I love homemade tamales! So I learned to make them. Do you know how long it takes to make enough tamales to feed 8 people? I don't either - after looking at the recipe, I decided I needed to find a shortcut. This is it. It's not quite as good as the real thing but it's close enough. If I had to do it the old-fashioned way, I'd never make them. Oh, and plan ahead because the filling is done in the crockpot, the cornhusks have to soak and the casserole has to bake for up to two hours. (You might want to halve this one 'cause it makes enough for my family of 8. Ooh, or you could make two from this recipe and freeze one without the corn husks and before baking. Just thaw, add the soaked corn husks and bake.
Korrina's Tamale Bake
1 2-3 lb pork roast
1 cup salsa
1/4 package (2 oz.) dried corn husks
2/3 cup lard or shortening
4 cups masa harina flour, (mexican corn masa mix)
2 teaspoons salt
3 cups broth from filling, or water
1/3 cup lard or shortening, melted
1 can red enchilada sauce
sour cream
Put the roast in the crockpot with the salsa and cook on high for 3-4 hours. Soak corn husks in warm water for at least 1 hour or until softened and easy to fold. Beat 2/3 cup lard in large mixer bowl until creamy. Combine masa harina and salt in medium bowl. Alternately add masa harina mixture and broth to lard, mixing well after each addition. Gradually add melted lard, mixing until consistency of thick cake batter (masa). Scatter filling in bottom of large casserole dish. Spread masa mix over filling. Lay corn husks over filling. Cover pan with foil. Fill another oven-safe dish with hot water and place in 350 degree oven. Put casserole in oven and bake for 1 1/2 to 2 hrs or until baked through. Add water to dish as needed. Serve with enchilada sauce and sour cream.
Enjoy!
Korrina
