Directions
- First, add pork shoulder, water, onion, garlic, and 1 1/2 teaspoons of salt to a 5 qt Dutch oven, and bring to boil. If using a grill, ensure your sear plate is open for direct flame access,
- Next, cover the Dutch oven, and simmer on low heat for about 2 1/2 hours, or until meat is very tender.
- Once the pork is tender, remove it from the broth and allow both meat and broth to cool. Note: Chilling the broth will allow you to easily remove the fat if you desire to do so.
- Next, shred the pork shoulder using 2 forks and discard any fat.
- Strain the broth, reserving 6 cups.
- In a large saucepan, heat the red chili sauce, add the shredded pork shoulder, and cover and simmer for 10 minutes.
- Next, prepare the masa: Beat shortening on medium speed in a large bowl for 1 minute.
- Then, in a separate bowl, stir together masa harina, baking powder, and 2 teaspoons salt. Alternately: Add masa harina mixture and broth to the shortening, beating well after each addition. (Add just enough broth to make a thick, creamy paste).
- In the meantime, soak corn husks in warm water for at least 20 minutes; rinse to remove any corn silk, then drain well.
- To assemble the tamales, spread 2 tablespoons of the masa mixture on the center of the corn husk. Each husk should be 8 inches long and 6 inches wide at the top. If husks are small, overlap 2 small ones to form one. If it is large, tear a strip from the side.
- Then, place about 1 tablespoon of meat and sauce mixture in the middle of the masa, carefully fold in the sides of the husk, and fold up the bottom.
- Place a steamer basket in the Dutch oven, then mound extra husks or a foil ball in the center of the steamer basket.
- Lean the tamales in the basket, ensuring the open side is facing up.
- Add water to Dutch oven just below the basket, then bring water to a boil.
- Reduce heat, cover, and steam for 40 minutes, adding water when necessary.
- Remove the heat, serve, and enjoy!
