Easy CROCKPOT PORK TAMALES
3 lb to 5 lb boneless pork butt roast
1-1/2 tsp black pepper........................................................4 tsp. crushed or minced garlic
1/2 cup diced white or yellow onions.............................2 tsp. Kosher salt
1-1/2 tsp. ground cumin.....................................................1-2 tsp. chili powder
2 – 16 oz. jar chunky Salsa (mild, medium or spicy).................1 tsp. smoked paprika
2 (about 14 oz. each) cans red enchilada sauce (brands on the International aisle, Mexican, are good)
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Put all of that into your crockpot, and cook on HIGH until the pork is fork tender (about 4 hours). Shred the pork with a fork and mix it all up with the other stuff in there.
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Tamale Dough:
4 cups masa harina.................................................................2-1/2 cups beef broth
2 tsp baking powder...............................................................1 tsp kosher salt
1 1/3 cup lard or vegetable shortening (Crisco works well)
aluminum foil or parchment paper (cut into pieces about 6" x 8") ~ about 2-3 dozen pieces
OPTIONAL TOPPINGS:
salsa * guacamole * sliced avocado * sliced tomatoes * sour cream * fresh cilantro
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To make the masa, combine all dough ingredients in a large mixing bowl, and beat on medium-to-high speed until everything is mixed well and the dough is spongy. Check the dough by dropping a little ball of it into a glass of water. It should float. If it doesn't float, continue to beat it.
On a clean work surface, lay out several pieces of parchment paper or foil. Pull off a piece of masa dough about the size of golf ball and press it flat near the bottom the wrapper, shaping it into a rectangle that covers about 1/3 of the wrapper and about 1/4" thick. Be sure to leave 1/2" of empty space on either side of the masa dough.
NOTE: I actually like foil best because you can mold it closer to the tamale, and the filling won't leak out during cooking.
Put a scant tablespoon of pork filling on top of masa, and top with a sprinkle of cheese, if desired. Roll the parchment wrapper upward from the bottom so that the filling is completely covered with masa. Fold the edges of the wrapper in as you go, so the wrapper completely covers the masa, otherwise the tamale will leak out the ends of the wrapper as the dough expands during cooking. Tuck the ends of the wrappers underneath the tamales; this will keep them from unrolling.
Put all of your tamales back into the crockpot (washed), seam side down. Put the lid on and cook for about 6 hours on HIGH (or until one looks done). (NOTE: The ones on the outside will cook faster) Then, turn off the crockpot but leave the lid on and let them set about 15 minutes. (Depending on how fast your crockpot cooks, or how thick you have them stacked in there ~ they actually may be done faster. You could start checking them after 4 hours or so).
This makes a bunch (maybe 2-3 dozen), but you can cut the recipe in half too. ** My husband likes them with fresh guacamole, or just sliced avocado and tomatoes. You could also put some dollops of sour cream and/or salsa on them.