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Shredded pork: Place all ingredients for pork in a 3-qt saucepan. Add enough water to cover. Heat until boiling; reduce heat. Cover and simmer till pork is tender, about 1 1/2hours. Drain, reserve broth for Tamale dough. Tamale Dough: Beat all dough ingredients in a large mixer bowl on low speed scraping bowl constantly until mixture forms a smooth paste. Beat on medium speed until light and fluffy about 10min. Preparation of the Tamales: Cover corn husks with warm water and let stand until pliable at least 2 hours. Cook and stir onion in oil in 3 qt saucepan until tender. Stir in Red Sauce, shredded pork, and remaining ingredients except for dough and olives. Heat to boiling; reduce heat. Cover and cool 15 minutes. Drain corn husks; pat dry with paper towels. Spread 1/4 cup dough across center of each husk for 1 edge to within 1/2 inch of the other edge. Spoon 2 Tbsp of pork mixture into center of dough and top with an olive. Roll husks about the filling starting with the dough edge. Fold both ends upward toward center and secure with a string if necessary. Place Tamales on rack in Dutch oven or steamer. Pour boiling water into Dutch oven just to rack level. Cover Dutch oven. Keep water simmering over low heat 1 hour. Posted to MM-Recipes Digest by "Kendig - von Fehrn"
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SweetSquishy 1 year agoI'm not going to rate this only because I never tried it. But there are a few things I made me steer clear of this. Mexicans don't use celery and carrots and don't use pork loin for shredded anything, too lean.
CCheryl 3 years agovery very good, a keeper in my house,CCheryl