Tamales have been a staple in mexico for hundreds of years. Prepare a combination plate with cheese enchiladas, chiles rellenos, rice, and refried beans.
Mexican Tamales are stuffed with various fillings, from shrimp, chicken and chorizo to venison, turkey and lobster.
They may be assembled in advance, steamed and then allowed to cool and refrigerated for up to 2 days or frozen for up to 3 months.
Soak the corn husk to soften.
Cove the pork roast with water, bring to a boil, reduce the heat and simmer until the pork is very tender and starts to fall apart, about 2 ½ hours.
Remove the roast and save the meat broth. With 2 forks or your fingers, shred the meat finely.
Combine the pork with the red chile sauce and simmer for 15 minutes, adding more water if necessary.
Prepare mexican tamale dough
Spread the center of a corn Husk with 2 tablespoons of the masa dough and top with t tablespoon of the meat. Told the sides of the husk toward the center, then fold the bottom and the top and tie with a thin strip of corn husk.
Put 2 cups of water in the bottom of a large kettle, place the tamales on a rack, and steam one hour for each dozen tamales.