Tamales are a great traditional Mexican dish that is made with masa (corn flour), and stuffed with a meat or bean filling. They are then wrapped in corn husks or banana leaves and steamed. For the filling, I decided on a nice pork shoulder that I seasoned with savory annatto seeds, cumin, and allspice–the same recipe for the Cochinita Pibil Tacos. I made Chicken Tamales before, and I wanted to try pork. I decided to use a roasted tomatillo salsa and queso fresco again since salsa verde is so good with pork.
This dish is labor intensive and requires some planning–about 2 days. The first day is to get all the ingredients together and cook the filling. The second day is assembling the tamales and steaming them and of course eating them! When the tamales are in the steamer all you have to do is wait. Once the wait is over it is time to unwrap and enjoy some tasty tamales.
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