Cumin Pork-Potato Filled Tamales
Grrrrrgh!
Course : Meat
From: HungryMonster.com
Serves: 16 tamales
 

Ingredients:

2 Tablespoons olive oil
1 Pound pork butt -- cut into small dice 1/2 to 3/4 inch)
1/2 Cup chopped onion
1 Teaspoon minced garlic
1/2 Teaspoon cayenne pepper
2 Teaspoons cumin
1 Teaspoon salt
3/4 Cup chopped tomatoes
1 1/2 Cups potato -- peeled and diced (1 inch)
2 Cups stock or broth
16 whole dried husks -- soaking in water
1 Recipe basic tamale dough
 

Preparation:

In a medium saucepan, heat the oil until it ripples, add the pork and brown on all sides, about 5 minutes. Add the onions, garlic, pepper, cumin and salt. Cook for 3 minutes. Add the tomatoes, potatoes and the stock, bring to a boil, reduce the heat and simmer for 1 hour, or until the meat is very tender. The liquid will absorb and the mixture will become slightly "stewed". The pork should be tender and moist. If more liquid is needed, add a little at a time. Remove from the heat and cool. Remove the husk from the water and dry with a clean towel. Place 2 tablespoons of tamale dough in center. Spread within 1/2-inch of the wide end and halfway toward the pointed end. Put 1 heaping tablespoon of meat filling in the center of tamale. Fold sides of husk towards center to overlap. Fold pointed end toward the filling. Repeat with the remaining husk. Put 2 cups of water into a large pan with a rack. Arrange the tamales, seam side down on the rack. Cover with foil and top the foil with a clean towel to catch to excess moisture. Put a lid on the pan, bring the water to a boil, reduce the heat to a simmer, and steam for 45 minutes. Serve with a green salsa. To serve, peel back the husk and dip in.

 

Nutritional Information:

498 Calories (kcal); 29g Total Fat; (50% calories from fat); 8g Protein; 57g Carbohydrate; 0mg Cholesterol; 2167mg Sodium