Tamale Recipe

Red Chile Pork Filling

In a large pot, combine pork shoulder, red chile powder, garlic, onion, cumin, salt, and water. Bring to a boil, then reduce heat and simmer for 2 hours or until pork is tender. Shred the pork and mix it with the cooking liquid.

Green Chile Vegetarian Filling

In a skillet, heat olive oil over medium heat. Add onion, zucchini, and bell pepper; sauté until soft. Stir in black beans, green chile, cumin, and salt. Cook for another 5 minutes, then remove from heat.

In a bowl, mix masa harina, baking powder, and salt. In another bowl, beat the vegetable shortening until fluffy. Gradually add the masa mixture and vegetable broth, mixing until a soft dough forms.

Soak dried corn husks in warm water for 30 minutes. Remove a husk, and spread 2 tablespoons of dough on the lower third. Add 1-2 tablespoons of filling (red chile pork or green chile vegetarian) in the center. Fold the sides of the husk over the filling, then fold the bottom up to close. Repeat with remaining husks and fillings.

Arrange the tamales upright in a steamer pot. Steam for 1 to 1.5 hours, or until the dough pulls away from the husks easily. Let cool slightly before serving.