Fresh Corn Tamales
|Corn||12 Cup (192 tbs), cut from cob (24 Ears)|
|Shortening||1 1⁄4 Cup (20 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Green peppers||1 Pound, cut into strips|
|Pork loin||1 1⁄2 Pound, cooked, shredded|
|Tomatoes||1 1⁄2 Pound, peeled and chopped|
|Onion||1 , chopped|
PREPARATION soak 12 large corn husks in water to cover for 30 minutes.
Dry cut corn from cobs; grind cream shortening; add ground corn, sugar, baking powder, and 2 teaspoons salt; mix well.
Set aside brown green pepper and pork in oil in skillet; add remaining ingredients plus remaining 1 teaspoon salt.
Simmer until thickened, about 20 minutes; spread a thin layer of reserved batter on each corn husk; place some of pork filling in center of each fold husk over.
Tie with strip of corn husk; steam for 1 hour.