Recipe by Nikki Halverson
Citrus Pork Filling
6 pounds Mangalitsa pork shoulder cut into big cubes
3/4 Cup orange juice
4 Slices of the orange zest
2 Cups water
2 Bay leaves
6 Garlic cloves
1 Cinnamon stick
2 Tablespoons oregano
3/4 teaspoon clove, ground
salt and pepper to taste
Remove excess fat from the pork shoulder and cut into big cubes. Season the pork with salt and pepper, and then place in the slow cooker. Poke whole garlic cloves into the meat. Add orange juice, zest. water, bay leaves, cinnamon stick, oregano, and ground cloves.
Cover and cook on low heat for 8 hours.
Once tender, move the meat to a platter and shred with two forks.
The meat must be cool enough to handle with bare hands for making tamales.
Dough- All ingredients can be found in Spooner at Economart
6 Cups Masa
5 Cups Warm Water
2 Cups Lard
3 Tablespoon Onion Powder
2 Tablespoon Cumin
3 Tablespoon Chili Powder
2 teaspoon Salt
1 package Corn Husks
Soak Husks in sink for Min 2 hours
Combine Masa and lard with hands
Mix in Seasonings
Slowly add in water mixing with hands. You are looking for a peanut butter consistency
Making the actual Tamales
Cup with water and a spoon- steamer- tray- tongs and bags.
Place husk in the palm of your left hand with the skinny end towards your fingers. If needed cut the husks smaller, they should be the size of your palm.
Using a wet spoon apply masa to the husk only to the area of the husk touching your palm.
Add in pork to the right side of the tamale in a row as long as your palm.
Starting on the right side roll your tamal then fold the skinny end under. And place on a large tray and make the rest of the tamales this same way.
Put tamales in the steamer with open ends pointing towards the top.put a cover on the steamer and steam for 20-25 mins.
Remove from the steamer with tongs and let them cool a bit before you bag them.