2 1/2 pounds boneless Pork Shoulder -- cut in chunks
10 cups Water
1 medium Onion -- quartered
3 cloves Garlic -- minced
1 1/2 teaspoons Salt
4 cups 3 Pines Enchilada Sauce, or other Red Chile Sauce
3/4 cup Shortening
6 cups Masa Harina
1 1/2 teaspoons Baking Powder
2 teaspoons Salt
50 Dried Corn Husks

In a Dutch oven, place pork, water, onion, garlic and 1-1/2 teaspoon salt; bring to boil. Lower heat; cover and simmer 2-3 hours or until very tender. Remove meat from broth; cool meat and broth separately. Use 2 forks to shred meat as fine as possible (should have about 4 cups). Strain broth; reserve 5-6 cups.

Heat chile sauce in a 3-quart saucepan; add meat. Cover; simmer 10 minutes. Meanwhile, in a large bowl, beat shortening at medium speed 1 minute. In a small bowl, combine masa harina, baking powder and salt; add to shortening alternately with broth, beating well after each addition. Add enough broth to make a thick creamy paste.

Soak corn husks in warm water for 5 minutes; rinse and drain.

TO ASSEMBLE: Spread about 2 tablespoons of masa mixture in the center of one husk, or two overlapped (each should be about 8" long and 6" wide). Place about 1 tablespoon meat mixture in center of masa. Fold in sides of husk; then fold up bottom; then fold down top to form a small package. Repeat until all husks are used.

TO COOK: Place a mound of extra husks, or foil ball, in center of a steamer basket placed in a Dutch oven. Add hot water to the pot to just below the bottom of the basket. Lean tamales in the basket top side up. Bring water to boil; Lower heat; cover and steam 40 minutes, adding water if needed. Serve hot.

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Copyright © 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved