Mega Recipe

Tamales are a traditional Mexican dish made of masa (a dough made from corn) that is filled with various ingredients, including meats, cheeses, vegetables, or beans, and then wrapped in corn husks or banana leaves and steamed or boiled. Here is a recipe for pork tamales:

Ingredients:

• 2 cups masa harina
• 1 cup pork lard or vegetable shortening
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 cups chicken broth or water
• 2 cups diced cooked pork
• 1 cup diced onions
• 1 cup diced bell peppers
• 1 cup diced tomatoes
• 1 cup diced jalapeños (optional)
• 1 cup diced olives (optional)
• 2 cups shredded cheese (optional)
• Corn husks or banana leaves, for wrapping

Instructions:

1. In a large mixing bowl, combine the masa harina, lard or shortening, baking powder, and salt. Mix together until a soft dough forms.
2. Slowly add the chicken broth or water, a little at a time, until the dough is moist but not too wet. The dough should be soft and pliable, but not sticky.
3. In a separate mixing bowl, combine the diced pork, onions, bell peppers, tomatoes, jalapeños (if using), and olives (if using).
4. To assemble the tamales, take a corn husk or banana leaf and spread a thin layer of masa dough over the entire surface, leaving about 1 inch of space at the top and bottom.
5. Place a spoonful of the filling mixture in the center of the dough, and sprinkle with cheese (if using).
6. Fold the sides of the husk or leaf over the filling, and then roll it up tightly. Repeat with the remaining ingredients until you have used up all the dough and filling.
7. Place the tamales in a steamer basket or on a rack in a large pot with a few inches of water. Bring the water to a boil and then reduce the heat to medium-low. Cover the pot with a lid and steam the tamales for about 1 hour, or until the dough is cooked through and the tamales are tender.
8. To serve, remove the tamales from the steamer and unwrap them from the husks or leaves. Serve hot with your choice of toppings, such as salsa, sour cream, or diced onions.