Green Chili Pork Tamales
Miz Helen's Kitchen
The Filling
2 1/2 lb. Boston Butt Pork Roast
The Rub
Mix the following ingredients for a rub
2 tsp Kosher Salt
2 tsp fresh ground pepper
1 tsp Chipotle Chili Powder
2 tsp Cumin
1 tsp Cayenne Pepper
Add
2 cups chopped Green Chile's
2 cloves garlic minced
2 cups water
For The Sear
1 Tbs Extra Virgin Olive Oil
Directions
Wash the Roast and pat it dry cover the Roast with the rub.
Sear the Roast in 1 Tbs Extra Virgin Olive Oil in a very hot skillet
Place the Roast in the warm Slow Cooker pan.
Add the Green Chile's, Garlic, and the water.
Cook on high for 4 hours or on low for 6 to 8 hours
Take the Roast out and let it stand for 5 minutes,then pull the meat apart with forks
The Tamale Dough
Miz Helen's Kitchen
Makes 12 Tamale
2 cups Masa Harina
2 cups Boiling Water
11 tablespoons vegetable shortening or Lard chilled
1 1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon ground cumin
1/4 teaspoon Cayenne pepper
1/2 cup chicken stock, chilled
Directions
In a mixer with paddle attachment mix the Masa Harina, cumin, and Cayenne pepper
Add the boiling water in a steady stream to the mixing bowl while the mixer is on medium speed. Continue to mix until the dough forms a ball. Continue to mix for five minutes.
Transfer the dough ball to a clean bowl and refrigerate the dough for one hour.
Returning the dough to the mixer, beat the dough on medium to high for five more minutes.
With the mixer running add the vegetable shortening 2 tablespoons at a time and mix well with each addition until the entire shortening amount has been added and the mixture is smooth.
Combine the salt baking powder and chilled Chicken stock, slowing adding the mixture to the dough while the mixer is running. Mix until thoroughly combined.
Prepare the Tamale
Fill the prepared Corn Husks with the dough
Put 1 to 2 tablespoons of the filling down the center of the dough
Roll and tie the Tamale
Steam the Tamale 1 hour