Ingredients:
• 4 dozen – Corn husks
• 1 lb – Pork lard
• 2 tsp – salt
• 2 tbsp – chilli powder
• 3 lbs – Corn dough
• 5 tbsp – water
• For mixture: 2 lbs – ground Pork
• 2 – onions, minced
• 2 Cloves – garlic, crushed
• Chilli powder to taste
• 1 tsp – mashed cumin
• 6 tbsp – raisins, finely chopped
• 1 cup – water
• 1 tbsp – lard
Method:
- For the filling, fry the meat, add onion, garlic, chilli powder, cumin seeds and raisins.
- Add 1 cup water and simmer until the meat is done.
- Soak corn husks in water one day before using.
- Work lard, chilli powder, salt into corn dough.
- Add water and knead with hands until smooth.
- Using the back of a spoon, spread mixture thinly and evenly on the inside of a husk, covering about half.
- Place 1 tbsp of mixture on corn dough covered portion of husk, spreading thinly.
- Lap one side of husk over the other folding under the portion of the husk which does not contain the corn dough.
- Steam them in a large cooker.
- Add 1 tbsp lard and 2 tbsp of chilli powder to one quart of water and pour over tamales.
- Cover with additional husks and steam for 4-5 hours.
- When corn dough is done, it will pull away from the husks when unfolded.
Recipe courtesy of Texmextogo