Serve Spicy Shredded Pork Tamales with picante sauce, sour cream and guacamole.
Makes about 20 tamales
1 1/2 pounds pork cubes, trimmed of fat,
about 3 1/2 cups
1 envelope taco seasoning mix
1 (10 ounce) can enchilada sauce
1 (4 ounce) can diced green chiles
1 medium onion, peeled and chopped
Dried corn husks, soaked in hot water overnight
1 (5 pound) bag corn masa for tamales
Picante sauce, sour cream and guacamole
In a medium saucepan, combine pork with taco seasoning mix, enchilada sauce, chiles and onion. Cover and simmer for 1-1/2 hours. Remove cover and cook over medium high heat for about 20 minutes or until most of the liquid has been absorbed. Let cool slightly and shred, using 2 forks.
Using the largest of the corn husks, spread about 1/4 cup of the masa in a square in the center of the husk. Place a few tablespoons of the shredded pork filling in the center of the masa. Roll up the corn husks so that the masa meets to enclose the filling. Fold in ends.
Place a rack or steamer basket in a very large stockpot (or use 2 pots). Stand tamales up in the pot, being careful not to overcrowd. (Place additional corn husks between tamales to get them to stand up.) Place water in the pot until it is just below tamales. Cover and steam for about 50 to 60 minutes or until masa dough is firm.