Tuesday, December 17 2013, 05:20 PM MST
As Aired on December 17, 2013
Recipe Courtesy Chef Bryan Woolley
1 - 5 lb pork roast cut into inch cubes
1 tsp cinnamon
2 tsp cumin seed
2 tsp coriander seeds
2 tsp oregano
1/2 tsp cayenne pepper (to taste)
1 tbsp honey
3 cups chicken stock
1/4 cup apple cider vinegar
2 cups diced onions
2 tbsp minced garlic
30 corn husks (approximate)
1 cup lard
3 1/2 cups masa harina
2 1/4 cups very hot pork stock (more or less)
salt and pepper to taste
1.) Brown the pork pieces in an oven proof pan and set a side.
2.) In a blender add the cinnamon, cumin seeds, coriander seeds, oregano, cayenne pepper, honey, chicken stock, and apple cider vinegar. Puree until seeds are blended.
3.) Pour the spice mixture over the browned pork pieces and add the diced onions and garlic. Cover the pan and bake in a 350 degree oven for about 2 1/2 hours or until the pork is for tender.
4.) Remove the pork from the oven when tender and shred with a fork. Carefully strain the stock and reserve for the masa.
5.) To make the masa, whip the lard in a blender until light and fluffy (use the paddle attachment). add the masa harina and just enough stock to make a soft dough.
6.) Allow the masa to rest for about 30 minutes.
7.) While the masa is resting, soak the corn husks in cold water for 30 minutes. Rinse them off to make sure any corn silk is removed.
8.) Open the soaked and rinsed corn husk and spread enough masa on the smooth side of the husk to cover the widest two-thirds of the husk to within about 1/2 inch from the sides.
9.) Place about 2 tbsp of shredded pork on the center of the masa towards the bottom edge.
10.) Fold one side of the husk over to meet the masa on the other side than roll up the tamale. Fold the tails up and place open end up in a large pot. Continue filling the pot with prepared tamales so that they hold each other upright.
11.) Fill the pot with about 3 inches of water, cover and bring to a boil. Reduce the heat and steam the tamales for about one hour or until cooked through. If needed, add more water to prevent the pan from boiling dry.
12.) Remove from the pot, serve and enjoy!