- 4 lbs of boneless Pork Butt (remove excess fat)
- 2 teaspoons of Seasoning Salt
- 1 teaspoon of Black Pepper
- 1 teaspoon of Garlic
- 1 1/2 teaspoons of Cumin
- 10 lbs of La Guadalupana Premixed Masa for Tamales – Salt Flavor
- 44-48 dried Corn Husks
- 2 large Garlic Cloves
- 6 Guajillo Peppers
- 6 dried Poblano Peppers (Chile Ancho)
- 1/4 tsp of salt
- 1/2 teaspoon of Chicken Bouillon
- Soak corn husks in warm water, drain and pat dry.
- Place the pork in large pot with one cup of water to medium heat and stir for 2 minutes. Then add spices (seasoning salt, black pepper, garlic and cumin). Simmer, covered, for 1 hour, stir every few minutes and add water, if necessary.
- Prepare the chili sauce: Remove chile stems and seeds and boil in water for 10-15 minutes. Place in blender with other ingredients for 1-2 minutes.
- After 45 minutes, once meat is tender, add red sauce, stir, taste and add more spices, if needed. Bring to a boil and simmer for 10 minutes.
- To assemble the tamales, spread 1/3-1/2 cup of masa on the smooth side of the corn husk. Spread mear and filling in middle of husk, leaving 1/2 inch of the ends free of filling, and fold.
- To cook the tamales, fill a large pot that has a steamer basket insert with 4-6 inches of water. Leaving out the insert, heat water to a boil. In the meantime, loosely fill steamer basket with the tamales, placing them along the sides of the basket with the tamale opening face up. (Steam needs to be able to come up between the tamales for them to cook evenly. Cook the tamales in batches if necessary.) Steam the tamales for 1 hour. Pull one tamale out and unroll to make sure that the masa rolls cleanly off the husk. Cook an additional few minutes if necessary.