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
· 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