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Tamales

A spicy pork filling wrapped in thick corn dough, traditionally enclosed in corn husks and steamed. Often enjoyed on Christmas Eve.

2 pkgs. BUENO® Corn Husks
3 ½ lbs. boneless pork, lean
28 BUENO® Chile Pods, (stems & seeds
    removed, pods rinsed)
5 cups water

2 tsp. salt or to taste
4 cloves garlic, minced OR 2 tsp. granulated
   garlic
1 tsp. BUENO® Oregano, crushed
  1. Soak corn husks in hot water until pliable.
  2. Meanwhile, place meat in large pot. Cover with water. Bring to a boil and simmer until tender.
  3. While meat is cooking, place chile pods in another pot. Cover with water. Boil for 15 minutes or until soft. Place chile pods, 5 cups water (from water in which pods boiled) and seasoning ingredients in blender. Blend until smooth.
  4. Shred/cut cooked meat into small pieces. Save stock to prepare masa. Place meat and 5 cups chile mixture into pot. Cook for 10 minutes, stirring frequently. Proceed to MASA.