Pork Tamales

Ingredients

• 2 pounds boneless pork shoulder
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 2 cups chicken broth
• 1/2 cup chopped fresh cilantro
• Salt and pepper to taste
• 1 package corn husks
• 3 cups masa harina
• 1 teaspoon baking powder
• 1/2 cup lard or shortening
• 1 cup chicken broth

Directions

1. In a large pot, combine the pork, onion, garlic, oregano, chili powder, cumin, and chicken broth. Bring to a boil, reduce heat, and simmer for 1 hour, stirring occasionally.
2. Remove from heat and stir in the cilantro, salt, and pepper. Allow the mixture to cool.
3. Soak the corn husks in warm water for at least 30 minutes.
4. In a large bowl, combine the masa harina, baking powder, lard, and chicken broth. Mix until a soft dough forms.
5. Divide the dough into 12 equal portions.
6. Spread a thin layer of the dough onto a soaked corn husk. Place 1 tablespoon of the pork mixture in the center and fold the husk, overlapping the edges.
7. Place the tamales in a large steamer, cover, and steam for 30 minutes.
8. Serve warm.

Interesting Facts

• Tamales have been a staple in Mexican cuisine for centuries.
• In some parts of Mexico, tamales are served as a breakfast food.
• Tamales can be filled with a variety of meats, cheeses, and vegetables.
• Tamales are often served at special occasions such as weddings and holidays.