Real Texas Christmas Tamales Part 4
|Pork roast||2 Kilogram (for the Pork roast)|
|Basil||1 Bunch (100 gm), kept whole (for the Pork roast)|
|Kosher salt||1 Teaspoon (for the Pork roast)|
|Garlic pepper||1 Teaspoon (for the Pork roast)|
|Hatch chilli pepper||1 Large, dried and kept whole (for the Chilli paste)|
|Hatch chilli peppers||20 Large, dried,topped and deseeded (for the Chilli paste)|
|Garlic||3 Cup (48 tbs), minced (for the Chilli paste)|
|Masa dough||3 Kilogram, readymade (for the Chilli paste)|
|Lard||1 Kilogram, molten (for the Masa dough)|
|Vegetable shortening||300 Gram (for the Masa dough)|
|Broth||500 Milliliter, reserved from the pork roast, (for the Masa dough)|
|Salt||1 Teaspoon (for the Masa dough)|
|Chilli powder||2 Teaspoon (for the Masa dough)|
|Garlic powder||3 Teaspoon (for the Masa dough)|
|Baking soda||2 Teaspoon|
Soak the corn husks for 6-7 hours.
Wash the basil thoroughly . Place on a paper towel to drain the extra water.
Making the pork roast
In a slow cooker , place the pork roast and put on medium heat.
Season the roast with kosher salt and garlic pepper, to taste.
Tuck a whole hatch pepper, into the side of the pork roast.
Place the fresh basil on top of the roast.
Using its lid, cover the slow cooker and allow the roast to cook undisturbed for 6-8 hours, its own juices.
To test if the roast is done, insert a fork into it, and see if the meat comes off easily. Turn the heat off, when the roast is done.
Remove the pork roast from the pan and reserve the broth.
Making the Chilli paste
Top the hatch chillies and slit them lengthwise, to remove the seeds.
In a deep vessel, boil the chillies with water for 20 minutes, until they turn soft.
Using a slotted spoon, remove the chillies and reserve half of the water that they were cooked in.
In a blender, add the boiled chilli peppers, minced garlic, salt, crushed oregano, water from boiling the chillies. Blend the mixture to a smooth paste.
In a frying skillet, heat 2.5 tablespoons of oil and brown the flour.
Mix the chilli paste with the browned flour. Stir continuously to prevent any lumps from forming.
Keep stirring the sauce, as you let it simmer for 2 more minutes.
Add cayenne pepper to taste.
Shred the pork roast and mix with the chilli sauce.
Cover the mixture with a Clingfilm and refrigerate overnight.
Making the Masa dough
In a saucepan, melt the lard, mixed with the vegetable shortening. Take off the heat.
Add salt and chilli powder to the molten lard.
Add the garlic powder and baking powder to the broth.
Using an electric blender, blend the broth and the lard into the Masa dough.
Using a Masa spreader spread the Masa onto the corn husks.
Lay a tablespoon of the shredded pork in the centre of the corn husk; fold the edges over twice, to seal the corn husks.
In a steamer, put the Tamales and cover them with some corn husks before putting the lid. Place on medium heat, until the water (meant for steaming) begins to boil.
When the water begins to boil, turn the heat to a medium low and allow the Tamales to cook for 1.5 to 2 hours.
Serve warm with some hot garlic sauce.
These Tamales can be frozen in aluminum foils or zip lock bags. Just steam them and use whenever you want to have them.