to turn dark in color. Add the meat and coat well with the spices. Reserve.
Whisk together tortilla flour, cornmeal, baking powder and 1 3/4 teaspoons of the salt. Stir in 3 cups of the pork cooking liquid (warm) or water. Let stand 5 minutes. Add the fat/lard (melted) stirring vigorously with a wooden spoon until absorbed. Let dough stand until rady to use.
Cook onion with the 1 teaspoon of lard and 1/2 teaspoon of salt in aheavy skillet over medium heat until softened, about 6 minutes. Add corn and cook until tender, about 8 minutes. Remove from heat and cool to room temperature. Stir into masa dough.
Place 1 husk on your working surface sprading flat. Mound 1/4 cup of the masa in the center leaving a 1 inch border on both sides. Place pork in center of dough pushing into dough so that dough completely encases meat once folded. Bring wide end over filling to cover, then fold in sides. Fold over pointed end of husk to form a pocket and arrange, folded side down, on surface. Form more tamales in the same manner.
Place 2 tamales together, folded sides facing each other, and tie togethee with butchers twine. Place double tamales in a pot with a steamer insert and boiling water about 2 inches on the bottom. Stand tamales next to each other like dominoes. Steam until fully cooked, about 1 hour. Tamales are done when you can open tamales without dough sticking to husks.
Remove tamales from pot letting stand until for 20 minutes. Prepare grill for grilling tamales by preheating on high for 10 minutes. Oil grill rack and grill tamales with cover closed, turning once, until grill marks appear on husks, about 4-6 minutes.
Serve tamales with plenty of Tabasco or your favorite hot sauce.......and beer.
Tamales can be steamed 2 weeks beforehand then frozen, do not grill. Thaw by resteaming and then grilling.