Tamal de Cerdo

A traditional Mexican dish made with pork and masa, wrapped in a corn husk and steamed to perfection.

Ingredients - Serves 10

Place the pork, garlic, onion, salt, and pepper in a large pot. Cover with water and bring to a boil. Reduce heat and simmer for 2 hours, or until the pork is tender.
Remove the pork from the pot and shred it. Reserve the broth.
In a large bowl, combine the masa harina and baking powder. Add the lard and mix until crumbly. Gradually add the reserved broth, mixing until a soft dough forms.
Soak the corn husks in warm water for 30 minutes, or until soft.
Spread a spoonful of the masa mixture onto the center of each corn husk. Top with a spoonful of the shredded pork.
Fold the sides of the corn husk over the filling, then fold the bottom up.
Place the tamales in a steamer and cook for 1 hour, or until the masa is firm and the tamales pull away from the husk easily.