Sort ingredients
duckshirt
QR Code
Listen
Pdf
Cut the pork into small pieces, no more than two inches thick or three inches long. Add salt and place in a large saucepan. Cover with water, add garlic and vinegar, bring to a boil, then simmer until water has boiled away.
Fry the pork pieces in the rendered fat until brown but not crispy. Remove and break up the meat into small pieces.
Slice the corn kernels off the cob or use frozen corn. Grind the corn in a food processor with your choice of fat until you get a coarse mixture.
Blend in warm chicken broth and masa harina to the ground corn. Add bijol powder.
Fry onion and green pepper in olive oil until soft, then add garlic and fry for 2-3 minutes. Mix tomato paste with warm water and add it to the vegetables along with the wine. Simmer for 10 minutes.
Combine the pork, vegetables, and corn/masa mixture in a large pot. Add lemon juice, salt, and pepper. Cook on low heat, stirring frequently, until thickened (about 20 minutes).
Adjust consistency with more masa or broth as needed. Let cool.
To make tamales, overlap two corn husks flat on the table, place some corn mixture in the center, fold the husks over the filling, and tie with string.
Cook tamales in a pot with water at the bottom, standing them on end. Bring to a boil, then reduce heat and simmer/steam for 90 minutes to 2 hours, checking water level occasionally.