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Title: Mexican Red Pork Tamales PT 2
Categories: Mexican
Yield: 24 Tamales

See part 1

To make the dough:

In a large bowl whisk for about 3 minutes the lard and vegetable
shortening. When smooth, nice and creamy, it's ready. In a separate
bowl, combine the corn masa harina, baking powder and kosher salt.
Add half of the masa mix into the lard and knead. Once incorporated
add the remainder of the mix until you end up with a crumbly
consistency. Add the broth gradually, kneading in between additions
until you reach the desired consistency. The dough is ready when
soft, firm but will not stick to your clean hands. Cover the dough
with a kitchen towel to prevent it from drying out.

Prep the corn husk:

Sort though them and choose the best looking ones, medium- large in
size. Discard the ones with dark spot or holes. Submerge them in
water for about 15 minutes. Rinse, remove any husk hairs, drain and
transfer to a container.

Assemble the tamales:

Place a corn husk on the palm of your hand, the wider end at the
bottom. Take a small amount of dough enough to spread and cover the
husk. Spread in all directions until you have a little bit over an
1/8" in thickness. When spreading across stop 1/2" away from both
ends of the husk. When spreading towards the narrow top stop a little
over midway and 1" from the bottom wide end. Then spoon a generous
amount of the filling in the center of the spread masa but keep in
mind we want to be able to close the tamal. Now, take one end from
across and fold over, gently press to secure both ends and peel the
husk away. Next fold towards the opposite side, press lightly, tuck
the husk and roll to wrap the tamale. Lastly, feel where the masa
stops on the narrow top part and fold downward. The top is now
sealed, you can lightly pinch the bottom to seal as well. Following
the same procedures, assemble the remainder of the tamales.

Steam/cook the tamales:

Pour in about 1" of water into a steamer pot with a base at the
bottom. Over medium heat, allow the water to reach a boil, while that
happens, arrange the tamales and be careful not to burn yourself.

Layout:

Arrange 3 tamales with the open side facing the center in a tb shape.
Then lay the rest with the open side facing up, in the empty spaces
all around where they fit best.

When the water reaches a boil, lay the extra clean corn husks on top
to cover them and carefully tuck. Finally place the lid over the pot.
Allow them to cook over medium heat for approximately 50 to 60
minutes or until completely cooked. During this time you may need to
add more water to the bottom of the pot if running low.

Test to make sure they are done:

Carefully remove a tamale from the steamer. Let it slightly cool down,
during this time the dough will firm up. You will know they are
completely cooked if it releases easily from the husk, is set, does
not taste raw and feels smooth.

Enjoy with with a delicious authentic Mexican salsa, pico de Gallo,
sour cream and queso fresco (see notes above). Enjoy!

Recipe by Rossana Figueroa

Recipe FROM: <https://villacocina.com/mexican-red-pork-tamales/>

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