- 1 center cut pork roast, cut into cubes
- 2 tablespoons Mexene seasoning
- 1 tablespoon canola oil
- 1 medium sweet onion, diced
- 2 cups chicken broth
- 2 tablespoons minced sundried tomatoes
- 3 cups masa mix
- 3 cups chicken broth, hot
- 1/2 cup shortening
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 bag corn husks, separated and soaked in warm water 30 minutes
Brown the pork in a large Dutch oven with the canola oil and seasoning.
Stir in the onion and cook until it just begins to soften.
Add the chicken broth, cover, and simmer about 2 hours or until quite tender.
Remove pork to a cutting board and shred with a fork, set aside.
Return broth to the heat, stir in sundried tomatoes and cook over high heat until reduced to about 1/2 cup.
Remove from heat and stir in reserved pork.
Whisk together masa mix, salt and baking powder. In a large bowl, whisk together shortening and hot chicken broth.
Gradually whisk in dry ingredients until you get a consistency of thick pudding- you may not need all of it.
To assemble, lay out a husk on a flat surface and smear about 2 tablespoons dough into a 3 inch oval.
Spoon 1 tablespoon pork mixture into the center. Fold husk up from the bottom, in from the sides and then over from the top and tie with a bit of torn husk.
Once all the tamales are formed, place in a single layer in a steamer and steam for about 20 minutes or until dough pulls away easily from the husk.