After preparing the meat for the filling, the next step is to soak the corn husks for at least 1 hour in warm water to soften them. While they are softening, prepare the filling from the pre-cooked meat. Mix the masa dough and then assemble the tamales. This is the part that takes the most time and can be a fun family activity. Lastly, steam the tamales for about an hour.
In Mexico, tamales are prepared with fresh masa which is made from dried hominy (corn kernels that are cooked and soaked in lime water and then ground into a paste). Fresh masa is not available in most of the US, but masa harina, a corn flour made from dried masa, is available in many supermarkets and Mexican specialty stores. It is simply mixed with water prior to adding the salt and fat.
Lard is traditionally used in preparing the masa dough, but vegetable shortening or oil may be substituted. Incorporating air into the dough makes it light and fluffy, so it is necessary to beat the dough with the lard or shortening for several minutes to incorporate as much air as possible. Masa made with oil is not beaten and is not light and fluffy, but I find the tamales to be more moist and to retain their moistness when reheated. Try both methods and see which you prefer. The recipe below is from the Santa Fe Cooking School and is the one I use most often, although it is not the traditional tamale of Mexico.
Another tamale that I really like is stuffed with cheese strips and mild green chile or Jalapeno strips. I make some of these when I run out of pork filling and still have some prepared masa dough left.
NEW MEXICAN PORK TAMALES
Filling:
1-1/2 lbs. pork loin or other tender, lean cut, fat removed
