| Tamales de Chuleta ~ Pork Chop Tamales ~ Receta en Español 500 gr. = 17.636 oz (a little over two cups (16 oz ) 2 cups of pig fat (lard) 1 tbsp salt 1 kg ( 2.2 pounds) of flour for tamales (Masa Seca or Harina de Maize) 1 tbsp baking powder 1½ cup of chicken broth or as necessary ½ package corn husks for tamales, soaked For the filling: ½ onion finely chopped 4 pork chops smoked, shredded and chopped 1 handful of washed spinach, single the perforated leaves salt to the pleasure For the sauce 3 roasted tomatoes 2 guajillo peppers roasted and seeded - found in many supermarkets 3 morita peppers roasted (morita - another name for chipotle) ¼ of roasted onion 1 stalk celery, chopped To prepare: 1, Whip the lard until it's white and puffed up, add salt; add the flour little by little (previously mixed with the baking powder), add the chicken broth and mix until obtaining a smooth and spongy paste. Put a small ball of masa (dough) in a glass of water, if it floats it's ready. 2. For the filling, sauté the onion until transparent, adds pork chop, sauté until they are cooked, add the spinach, add salt to the taste and set aside. 3, Blend the sauce, bring to a boil, season with salt to taste, set aside. 4. Place two spoonfuls of masa in a corn husk, spread evenly; put a spoonful of filling and another one of sauce, enclose; place in steamer; continue until all masa and filling are used. In a large pot steam for one hour or 20 minutes in a pressure cooker. |
 | |  | |  |
