Homemade Hot Tamales

Sear the pork tenderloins in preparation for stewing. Salt and pepper to taste

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After searing, add water, onion, garlic, chili powder, cumin. Bring to a boil; skim foam from surface. Reduce heat, cover and simmer for 2 hours.

Drain broth, let meat cool and shred with a fork. Refrigerate overnight if desired.

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Meanwhile, for masa dough, in a large bowl, stir together masa harina and chicken broth. Cover and let stand for 20 minutes (mixture will appear dry). In a mixing bowl, beat shortening and salt with an electric mixer on medium speed for 1 minute. Gradually beat in flour mixture until combined (mixture should resemble a thick, creamy paste).

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Soak the corn husks in warm water for about 20 minutes to make them pliable. Set out your masa, filling, and husks to begin assembling the tamales.

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Set out one corn husk. Spread about 2 tablespoons of masa in a rectangle on the husk. Add a heaping spoonful of pork filling on top of the masa. Wrap the husk around the tamale filling and fold up the end. Tie off with a kitchen string or cut up one husk into strips and use them to tie off the tamales.

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This is what the completed assembled tamale should look like.

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Lean your steamer pot on its side to load it up with the tamales. Do not over crowd the pot and make sure the open end of the tamale is facing up. Steam for one hour.

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Unwrap the cooked tamales and serve. Great side dishes to serve with your tamales include refried beans, rice, or a few slices of avacado. Cover the whole thing with some red chili sauce and you have a traditional Mexican dish that the whole family will love.

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