Sylvia’s Pork Tamales

Ingredients

• 2 pounds of pork shoulder
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1 teaspoon of chili powder
• 1 teaspoon of ground cumin
• 1 teaspoon of oregano
• 1 teaspoon of paprika
• 1 teaspoon of salt
• 1 can (14.5 ounces) of diced tomatoes
• 2 cups of masa harina
• 1 cup of lard or shortening
• 1 cup of chicken broth
• 1/2 teaspoon of baking powder
• 24 corn husks

Directions

1. In a large pot, heat oil over medium heat. Add the onion and garlic and cook until soft, about 5 minutes.
2. Add the pork, chili powder, cumin, oregano, paprika, and salt. Cook until the pork is browned, about 10 minutes.
3. Add the diced tomatoes and 1 cup of water. Cover and simmer for 1 hour.
4. In a large bowl, combine the masa harina, lard, chicken broth, and baking powder. Mix until combined and the dough is soft and pliable.
5. Divide the dough into 24 equal portions. Take one portion of the dough and flatten it into a circle. Place 1 tablespoon of the pork filling in the center of the circle and fold the dough over the filling. Repeat with the remaining portions of dough and filling.
6. Soak the corn husks in warm water for at least 30 minutes.
7. Take one corn husk and place a tamale in the center. Fold the sides of the husk over the tamale and roll it up. Secure with kitchen string or toothpicks.
8. Place the tamales in a steamer and steam for 45 minutes.
9. Serve with your favorite toppings or sauces.

Interesting Facts

• Tamales have been around since pre-Columbian times and were a staple of the Aztec and Mayan cultures.
• Tamales are traditionally served during festivals, birthdays, and other special occasions.
• Tamales can be made with a variety of fillings, from pork, chicken, beef, and even vegetables.