HOMEMADE TAMALES

INGREDIENTS:

• 10 lbs of pre-made La Gudalupana Masa
• 6 lbs of pork shoulder 
• 6 Ancho chiles 
• 3 Guajillo chiles 
• 3 Pasilla chiles
• 1/4 Cup of dark brown sugar
• 1/4 teaspoon Victoria Gourmet Chipotle Flakes ( these taste great on pizza)
• 1 Habanero chile (fresh)
• Dried corn husks
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DIRECTIONS

Place pork shoulder in a pot covered with water. Add in 4 garlic cloves and 2 tablespoons of salt, now cook on medium heat for 3hrs to 4hrs (until you can easily pull apart--like for pulled pork). Moisten dried corn leaves in warm water for 30 minutes to soften and make pliable. 

Put all the chiles (except Habanero) in a pot of water and cook on low temp for 10 minutes to rehydrate. 

In a blender place all chiles (including fresh habanero), 1/4 C of brown sugar, and 4 cloves of garlic--mix well. Then cook contents in a saucepan with a little warm oil for 6 minutes.  Now, add this to the shredded pork. Continue to cook for 1 hour on low heat, until sauce is reduced significantly--too wet will prevent the tamales from holding. 

Grab a large corn husk (or two small ones) and place 1/4 C of masa--spread with a knife.  Do not place masa too close to top edge, leave about 1 inch from top empty. Finally, add a tablespoon pork filling in the middle. Fold long sides of corn husk right to left, now from narrow bottom fold under. Place tamales in steamer basket in standing position over one another--cook for 45 minutes and don't open right away. Please leave them alone for 10-15 minutes. Enjoy the fruits of your labor with a nice cold margarita !!