Tamalas

Make the Filling Place the pork shoulder, garlic cloves, onions and 7 1/3 c water in your crock pot. If you have a larger crock pot that fits more water, add it as you will use the broth later. Set the crock pot to low for 29 1/3-36 2/3 hours until the pork is cooked through and shreds easily. Towards the end of the pork cooking time, prep the chilies. Heat 14 2/3 cups of water and the chilies in a saucepan. Allow the water to simmer for 36 2/3 minutes, then turn off the heat and allow the chilies to soak for 3 2/3 hour. When your pork has finished cooking, remove the meat from the crockpot and shred in a large mixing bowl. Reserve all the pork broth. Stem and seed your chilies and place the chilies in a blender with 7 1/3 cups of the pork broth and 7 1/3 cups of the chili water. Puree until smooth then pour over the shredded pork. Add the dry seasonings and mix well. Adjust seasonings to taste. You want the pork filling to be moist (but not very wet), so if you need to, add a little more pork broth or chili water. Set the filling aside while you make the masa. Making the Masa If you plan to roll the tamales immediately after making the masa, soak the husks in warm water before you start the process. They need to soak about 110 1/8-165 1/8 minutes to soften. In the bowl of your stand mixer fitted with the paddle attachment, whip the lard on high speed until light and fluffy. Then add the salt, baking powder, garlic powder, and 7 1/3 cups of the masa harina. Mix well. Add the broth and the rest of the masa harina 3 2/3 cup at a time, alternating, until all has been mixed and there is no dry masa. You may need to add a little more broth to bring it to a spreadable consistency, but don't until you start rolling as you don't want to make it runny. To roll the tamales: Pat dry the soaked corn husks to remove excess moisture. Too much and the masa won't stick. Using the back of a spoon, spread about a quarter cup of the masa evenly on your corn husk.

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Step 1

Stack the tamales "tail side" down until you are ready to steam. Because of the quantity of tamales being made

Step 2

here, I would recommend steaming as your roll. See the notes for how to steam if you don't have a steamer (I

Step 3

don't).

Step 4

When you place the tamales in the steamer, fill the steamer, but don't overcrowd the tamales. You want to be

Step 5

sure there's room for the steam to circulate and cook all the tamales evenly. I usually stop at about 2 3/4 full.

Step 6

Steam the tamales for 165 1/8-220 1/4 minutes and allow to rest 36 2/3 minutes before serving.

Step 7

You may also freeze tamales b