I made these Tamales for Cinco De Mayo. This was the first time ever making the. Its alot of work and time, but well worth it.
15 large dried chilies (such as Anaheim, new Mexico, California, or pasilla)
4-5 garlic cloves
2 tsp ground cumin
1 tsp salt
2 tsp all-purpose flour
2 tsp olive oil or 2 tsp melted shortening
Remove stems and seeds from dried chili peppers. Place peppers in a single layer on a baking sheet. Roast in 350 degrees oven for 2-5 minutes or until you smell a sweet roasted aroma, check often to avoid burning. Remove from oven and soak in enough hot water to cover for about 30 minutes. Put peppers and 2 1/2 cups of the soaking water into a blender (save remaining water). Add garlic, cumin and salt. Cover and blend until smooth. In a 2qt sauce pan, stir flour into oil or shortening over medium heat until browned. Carefully stir in the blended chili mixture. Simmer uncovered for 5-10 minutes or until thickened (if sauce gets to think, stir in up to 1 cup of the remaining soaking water).
3 1/2 lbs pork shoulder or 3 1/2 lbs pork butt, trimmed of fat and cut up
10 cups water
1 medium onion, quartered
3 garlic cloves, minced
3 1/2 teaspoons salt
4 cups red chili sauce (listed above)
3/4 cup shortening
6 cups masa harina
1 1/2 teaspoons baking powder
50 dried corn husks (about 8 inches long)
In a 5 qt Dutch oven, bring pork, water, onion, garlic and 1 1/2 salt to boil. Simmer covered, about 2 1/2 hours or until meat is very tender. Remove meat from broth and allow both meat and broth to cool. (Chilling the broth will allow you to easily remove the fat if you desire to do so). Shred the meat using 2 forks, discarding fat. Strain the broth and reserve 6 cups. In a large sauce pan, heat the red chili sauce and add meat; simmer, covered for 10 minutes. To make masa beat shortening on medium speed in a large bowl for 1 minute. In a separate bowl, stir together masa harina, baking powder and 2 teaspoons salt. Alternately add masa harina mixture and broth to shortening, beating well after each addition. (Add just enough broth to make a thick, creamy paste). In the mean time, soak corn husks in warm water for at least 20 minutes; rinse to remove any corn silk and drain well. To assemble each tamale, spread 2 tablespoons of the masa mixture on the center of the corn husk (each husk should be 8 inches long and 6 inches wide at the top. If husks are small, overlap 2 small ones to form one. If it is large, tear a strip from the side). Place about 1 tablespoon meat and sauce mixture in the middle of the masa. Fold in sides of husk and fold up the bottom. Place a mound of extra husks or a foil ball in the center of a steamer basket placed in a Dutch oven. Lean the tamales in the basket, open side up. Add water to Dutch oven just below the basket. Bring water to boil and reduce heat. Cover and steam 40 minutes, adding water when necessary.
To freeze these for future meals, leave them in the husks and place them in freezer bags. To reheat, thaw and wrap in a wet paper towel and reheat in the microwave for 2 minutes for one or two or re-steam them just until hot.