1. For the Tamale Dough: 2. In a mixer add corn flour, water, baking powder, salt, butter and shortening. Mix at medium speed for about 3 minutes until mixture becomes light and fluffy. 3. Spread 2 ounces of tamale dough on each corn husk and place 1 1/2 ounces of pork filling in the center of each. Fold corn husk and place into a steamer for 1 hour. Allow time to rest and serve warm. 4. For the Roast Pork with Salsa Verde Filling: 5. Heat medium-sized roasting pan, add vegetable oil, and add pork which has been cut into cubes about 2 inches by 2 inches and seasoned on all sides with salt and pepper. 6. Sear pork to a golden brown on all sides. 7. Add salsa Verde and chicken broth. Cover and place in a 300-degree oven for about 1 1/2 hours, or until meat is very tender. 8. Remove pork from liquid and cool. 9. Pull meat, shredding it into small pieces, then brown lightly in a sauté pan and add cooking liquid. Season to taste. 10. For the Salsa Verde: 11. In a medium pot bring 3 quarts of water to a boil, then add tomatillos, onions, jalapenos and garlic. Simmer for 5 minutes and drain. 12. Place ingredients in a blender with cilantro, lime juice and salt; puree. 13. Return pureed mixture to sauce pot and simmer gently for 15 minutes. Adjust seasoning as needed. ---------------------------------------------------------------------------
Nutrition
Ingredients
