- 1 1/2 lbs pork roast
- 2 cups green chile sauce
- approx. 8-10 cups tamale dough (see recipe)
- 16 oz of corn husks
- 10 tomatillos
- 2 tablespoons oil
- 1 small can of chipotle chiles in adobo sauce
Heat oil in a large pot and brown the pork on both sides. Cover with water, add can of chipotles and bring to a simmer. Let pork cook for 4-6 hours or until fall-apart tender.
While pork is simmering, prepare corn husks by soaking in warm water until soft, about 30 minutes. Tear some of the unusable husks into long strips for tying.
When pork is done, remove from cooking liquid and pull apart into chunks. Remove the husks from the tomatillos, dice into small chunks and saute briefly to soften. Add them to the shredded pork.
Place about 2 oz of dough in the center of each husk. Spread it into a 4x4 square on one of the long sides of the husk. Place a small chunk of pork with tomatillos and a drizzle of green chile sauce on one side of the square. Fold corn husk over to fold the square in half. Continue to wrap the husk around then fold the narrow end down over the open seam and then the broad end over. Use one of the long strips to tie around the tamale to hold it together.
Steam for approximately 30 minutes or until masa is no longer mushy.