16 large dried corn husks (or 8-inch square sheets of nonstick aluminum foil)
1 small yellow onion, finely chopped
4 garlic cloves, finely chopped
1 lb boneless pork butt roast
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon pepper
1 cup beef stock
1 teaspoon ground cumin
1/2 teaspoon ground red pepper
1/2 teaspoon ground allspice
1 cup Mexican crema (or sour cream)
2 tablespoons chipotle hot sauce
4 cups tamale dough
1/2 cup cilantro leaves
- Prepare Pork Carnitas. Submerge corn husks in hot water and soak 30 minutes. Chop onion and garlic. Cut pork into 1-inch cubes.
- Preheat large stockpot on medium-high 2–3 minutes. Place oil in pot; add onions and garlic. Cook 2–3 minutes, stirring often, or until onions are tender. Reduce heat to low; add pork, salt, pepper, stock, cumin, red pepper, and allspice.
- Cover and simmer 2 hours, stirring occasionally, or until pork is fall apart tender. Shred pork.
- Prepare Red Chile Crema. Combine crema (or sour cream) and hot sauce until blended; chill until ready to serve
- Prepare Tamales. Place 1/3 cup tamale dough in the center of the smoother side of a corn husk (or nonstick side of the foil). Spread dough evenly leaving a 1-inch border around the edges of the husk (or foil). Place 1/4 cup shredded pork in the center of the tamale, then roll up like a burrito. (Use strips of corn husk or butchers string to tie tamales if desired.)
- Fill steamer (or saucepan fitted with a strainer or vegetable basket) with 3–4 inches of water (adding more water as needed) and bring to a simmer. Place tamales in steamer, seam-side down, and cover tightly.
- Steam tamales 30–35 minutes or until tamales release easily from husk (or foil). Remove from steamer and let stand 5 minutes to cool. Remove husk (or foil) from tamales; top with red chile crema and garnish with cilantro. Serve.
CALORIES (per 1/8 recipe) 390kcal; FAT 28.00g; SAT FAT 11.00g; TRANS FAT 0.00g; CHOL 65mg; SODIUM 520mg; CARB 21g; FIBER 2.00g; SUGARS 3g; PROTEIN 13g; CALC 8%; VIT A 6%; VIT C 4%; IRON 6%