Pulled Pork Tamale

Dough:
2 cups masa
1 tsp baking powder
1 tsp salt
1/4cup canola oil
1.5 +/- as needed ham seasoning broth (I lke ham seasoning broth)
- dough should be spongy

Meat:
Porklion
1 large onion
2 peppers (anaheim or habenero)
8 oz of green chilies (if canned) or 2 fresh, chopped green chilies
vinegar (optional)

Toppings:
Chopped tomatoes
goat cheese
cilantro

package of corn husks
Tamale steamer

Meat: Put porkloin in crockpot and cover 3/4 way with water, then finish with white vinegar (if desired). Allow to cook on low for about 6-8 hours or until pulls easily.
Saute onions and peppers. Once onions are translucent, add pork and green chilies.

Soak corn husks in water for 3 hours (at least) - you can soak them while the porkloin is cooking.

Dough: Combine oil and 1 cup of broth. Mix uning an electric mixer. Slowly add the masa, baking powder and salt. Add additional broth until the dough is spongy and pliable, but not runny. Be sure to mix very well.


Assembly:
Spread dough in the corn husks about 1/3 to 1/2 inch thick. Place about 2 tbs of meet filling, then fold the sides of the tamale toward the center. You may need to tear a few husks into strips to tie the tamales closed. Stand tamales in steamer and steam for 3 hours.

Serve with goal cheese, chopped tomatoes, and cilantro.

Makes 12 tamales


Number of Servings: 6

Recipe submitted by SparkPeople user JULIEWINSLOW.