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Ingredients
- ¼ cup Badia Extra Virgin Olive Oil for frying
- 1 1/2 lb Pork Stew Meat, cut into small chunks
- 1 large Onion, chopped fine
- 1 large Red Pepper, chopped
- 5 Cloves Garlic, minced
- 1 (8oz) small can of Tomato Sauce
- Salt and Pepper, to taste
- 3 cups Ground Corn, fresh or frozen
- ¾ cups Butter
- 2 ½ cups Masa HArina
- 2 ½ cups Chicken Broth
- 24 to 32 Badia Corn Husks
- Water to boil
Directions
- In a saucepan, add oil and begin to fry the pork, rendering its fat in the pan
- In same pan with pork fat renderings, make a sofrito by frying the onion and red pepper at medium heat, stirring occasionally, until the onions are translucent
- Add garlic and continue to fry on low-medium heat for two to three minutes
- Add tomato sauce and simmer for about 10 minutes, until meat is cooked through
- Add salt and pepper to taste
- While your meat simmers, process the corn kernels with either a mortar and pestle or a food processor with the butter until you have a chunky consistency
- Add the corn mixture to the masa harina and chicken broth
- Add salt and pepper to taste
- Add the masa mixture with the meat mixture and stir until well combined, adding salt as needed
- Use two corn husks per tamal, folding each tamal in the traditional manner
- Fill a large pot about half way with water and boil your tamales until a fork comes out clean, about 60 to 90 minutes
