Tamale Kit- Includes 2 Seasoning Packs, 25 Corn Husks, Corn Masa, 1 Onion, 1 Garlic Bulb (Makes 2 Dozen Tamales). Great for Any Occasion. - Country Creek Acres

Description

Items you need that are NOT INCLUDED: 2 1/2 Pounds Boneless pork shoulder, cut into 3-inch pieces, 2 teaspoons Kosher Salt, 2 teaspoons all-purpose flower, 2 teaspoons sugar, 1 tablespoon vegetable oil, 1 1/3 cups Lard. The rest of the items are included. Recipe : First Make the filling: Put the pork in a deep saucepan and cover with cold water (about 6 cups). Add 2 teaspoons salt, the onion (Quartered) and Seasoning pack #1; cover and bring to a simmer over medium-high heat. Reduce the heat to maintain a gentle simmer and cook until the pork is tender, 1 1/2 to 2 hours. Transfer the pork to a plate and shred. Strain and reserve the cooking liquid; keep warm. 2.Meanwhile, soak the corn husks in a bowl of hot water, using a plate to keep them submerged, until pliable, 1 hour. 3.Combine the pork, Seasoning Pack #2 (Leaving 1/2 teaspoon aside for later), the garlic (Minced), flour, sugar, vegetable oil and 1 cup of the reserved cooking liquid in a large skillet. Bring to a simmer over medium heat; cook, stirring occasionally, until most of the liquid is absorbed, about 25 minutes. 4.Meanwhile, make the dough: Mix the masa harina, lard, 2 teaspoons salt, the remaining seasoning from Seasoning pack #2 and 2 2/3 cups of the reserved cooking liquid in a bowl until combined. 5.Drain the husks and pat dry. Starting 1/2 inch from the wide end, spread about 3 tablespoons of the dough down a husk, leaving a 1-inch border on the sides. Spoon 2 tablespoons of the pork filling down the center of the dough, then fold in the sides of the husk, wrapping the dough around the filling. Fold up the narrow end of the husk. Repeat with the remaining husks, dough and filling. 6.Set a steamer basket in a large pot filled with 1 to 2 inches of water. Arrange the tamales standing up in the steamer, folded-side down. Bring the water to a boil over medium-high heat, cover and steam until the dough is firm, 45 to 50 minutes. Remove from the steamer and let cool slightly before unwrapping.

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