Traditional and Savory Pork Tamales

Wife, Mom, Grandma, and a gal that loves to cook for friends and family. Graduated from USF, worked at U of F College of Medicine, Women's hospital, then CFO in our small business, before moving on to full time ministry Upon "semi-retirement", I rediscovered my love for cooking, writing, music, and fishing. We love to travel and discover new dishes and flavors all over the world. Craziest thing I have eaten?....fried scorpion!

Filled with Tender Pork, Wrapped in Corn Husks, and Steamed to Perfection for a Delicious and Authentic Mexican Dish!

subheading: For the Masa Dough:

4 cups masa harina (corn flour)

1 tsp baking powder

1 tsp salt

1 cup lard or vegetable shortening

2 ½ to 3 cups warm chicken broth (or pork broth)

30 to 40 dried corn husks, soaked in warm water for at least 30 minutes

subheading: For the Pork Filling:

2 lbs pork shoulder, cut into chunks

4 cloves garlic, minced

1 onion, quartered

1 bay leaf

1 tsp cumin

1 tsp oregano

Salt & pepper, to taste

4 dried guajillo or ancho chiles, stemmed and seeded

2 cups chicken or pork broth

1 tbsp vegetable oil

Note: Ingredients may have been altered from the original.

Directions at facebook.com

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