Tamale Recipe

Marinate the Pork

In a bowl, combine the pork shoulder with Sadie's Red Chile Sauce, minced garlic, diced onion, cumin, and salt. Cover and marinate in the refrigerator for at least 2 hours or overnight.

Cook the Pork

In a large pot, add the marinated pork shoulder and enough water to cover. Bring to a boil, then reduce heat and simmer until the meat is tender, about 2 hours. Shred the pork and set aside.

Make the Masa

In a large bowl, mix masa harina, baking powder, and salt. In another bowl, cream the vegetable shortening until fluffy. Gradually add the masa mixture and warm water, mixing until a dough forms.

Wrap the Tamales

Soak corn husks in warm water for 30 minutes. Take a corn husk, spread about 2 tablespoons of masa dough onto the husk, add a spoonful of shredded pork, and fold the husk to enclose the filling. Repeat until all masa and filling are used.

Steam the Tamales

Place tamales upright in a steamer basket and steam over boiling water for about 1 hour, or until the masa pulls away from the husk easily.

Cook the Beans

In a pot, add black beans, minced garlic, diced onion, and salt. Cover with water and simmer for about 1 hour, or until the beans are tender.

Cook the Potatoes

Dice potatoes and toss them with olive oil and salt. Roast in a preheated oven at 400°F (200°C) for 25-30 minutes, until golden and crispy.