Marigold Tamales Recipes

Steps:

• Combine all ingredients with water and cook until meat is done. Strain meat and set aside. Reserve liquid for later use.
• Combine all ingredients and mix well. Grind in grinder and add to meal mixture. Add 1 gallon of reserved liquid from meat mixture. Mix well. Let meat and meal mixtures cool overnight in refrigerator.
• Combine ingredients in a large pot and put over high heat. While boil mixture is heating, spread meal mixture in tamale wrapper. Add meat mixture to center. Roll tamales. Either corn shucks or tamale papers may be used. Prepare according to package instructions. Place tamales in large pot. Pour boil mixture over tamales and cook for 3 hours. Remove from heat and set aside for 30 minutes. Add more water to cover. Cook for 1 additional hour.

Steps:

• Place pork into a Dutch oven with onion and garlic, and add water to cover. Bring to a boil, then reduce heat to low and simmer until the meat is cooked through, about 2 hours.
• Use rubber gloves to remove stems and seeds from the chile pods. Place chiles in a saucepan with 2 cups of water. Simmer, uncovered, for 20 minutes, then remove from heat to cool. Transfer the chiles and water to a blender and blend until smooth. Strain the mixture, stir in salt, and set aside. Shred the cooked meat and mix in one cup of the chile sauce.
• Soak the corn husks in a bowl of warm water. In a large bowl, beat the lard with a tablespoon of the broth until fluffy. Combine the masa harina, baking powder and salt; stir into the lard mixture, adding more broth as necessary to form a spongy dough.
• Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling into the center. Fold the sides of the husks in toward the center and place in a steamer. Steam for 1 hour.
• Remove tamales from husks and drizzle remaining chile sauce over. Top with sour cream. For a creamy sauce, mix sour cream into the chile sauce.