Roast Pork Tamales

This painting is by Carmen Lopez Garza, and is called Tamalada. It is in the Mexican Museum in San Francisco and I really love it. I did a graphic artsy picture of my own tamales, which I liked very much, in "Paint," but I can't figure out (yet) how to change the size so that it will work to put into this posting. I will add my own illustration when I figure out whatever the trick is.

When I went to Maxi Foods for a pork roast a couple of nights ago (to make delicious tacos), I also bought a bag of mixed up masa, thinking I would pat out some tortillas, too, because that's how crazy I am. Never mind it was almost a hundred degrees and everything else cooked outside.

So, here I am today with this pork roast I want to use up (I try to be very virtuous about leftovers, altho it doesn't always work out just right), and a bag of masa in the fridge. A rummage in the pantry brought out a bag of dried corn husks, also from a Maxi foods forage. So, of course, the obvious thing to do is drop everything and make tamales!

They're awfully easy to make and around here they get gobbled up pretty quickly.

Pork Tamales

2-3 cups of left over roast pork, chopped into small bits, or shredded
1 large onion
2 cloves garlic
2 juicy roma tomatoes
prepared masa
corn husks
white wine vinegar

First soak the corn husks in warm water until pliable. Fry the onions, and tomatoes and then the garlic in a bit of olive oil until nice and tender. Add a dab of vinegar, not too much, just a taste. Season with salt and pepper (please, no iodized salt, ever) and add to the pork.

In a large steamer put a couple of inches of water, 2 or 3 bay leaves, about 10 peppercorns and some salt. Bring it to a boil and turn off until the tamales are ready.

Take the soaked husks and lay them out on a work surface about 3 at a time. Take one of the longest husks and strip pieces off it that are about 1/4" thick; you will use these to tie the tamales up.

Grab up a bit of dough - about a quarter cup (the secret to tamales, like eggrolls, is to not overstuff), and smear it onto the middle of the husk, leaving plenty of room around all the edges.

Add a bit of the pork mixture (about a third as much as the dough), then fold like an eggroll. Try to roll them somewhat tightly, but they don't have to be perfect by any means. Once everything is rolled up take a strip of the husk and tie it around the middle to secure the whole thing while it is cooking. Place in pan and repeat until all the dough, meat, husks are used up.

Turn the steamer back on and place the tamales in the basket. Cook for about 45 minutes and serve with beans, rice, salad and salsa, and some cotija cheese if you are lucky enough to have some!

Maxi Foods Grocery Store (Hispanic)
4050 University AveRiverside, CA 92501
(951) 328-9252‎maxifoods.com