Green Chile Tamales

Tamales making has been done a certain way in my home for years.Recently Sylvia@The Hungry Texan and Marcela Valladolid with Food Network each  posted tamale recipes. So I decided after all these years to revamp my recipe to include a smoother,creamier masa and a crock pot meat.

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                                                           Masa
                         5 lb.Masa block
                         1/2cup of fat from cooled down meat
                          2 cups corn

                          2tbs. Agave Nectar or sugar

                          1 cup of meat broth

                          1/2 chile paste*

                  *chile paste is made from blending the onions, chiles and meat broth from crock pot with 5 chipotles in adobo sauce and corn till smooth. Be sure to remove Bay Leaves. 

                    Add fat, Nectar and paste to masa and mix well, May need extra broth to thin. Add salt and pepper to taste.

                   This is a fairly thin mixture and should slide slowly of the spoon.

 

                                                          

                                                                         Pork Mixture

                                                          5-7lb. Pork Picnic

                                                          1 Onion quartered

                                                          2 Bay Leaves

                                                          12 Anaheim Chiles or other mild chile

                                                           1tbs. Salt

                                                           1tbs. Pepper

                  Place pork in crock pot and cover with water. Add rest of ingredients and Cook on low 8 hours. Remove meat. Pull off as much fat and bones and return to crock pot for 4 more hours.

                    Soak Husks in warm water.Place lid on top to keep submerged.

                     Mix meat and left over paste and salt and pepper to taste.Thinly spread masa on3/4 of smooth side of husk. Add3-4 tbs. meat mixture to masa side of tamale and roll and fold up bottom. Place tamales open end up in steamer. Cover and steam for about 1 1/2 hours until masa is firm and cooked through.  Tamales are done when husk pulls away with little resistance.

                                                                                                               Makes about 9 dozen