My tamales are meaty because we like to make them with more meat than masa.
4-5 lbs. pork shoulder
salt
garlic powder
cumin
onion powder
chile powder
cayenne
chile powder
black pepper
1 cup chopped green chiles
1 cup enchilada sauce
chicken broth
Masa Harina (I use the Maseca brand)
Trim fat from pork & cut into ½ inch cubes. Brown pork fat and remove. Brown meat in fat liquid. Add 2tbsp: salt, garlic powder, cumin, onion powder, chile powder, cayenne, orgrano, 1 tbsp black pepper, 1 c. chicken broth, and simmer 15 minutes. Add green chiles, 1 cup enchilada sauce, 1 more cup chicken broth, salt and pepper and simmer on medium low (stirring often) for 1 hour until pork I extra tender. Remove 1 cup broth for the tamale dough. Cook until liquid reduces.
Soak/simmer corn husks for 1/5 hours. Follow directions on masa bag, but use chicken stock instead of water.
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