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.
Pairs Well With
Unconventional but tasty, these are not overly complicated and they turn out beautifully light and fluffy.