Cut meat into 2.5" cubes. 3 TBS in pot and sear meat cubes on all sides for 2 minutes on each side or until nice and toasty brown. Do this in batches to avoid over crowding. Set aside. Add a little more 3 TBS oil to pan and add onion and (4) garlic, salt and pepper. Saute until onions are translucent. Now add the bay leaves and cinnamon stick. Put all your meat and all it's drippings into the pot. Fill pot with 6 cups water. Boil on high, then reduce to low and cover tight with lid. Simmer 1 1/2 - 2 hours and meat with be fall-apart tender. Remove all the meat (nothing else) and strain the remaining broth and save now. Take two forks and shred the meat apart.... DON'T remove any fat!!! Fat will emulsify into meat and be yummy. Shred as fine as you can while the meat is hot for best results. Set aside. Get your 6 Ancho peppers and cut tops off and knock out the seeds (leave seeds if you like it a little spicy, you can also substitue a couple of these peppers with hotter peppers if you'd like). Put peppers in bowl and cover with enough broth to cover (use plastic or a bowl to keep submerged) for about 10 minutes and then put in blender. Add cumin. Add 6 cloves of garlic. Add enough broth to get it blending (on high).... add liquid as needed. Not too thick, not too thin..... it's your sauce so have it your way! Add 3 TBS oil. Salt to taste. Add as much as you'd like to your meat (I usually use a less than 3/4 cup. Set meat and remaining sauce to the side. In large container, cover with boiling water and let sit for 25 minutes.
Put flour in bowl. Add salt and baking powder. Whisk. In a non-plastic bowl, put your lard and really give it a whisk beating until fluffy and smooth.... add the flour mix. Add 2-3 cups of your broth. Add more or less broth to get the consistency right.... kinda looks like a slightly smoother kinetic sand. (LOL)
Assembly: Remove husks from water and dry them all. Take 2 or 3 corn husks and shred into strips (to tie little belts on your tamales to keep closed). On husk, lump 1/3 cup dough, lay plastic on top and smooth out a little into a nice circle mostly on upper portion of husk (leave enough on bottom empty to be able to fold husk over into a pocket), Put 2 TBS meat down the middle (leave top and bottom about 1/2 - 3/4 inch clear of meat). Once that is done, bring one side over, then take half way back and bring the second side over and bring the bottom up and tie with your husk "string" you made. Use your finger and gently push down dough on top down a little or fold that little bit of husk at top to GENTLY squeeze the dough down and hugging all the enclosed meat. Set up your steamer with water, put a few husks on bottom, use aluminum foil balls for positioning if needed..... Steam for 45 minutes to 1 hour.....
Use the rest of your sauce for dipping..... extra yummy! Or save to use with other dishes.
Think of me when you prepare and enjoy these! I did not grow up eating tamales, but enjoyed them so I tried many a recipes and asked many of people for thier "hints" and such.... this, in the end is my favorite preparation.
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|Serving Size: 1 Serving (1815g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 5230 (72%)|
|Amt Per Serving||% DV|
|Total Fat 581.1g||775 %|
|Saturated Fat 133.4g||667 %|
|Monounsaturated Fat 202.5g|
|Polyunsanturated Fat 206.3g|
|Cholesterol 712.2mg||219 %|
|Sodium 4426.2mg||153 %|
|Potassium 3471.7mg||91 %|
|Total Carbohydrate 304.6g||90 %|
|Dietary Fiber 14.1g||56 %|
|Sugars, other 290.5g|
|Protein 196g||280 %|
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Calories per serving: 7239
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