This is a Mexican dish. In this we make the paste of the guajillo chili, ancho, morita then we fry it. We cook the pork shoulder in the garlic, onions, peppercorns, bay leaves, then we shred the meat of the pork and take out the broth to make the dough of the cornflour, baking powder, masa and lard, we mix it with the whipped cream. Then we take the water soaked corn husks and make the layer of the paste, meat and salsa, then we steam cook it and served it with the salsa.
The List Of The Ingredients And The Recipe Is Listed Below:
Preparation Time- 20 Minutes
Cooking Time- 120 Minutes
Guajillo chili- 6
Garlic- 5 cloves
Pork shoulder- 400 gm
Bay leaves- 2
Peppercorns- 1 tablespoon
Masa- 3 tablespoon
Lard- 1 tablespoon
Baking powder- 1 tablespoon
Salt- as per taste
Methods Of Preparation:
First take the corn husks, take the bowl, filled it with the clean water, now place all the corn husks in it, put some of the weight on it, now leave it for some time.
Take the guajillo, ancho and morita, place this in the in the bowl filled with the water, place this on the low heat and boil it for the 20 minutes. Take the garlic and onion, peel it and chopped it roughly.
Take the jar, add the boiled chili in it along with the garlic and onion, now ON the machine and make the smooth paste of it, now take the bowl, add some of the oil in it, now put it on the low heat, now as the oil is not, add the mixture to it, add salt as per your taste, fry it for 20 minutes, stir it regularly.
Take the bowl, add the water to it, add the 3 cloves of the garlic, roughly chopped onions, coriander leaves, peppercorns, salt put it on the low heat, add the pork shoulder in it, now simmer it for about the 1 minutes, now take out the meat in separate plate, now shred the meat nicely into small chunks. Sieve the broth of it into another bowl.
Now take the corn flour, all purpose flour, masa, lard and baking powder in the bowl, mix all the things nicely, now add the pork broth slowly and make the soft dough of it. Now take the double cream, add this in the bowl, take the hand blender and blend it till there will soft peaks.
Take out the pieces of the dough and mix it with the whipped double cream, now take the remaining broth and mix it slowly, so that there will be nice and smooth paste of it, now leave this mixture for 30 minutes.
Now take the corn husks, tap tissue paper on it, so that there will not be any water, now take out 2 tablespoon of the smooth mixture and spread it to the smooth side of the husks evenly. Now place the meat on it an pour little bit of the salsa over it. Now fold the both edges and wrap the whole thing, tie it also.
Now take the steamer and cover the walls of the steamer with the corn husks, now place the tamales on it one by one, now cover the tamales with the husks, then with the clean cloth and last cover it with the lid. Leave it for about an hour.
Now take it out, remove the corn husks and place this on the serving plate along with the red chili salsa.