New Year's Eve Tamales, Pork
New Year's Eve Tamales, Pork

Hey everyone, it’s me, Dave, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, new year's eve tamales, pork. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

New Year's Eve Tamales, Pork is one of the most popular of recent trending meals on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions every day. New Year's Eve Tamales, Pork is something that I have loved my entire life. They are nice and they look fantastic.

To begin with this particular recipe, we must first prepare a few components. You can cook new year's eve tamales, pork using 32 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make New Year's Eve Tamales, Pork:
  1. Make ready Wrap
  2. Get 16 ounce package dried cornhusk
  3. Make ready As needed hot water to soak cornhusk
  4. Take Pork
  5. Prepare 4 pounds Boston Butt Pork
  6. Prepare As needed water
  7. Prepare 1 leaf bay leaf
  8. Prepare 1 teaspoon oregano
  9. Prepare 1/2 large red onion
  10. Take 1 teaspoon granulated garlic powder
  11. Get 1 teaspoon ground white pepper
  12. Make ready 1 teaspoon ground cumin
  13. Make ready 2 teaspoon salt
  14. Get Red sauce
  15. Get 1-1/2 large bell pepper
  16. Make ready 4 dried ancho pepper pods
  17. Get 2 cups pork broth from the cooked pork
  18. Get 1 teaspoon oregano
  19. Take 1 teaspoon granulated onion powder
  20. Take 2 cloves garlic
  21. Take 8-1/2 ounces sun-dried tomatoes
  22. Take 1 teaspoon ground cumin
  23. Get 1 tablespoons peanut oil
  24. Get 1 tablespoons all-purpose flour
  25. Prepare 1/2 teaspoon salt
  26. Get Tamale Dough
  27. Get 4 cups masa marina
  28. Make ready 3 cups pork broth
  29. Take 1-1/3 cup lard
  30. Make ready 1/2 teaspoon ground cumin
  31. Take 1 teaspoon salt
  32. Prepare 2 teaspoon baking powder
Steps to make New Year's Eve Tamales, Pork:
  1. Cut the half onion in half. In a Dutch oven add the pork, onions, and spices cover with water. Put into oven at 250° Fahrenheit cook in oven 8 hours. You can also cook in an instant pot on low for 8-10 hours.
  2. Heat a skillet. Take the ancho chili pods and toast the chili pods about 3 minutes per side.
  3. Add water as needed. At the end of cooking the pork reserve enough broth for 5 cups. If not enough add water to broth. Move pork aside to cool.
  4. Add the chili pods, and bell peppers, with the stems removed, to a pot. Add two cups of broth from the cooked pork. Boil uncovered for 20 minutes. As it's cooking shred the pork.
  5. Transfer the chiles, peppers, and broth to a blender. Add oregano, cumin, onion pieces, onion powder, garlic and blend until smooth. Strain the sauce if you want. Set aside in a bowl.
  6. In a pan heat the oil mixing in the flour. Add the sauce in bowl that you strained to the flour mixture. Sauté for about for 10 minutes. Mix with the pork.
  7. Add sun-dried tomatoes to the blender along with some of the liquids used to boil the peppers. Blend till smooth.
  8. In a large bowl, use an electric mixer to beat the lard and 2 tablespoons of broth until fluffy, about 3-5 minutes. Combine the masa flour, baking powder, salt, and cumin in a separate bowl mix well. Start to stir into the lard mixture and beat well with an electric mixer.
  9. Add the rest of the 3 cups of broth to the masa mixture. The dough will be soft and a bit sticky, when mix well.
  10. Take and turn on heat, water in a pot to steam in, with enough water as not to touch the bottom of the steaming chamber.
  11. Pat dry the cornhusk. Spread some of the tamale dough to cover the Cornhusk. Add about a tablespoon of the pork to the center of tamale dough, lengthwise.
  12. Fold each side over to cover over the filling. Fold the bottom of the tamale upwards. Stack in the steamer chamber. When full set over the steamer and cover. Steam for 45 minutes to an hour.
  13. After 45 minutes check a tamale. If done take them out and start next batch till your done. Let rest 10 minutes they will firm up a bunch, and serve or freeze up to 6 months. I hope you enjoy!!!

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