1. To prepare the meat: Place the meat in a glass dish. 2. In a small bowl mix together salt, cumin, paprika and nutmeg. 3. Rub the spice mixture all over the meat and marinate for about 4-6 hours. If you can marinate overnight, even better. 4. In a Dutch oven on medium, heat the olive oil and sear the meat until slightly brown on all sides. Add the onions, garlic, bay leaves and chicken stock. 5. Cover and cook for about 2-3 hours hours on low or until fork tender. Turn the meat and baste it every 20 minutes or so. Add the cilantro. 6. Place meat on a large cutting board and allow it to cool slightly. Shred using two forks. Place in a bowl. Add the olives and the raisins and mix well. 7. Save the broth and strain it, you will need it to add to the masa. Add the strained solids back to the meat mixture and toss out the bay leaves. 8. To make the dough: In a small bowl mix chili powder, salt, and olive oil and set aside. 9. Place the masa in a large bowl and add the baking powder. Mix well. 10. Add the cooled broth from the cooked meat to the masa and then the chili powder mixture. 11. To assemble: DO NOT OVERFILL, or you will not be able to properly close up the tamales. 12. Pat dry the corn husks as you use them. 13. Place a corn husk in your hand with the tapered end facing you. 14. With your hand, pinch off a chunk of dough and put it in the center of the husk. Flatten it out a little bit. 15. Take approximately a tablespoon of the filling and place it on top along the length of the dough. 16. Cover the filling with another chunk of dough. 17. Fold both sides of the husk inward so they overlap. Take each end and flip inwards towards the center. You will end up with somewhat of a rectangle. 18. Tie using kitchen twine, as though you were tying a parcel. 19. Steam for about 35 minutes. 20. To make sure tamales are ready, take one out, cut the twine and unwrap. Tamales are ready if the corn husk peels away easily. ---------------------------------------------------------------------------
Nutrition
Ingredients
