Cumin pork-potato filled tamales

16 servings

Ingredients

Quantity Ingredient
2.00 tablespoon olive oil
1.00 pounds pork butt; cut into small
1 dice; (1/2- to 3/4-inch)
½ cup chopped onion
1.00 teaspoon minced garlic
½ teaspoon cayenne pepper
2.00 teaspoon cumin
1.00 teaspoon salt
¾ cup chopped tomatoes
1½ cup peeled; 1-inch-diced potatoes
2.00 cup stock or broth
16.00 dried corn husks; soaking in water
1.00 recipe basic tamale dough; see * note
1 green salsa; see * note

Directions

* Note: See the "Basic Tamale Dough With Sweet Roasted Corn" and "Green Salsa" recipes which are included in this collection.

In a medium saucepan, heat the oil until it ripples, add the pork and brown on all sides, about 5 minutes. Add the onions, garlic, pepper, cumin and salt. Cook for 3 minutes. Add the tomatoes, potatoes and the stock, bring to a boil, reduce the heat and simmer for 1 hour, or until the meat is very tender. The liquid will absorb and the mixture will become slightly "stewed". The pork should be tender and moist.

If more liquid is needed, add a little at a time. Remove from the heat and cool. Remove the husk from the water and dry with a clean towel. Place 2 tablespoons of tamale dough in center. Spread within ½-inch of the wide end and halfway toward the pointed end. Put 1 heaping tablespoon of meat filling in the center of tamale. Fold sides of husk towards center to overlap. Fold pointed end toward the filling. Repeat with the remaining husks. Put 2 cups of water into a large pan with a rack. Arrange the tamales, seam side down on the rack. Cover with foil and top the foil with a clean towel to catch to excess moisture. Put a lid on the pan, bring the water to a boil, reduce the heat to a simmer, and steam for 45 minutes. Serve with a Green Salsa. To serve, peel back the husk and dip in. This recipe yields 16 tamales.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2185 broadcast 05-06-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

05-08-1997

Recipe by: Emeril Lagasse

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