Pork Tamales - {Tamales De Puerco}

Recipe Ingredients

2 cups	125g / 4.4oz	Fresh corn kernels
1 cup	237ml	Masa harina
1 cup	237ml	Water
1 1/2 lbs	681g / 24oz	Boneless pork shoulder - cut small pieces
		Olive oil - for frying
1		Spanish onion - chopped
1		Green bell pepper - chopped
1		Red bell pepper - chopped
1/4		Jalapeño - seeded, chopped
5		Garlic cloves - minced
1 cup	62g / 2.2oz	Crushed peeled tomatoes
1/2 cup	118ml	Red wine
1		Lemon - juiced
		Salt - to taste
		Freshly-ground black pepper - to taste
12		Banana leaves
		= (or cornhusks soaked in water before
		Using)

Recipe Instructions

Slice corn off the cob. Grind in a food processor until it becomes coarse. Remove and blend with masa harina and water.

Fry the pork in a little olive oil. Add onions, peppers, chile, and garlic, cook until the onions are translucent. Add tomatoes and wine. Add the pork and vegetables to the corn mixture. Season with lemon, salt, and pepper.

Take two husks or banana leaves, and overlap them flat on the table. Put some of the corn mixture in the center of the husk. Fold the corn husks over and around the meat. Tie with string. Cook in a steamer for 45 minutes.

This recipe yields 6 servings.

Source:
MELTING POT with Michelle Bernstein - (Show # MP-1B62) - from the TV FOOD NETWORK

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