Ingredients to make Pork Tamale:
- 3 pounds of hulled corn or corn already prepared
- 4 garlic
- 3 pounds of pork shoulder
- 1/2 pound of peas
- 5 large red sweet chilies
- 1/2 pound of lard
- capers to taste
- Worcestershire sauce to taste
- 2 large onions
- Pepper
- Cumin
- Achiote
- Spicy chili
- Salt to taste
- 1 medium chicken
How to make Pork Tamale:
The day before, the meat is marinated with salt, pepper and cumin, garlic and onion, and left in a saucepan. The next day they are put with enough broth to cook until they are soft; then they are removed from the fire. In a separate pot, cook the corn, then grind adding a ground onion, a teaspoon of cumin and pepper, 1/4 pound of butter and the broth, stirring everything very well.
All this is put to cook, moving it constantly until it boils, and then it is removed from the fire. Then the tamales are prepared like this; Some banana leaves are spread out on the table, enough for a tamale, placing on them, half by half, a layer of dough, and then little pieces of each of the other ingredients, wrapping all this very well in the leaves.
Put the tamales in a pot of boiling water, leaving them on the fire for two hours. They are left to cool and then heated again, they should be eaten lukewarm, and the older they are, the tastier they are. The rest of the tamales must be kept cold in the refrigerator to eat them later.
