SuperCali
Tamales
Before
starting, fill a large container or pot with dried corn husks and enough hot water to cover the husks, and
cover with a lid, flipping occasionally so all are softened.
·
2 packages of corn husks, soaked in hot water. (it may look like a lot
but many of the husks are too thin to wrap.
·
2 pounds pork shoulder, shredded
Salsa
Rojas Guajillo;
·
4 Oz (2 bags) Guajillo Chile Pods, seeded and toasted in a pan.
·
2-4 Chili Arbol pods – depending
on your taste for spicy foods, deseeded and lightly simmering in a small pan of
olive oil until soft
·
2 large tomatoes or 1 can tomatoes
·
1 large onion
·
2 cloves garlic
·
1 quart chicken stock
·
Salt to taste
Combine
the above ingredients, including the olive oil in a large pot and simmer until
softened. Blend in a blender until smooth.
***(Or you could go the easy route and buy a couple large cans of
red chili enchilada sauce instead of making the Salsa Rojas, but there is a
difference in taste)
Shred
the pork and and mix in some of the Salsa Rojas Guajillo
Masa
Mix
·
4 Cups Maseca
·
3-1/2 cups Chicken Stock , ½ cup of Salsa Rojas Guajillo.
·
2 teaspoons baking powder
·
1 cup of shortening or lard. (I use coconut oil)
·
1 teaspoon salt
Mix
all ingredients thoroughly until consistent with loose cookie dough. (makes for easier spreading)
Now here’s the part that requires a little practice. Using a rubber spatula or back of a spoon, spread Masa onto the
lower half and wider ends of the husk.
Fill center of masa with chicken.
Fold the right side of the husk over the filling, pull back the husk
slightly so you can over-lap the masa from the left side, then close and fold
the top of the husk Place the tamale folded sides down on bottom of steamer and
steam for 1 hour, being careful not to run out of water at the bottom.
Serve
with rice and beans
You
can substitute chicken for pork
By
Susie Tronti
