Wednesday, May 13, 2009

Cubano Inspired Tamales

In lieu of actually having a picture of the finished product, which although tasty, was not the prettiest thing to look at anyway I have a picture of Danger Butt in his outfit for Kevin's sisters wedding. He was not amused.

1 1/4 pounds trimmed boneless fresh pork shoulder or butt
2 1/2 cup water
1 1/2 cup chicken stock
1 onion quartered
1 carrot quartered
1 celery stalk quartered
1 bay leaf
1/2 tsp peppercorns
1/4 cup whole milk
3/4 cup cornmeal
1/3 cup masa harina (corn flour)
1/3 cup vegetable shortening
1/2 crushed red pepper flakes
3 tbsp chopped fresh cilantro

In a medium sauce pan cover your pork with water and stock.
Add your onion, celery, carrot, bay leaf, 1/2 teaspoon salt, and peppercorns.

Simmer for 2 1/2 hours or until the meat is fork tender, but don't let it fall apart in the broth.
Transfer the meat to a bowl and once it has cooled shred the meat with a fork.

Strain the stock and get rid of the veggies. Over high heat reduce the stock to 1 1/2 cups

Once you have 1 1/2 cups of stock lower the heat to a simmer and add1/4 cup milk. Next, whisk in 3/4 cup cornmeal, 1/3 cup masa harina, 1/3 cup vegetable shortening, 1/2 tsp crushed red pepper flakes, and 3 tbsp cilantro

Stir in the pork. Place in the freezer for a few minutes to cool the mixture down. When it is cool enough to handle for corn mixture into 8 ovals. Wrap each one in aluminum foil and steam over boiling water for 30 minutes until the cornmeal is no longer gritty.

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