I do this over the course of two days, Day one I spend putting together the various components, and day 2 I construct and steam the tamales.
Boil your chicken in lightly (VERY lightly) salted water. Save the water.
Cook your pork however you like to make a pork roast, so long as it comes out tender and shreddable. I like to do mine in a slow cooker on low for 8 - 12 hours, or until picking it up and dropping it is enough to make it fall apart into shreds.
In a small sauce pan lightly warm the corn oil, then slowly add and stir in the other ingredients. Allow to remain warm for 10-20 minutes, but do not allow the oil to get very hot, you don't want to cook the seasoning so much as just warm it all up.
shred the pork, and the chicken and combine the two, add the spice and oil mix and stir until thoroughly coated. Set aside.
Now for the Mesa.
Mix all dry mesa ingredients thoroughly. Then keep mixing it for however long it took you to get it uniform. Uniformity is very important here you want all your tamales to taste the same and you don't want spicy and bland "pockets"
add the warm corn oil, and continue to mix until texture is uniform.In a different bowl mix a couple cups of the water you boiled the chicken in, with the drippings form the pork roast (or use canned broth, but I'm telling you my way is better)
add the chicken/pork broth mixture to the mesa a SMALL amount at a time, and continue mixing to uniform consistency before adding more. Repeat this until you have achieved a peanut butter like consistency.
My advice is put it all in the fridge at this point, you have ALLOT of work to do in the next steps.
Soak your corn husks (if dry) for an hour, or until they can be flexed without breaking. You want them supple not stiff. If you can procure fresh corn husks that are still green let me tell you the added flavor is worth whatever trouble you have to go to.
Take your a corn husk and place it in front of you so that pointy part is closest to your body. using a spoon spread the mesa mix on the left two thirds of the corn husk, but leave the last few inches of the pointy end open.
place meat mix down 4/5ths of the length of the mesa mix in a narrow but long pile. now roll the mesa mix around the meat mix starting form the left and rolling to the right. The part of the corn husk with no mesa on it should form the last layer of the tamale. then fold the pointy end up towards the not pointy end. Sorry for the lack of technical terms here, Hectar's aunt drew a diagram, and i have to do it with just text.
Place the little buggers into your steamer vertically (you will have to pack em in to get em to stand), and allow them to steam for at least an hour, maybe longer on a medium heat setting. They are done when no mesa sticks to the corn husk wrapper when you unwrap them.
Depending on the capacity of your steamer you may have to do them in several batches. I use leftover corn husks or or whatever else I can find to take up the extra space in the steamer so the stay standing.
Unwrap and enjoy. Leftovers frozen or refridgerated and can be re-steamed, or just run them under some water while still wrapped and microwave em for 40 seconds for one, or a full minute for 2.
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|Serving Size: 1 (2193g)|
|Recipe Makes: 1|
|Calories from Fat: 3913 (88%)|
|Amt Per Serving||% DV|
|Total Fat 434.8g||580 %|
|Saturated Fat 67.7g||339 %|
|Monounsaturated Fat 235.8g|
|Polyunsanturated Fat 104.4g|
|Cholesterol 421.8mg||130 %|
|Sodium 257.6mg||9 %|
|Potassium 2610.1mg||69 %|
|Total Carbohydrate 36.3g||11 %|
|Dietary Fiber 13.8g||55 %|
|Sugars, other 22.5g|
|Protein 117.7g||168 %|
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Calories per serving: 4459
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