- 2-1/2 pounds boneless pork shoulder
- 1 tablespoon canola oil
- 2 yellow onions, coarsely chopped
- 7 garlic cloves
- 2 quarts warm water
- 1/2 bunch cilantro, rinsed
- 1/2 parsley, rinsed
- 8 sprigs thyme 1 teaspoon fresh oregano
- 1 cubanelle pepper, halved, seeded
- 2 tablespoons salt
- 1 teaspoon black peppercorns
- 4 scallions 2 quarts warm water
For the Salsa
- 4 whole tomatillos, husks removed
- 1 tablespoon salt 5 garlic cloves
- 1 JAlapeño , seedless, deveined
- 1 Serrano pepper, seedless, deveined
- 3 whole scallions
- 1/2 bunch of cilantro 1 medium Spanish onion, coarsely chipped
- 3 sweet, small peppers
- 1/4 green pepper, seedless, deveined, finely chopped
- 2 tablespoons olive oil
- 4 ounces pork broth
For the Dough
- 1 pound instant corn masa flour (Maseca is a top brand)
- 1 tablespoon baking powder
- 1 tablespoon salt
- 1/4 pound (4 ounces) of vegetable shortening
- 4 cups of warm pork broth
- 22 corn husks 1 tablespoon olive oil
- Special Equipment: Tamale steamer**
- Prepare the corn husks: Fill a large pot with water and bring to a boil.
- Add 1 tablespoon olive oil and the corn husks.
- Cover, turn off the heat, and let the husks soak for 1/2 hour. Set aside.
- For the Pork: Add 1 tablespoon oil to a heavy pot and heat at medium-high.
- Add onion, garlic, meat, warm water, and the rest of the ingredients for the pork filling and let it come to a boil.
- Cover with a lid and gently simmer at medium heat for 1 hour or until the meat is tender.
- Once the meat is tender, remove from the liquid and let it come to room temperature. Shred finely. Strain the broth and put aside.
- For the Salsa: Blanch the tomatillos in boiling water with 1 tablespoon of salt for 1 minute. Drain and place the tomatillos in a blender.
- Add Jalapeño, Serrano chili, and the sweet peppers and blend well.
- Sauté onions in 2 tablespoons of olive oil for 2-3 minutes.
- Add diced green pepper and cook for an additional 2 minutes.
- Add the tomatillo mixture to the pan and cook uncovered 13-15 minutes until it reduces by half.
- For the Dough: In a big glass bowl, add the instant masa flour, baking powder, salt, and mix well.
- Add the shortening and mix by hand while slowly adding the pork broth.
- Knead until the dough is creamy and wet.
- Make the tamales: Take the corn husks, one at a time, spread 2 tablespoons of the dough in the center of the husk.
- Add 1 tablespoon of the salsa and a few strands of the shredded pork (if you add too much pork, the tamale will open while cooking).
- Fold the right side of the husk toward the center and repeat with the left side.
- Fold the tip upwards over the other 2 folds.
- Carefully place the tamales in the tamale steamer.
- Repeat this process until the tamale steamer is full.
- Cook covered at medium-high heat for 50-60 minutes, making sure that there is always water at the bottom of the pot.
- Remove and enjoy.
**The tamale steamer is designed as a tall metal bucket-like pot with a perforated metal divider that sits at the bottom to keep the tamales out of the hot water. The tamales are stacked upright inside the bucket.