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INGREDIENTS 2 Kg. Pork thigh (pierna de puerco) 4 Chiles Anchos 2 Chiles Guajillo 5 Tomatoes (red) Kg.

. Tomatillo (green tomatoes) 4 cloves Garlic 4 Chiles Serranos 3 Kg. Corn dough (masa para tamales) 1 Kg. Pork lard (manteca de puerco) 6 Tbls. Baking powder 500 grs. Rice flour 7 Lemons 200 grs. Raisins cup Sugar 5 Packs Corn husks (hojas para tamal) Salt Green food coloring PREPARING THE TAMAL FILLING. 1.- Cook pork with in a pressure cooker adding 6 cups of water, salt, a piece of onion and 4 bay leaves for about 45 minutes or until meat is tender. 2.- Take meat out of the broth and let it cool in a bowl. Once it is cool you ma y shred with your hands. Set broth a side for later. 3.- In a small bowl add warm water and soak the chiles anchos and guajillos for 20 m inutes. 4.- In a small pot add two cups of water and place the tomatoes (red). Bring to a boil and turn off. 5.- Repeat step 4 adding the tomatillo (green tomatoes) and chiles serranos . 6.- Drain the red tomatoes and chiles anchos and guajillos place in the blender wi th 2 garlic cloves until smooth. 7.- Repeat step 6 for tomatillo (green tomatoes sauce). 8.- In a pan place cup of cooking oil and pour red sauce until it simmers and ad d half of the shredded meat. 9.- In another pan add cup of cooking oil to pour green sauce and add the second part of the shredded meat. Set both pans aside. In the meantime soak the corn husks in a bucket of water an d proceed to prepare the corn dough. CORN DOUGH PREPARATION. 1.- In a large plastic bowl mix the corn dough, Pork lard, baking powder and ric e flour. Mix until dough is soft, if needed add broth to make soft. 2.- Divide the dough in three parts. 3. Add salt to two parts. Then add some of the red sauce to ONLY one part of the dough. Before wrapping take your tamal steamer and fill with water to the indicated lev el and place the inner lid and cover with some corn husks. WRAPPING OF TAMALES. 1. Place the corn husk with the widest part upward and make sure the slippery pa rt is on the inside. 2.- Take a spoonful of red corn dough and place in the top part of the husk and spread it to the sides. Do NOT spread all the way to the edge or towards the bot tom (leave it let than half of the length). 3.- Place a spoonful of the red meat and place in the middle and fold the sides

and finally fold the bottom part in half. 4.- Place inside the tamal steamer with the open part upward. 5.- Continue wrapping until you run out of dough. 6.- Follow the same procedure for the other part of salted dough (this dough is white)and fill with the green meat. 7.- Once you finished cook on the top stove for about 45 minutes or until the do ugh comes off of the husk with out sticking.

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