Preparation:
In a medium saucepan, heat the oil until it ripples, add the pork and
brown on all sides, about 5 minutes. Add the onions, garlic, pepper,
cumin and salt. Cook for 3 minutes. Add the tomatoes, potatoes and the
stock, bring to a boil, reduce the heat and simmer for 1 hour, or until
the meat is very tender. The liquid will absorb and the mixture will
become slightly "stewed". The pork should be tender and moist. If more
liquid is needed, add a little at a time. Remove from the heat and cool.
Remove the husk from the water and dry with a clean towel. Place 2
tablespoons of tamale dough in center. Spread within 1/2-inch of the
wide end and halfway toward the pointed end. Put 1 heaping tablespoon of
meat filling in the center of tamale. Fold sides of husk towards center
to overlap. Fold pointed end toward the filling. Repeat with the
remaining husk. Put 2 cups of water into a large pan with a rack.
Arrange the tamales, seam side down on the rack. Cover with foil and top
the foil with a clean towel to catch to excess moisture. Put a lid on
the pan, bring the water to a boil, reduce the heat to a simmer, and
steam for 45 minutes. Serve with a green salsa. To serve, peel back the
husk and dip in. |
