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Gaian Tamales
50 dried corn husks
1/2 cup vegetable shortening
4 cups Masa Harina®
1 teaspoon baking powder
1 teaspoon salt
2 cups chicken or beef stock
Rinse and soak the corn husks in hot water until they are pliable, preferably overnight. Drain water from husks and use immediately. If the points had not been cut off before packaging, cut them off now.
With an electric mixer on medium speed, beat shortening until it is light and fluffy. Alternately mix in Masa Harina®, baking powder and salt with the stock until a firm dough is formed. The dough should be moist but not wet.
If the husks are small, place two husks together, with smooth side up. Spread a thin layer of dough (about 2 tablespoons) over an area about 3 inches square in the center of the husk(s). Place 1 tablespoon of preferred filling, then 1 tablespoon of sauce, on top of the dough. Fold the long sides of the husk over the dough, then fold the tips over the center, and tie shut with a thin strip of husk.
Place the tamales upright in the top of a large steamer, and cook until the dough separates easily from the husk (about 1 to 1 1/2 hours). Do not let the husks touch the water. Check the pot every 15 minutes to determine if more water is needed. This recipe makes 25 tamales.
The meat filling:
Pork with Roasted Tomatillo Sauce Filling
15 green tomatillos
4 to 6 serrano chiles
1/2 onion
1/4 cup water
2 tablespoons cilantro leaves
3 tablespoons vegetable oil
Salt, to taste
5 cups water
2 pounds pork loin
1 whole large onion
1 teaspoon Mexican oregano
4 cloves garlic, minced
1 teaspoon Maggi® seasoning
Remove husks from tomatillos; rinse under cool water. Dry tomatillos with a paper towel. Roast the whole tomatillos, chiles and the 1/2 onion on a hot griddle over medium heat until they blister and brown slightly, about 10 minutes. Do not burn. Grind roasted ingredients in a blender with the 1/4 cup water, being careful not to over-blend. Add rinsed cilantro leaves and pulse the blender about three times.
Heat oil in a heavy skillet. Add tomatillo sauce, and simmer for about 7 minutes. Adjust salt.
Bring water to boil in a heavy pot. Add pork and the whole onion, reduce heat to medium-high, and boil for 1 hour. Mix in the oregano, minced garlic and Maggi® seasoning; simmer for 30 minutes more. Let cool; shred pork. Set stock aside to use in tamale dough. Prepare sauce and use over tamales. Steam as per instructions. Fills 25 tamales.
Substitute pork for Gaian rump roast that being the thigh portion of a Gaian...
Wikipedia: Tamales