How to Make Appetizing New Year's Eve Tamales, Pork

New Year's Eve Tamales, Pork.

New Year's Eve Tamales, Pork You can cook New Year's Eve Tamales, Pork using 32 ingredients and 13 steps. Here is how you achieve it.

Ingredients of New Year's Eve Tamales, Pork

  1. Prepare of Wrap.
  2. It's of package dried cornhusk.
  3. Prepare of hot water to soak cornhusk.
  4. Prepare of Pork.
  5. Prepare of Boston Butt Pork.
  6. It's of water.
  7. Prepare of bay leaf.
  8. It's of oregano.
  9. Prepare of large red onion.
  10. Prepare of granulated garlic powder.
  11. It's of ground white pepper.
  12. You need of ground cumin.
  13. It's of salt.
  14. Prepare of Red sauce.
  15. It's of large bell pepper.
  16. Prepare of dried ancho pepper pods.
  17. Prepare of pork broth from the cooked pork.
  18. It's of oregano.
  19. Prepare of granulated onion powder.
  20. It's of garlic.
  21. It's of sun-dried tomatoes.
  22. Prepare of ground cumin.
  23. You need of peanut oil.
  24. It's of all-purpose flour.
  25. Prepare of salt.
  26. It's of Tamale Dough.
  27. It's of masa marina.
  28. You need of pork broth.
  29. It's of lard.
  30. Prepare of ground cumin.
  31. Prepare of salt.
  32. It's of baking powder.

New Year's Eve Tamales, Pork instructions

  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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