Pork Tamales

“This recipes reminds me of the holidays,” says Chef Robert Luna. “My family and I always cook tamales around the holidays and this pork dish is one of my favorites!”

 

 

Chef Robert Luna is the chef at Malo Cantina Sauvecita and Mas Malo in Los Angeles, California.


Ingredients
5
pounds
boneless pork shoulder
1
onion
5
cloves
garlic
1/2
gallon
water
1/2
cup
corn oil
1
cup
New Mexico chili powder
2
tablespoons
flour
1
tablespoon
salt
*
chopped pork masa (from a Latin market)
*
cornhusk (for wrap)
Directions
Soak corn husk in warm water overnight.
Boil everything together for 2 to 3 hours until pork is tender.
Remove pork let cool and chop.
In a heated pan, add 1/2 cup corn oil.
Heat and stir in 1 cup New Mexico chili powder.
Add 2 heaping tablespoons of flour to make a paste.
Whisk in the water from the pork to make a nice saucy consistency.
Mix in chopped pork masa.
Smear masa on corn husk.
Fill with pork roll.
Steam for 45 minutes. Serve.

The base number of servings for this recipe is 6
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