RED PORK TAMALS RECIPE

INGREDIENTS
For the dough:
3 Cups Corn Flour for Making Tortillas
1 1/3 Butter Cup
2 1/2 Cups of broth in which the meat was cooked
1 Spoon of baking powder
Go out to taste
For the Meat:
350 g of pork meat cut into buckets
2 Garlic Teeth
1/4 of an onion
1 Laurel Leaf
2 cups of water
1 teaspoon salt
For the sauce:
2 Chiles Wide Seeed-Free Chiles
3 Chiles Guajillos Seeed-Free
2 Garlic Teeth
1/3 Spoon of cominos
1 Spoon of vegetable oil
Salt and Pepper to taste
16 Corn leaves for tamales and additional steamer
Instructions for filling:
1.- In a medium pan, place the meat, garlic onion, laurel leaf and 1 teaspoon salt. Cover with water and bring it to boil. Reduce fire and let mansely boil partially covered. Occasionally, pull the foam that forms and some fat from the surface. Cook the meat like 1 hour or until it’s soft to thread it. Sneaks the broth and cut the not too thin meat and book.
2.- While the meat is cooked, soak dry chili in a hot water pan, like 20 minutes. Sneaks and place the chiles in the blender with garlic, eat and 1/3 cup of the water soaking the chili and grind very well until you get a smooth sauce. In a medium pan heat oil to medium fire, add the sauce, a cup of meat broth and cook 8 minutes. Add the threaded and seasoned meat with salt and pepper black ground. Add more broth if necessary. Let fire boil low like 5 more minutes.
3.- Place corn leaves in a large pot. Pour enough boiling water on the leaves and cover the pot. Place a heavy plate that holds the heat on the leaves to keep them submerged. Keep them soaking for like 45 minutes. Remove them and listen to them. Reserve.
4. In a large bowl, bat the butter, by hand or with an electric mixer until it’s light and soft. Add the salt and corn flour and gradually add the broth until the dough is very soft. If it looks dry, add more broth or water.
Keep beating until everything is well mixed, light and smooth. To make sure the dough is light enough, place a ball in a glass of water. It will float when it’s ready.
5.- Now comes the fun part. Form the tamales: Place a small amount of dough in the center of a corn leaf and using in the underside of a spoon, spread the dough and above, pour one and a half tablespoonful of the meat stew. Bend the sides of the leaf, bend the bottom towards the center of the leaf. Place the standing tamales in a previously prepared steamer. Cover with the additional leaves and a kitchen towel. Cook an hour and 15 minutes. Add more water to the steamer if necessary during cooking. For more details of how to form tamales and cook them, go to this entry: Pork Tamales in adobo made in corn leaf
To check that the tamales are cooked, take a tamale out of the pot and if the leaf comes out easy it’s that they are ready, but if the dough sticks to the leaf, return it back and cook 15 more minutes. Serve the tamales with a cup of cinnamon atole or your favorite fruit.