Chef Lesli Sommerdorf from Harmons, joined Nicea DeGering on Midday, to show us one of her especially delicious entrees for your Cinco De Mayo celebrations.
Tamales with Shredded Pork
1 Harmons pork spoon roast, plastic removed
1 white onion, cut into slices
3 cloves garlic, minced
2 tsp cumin
2 tsp cinnamon
2 tsp oregano
2 cups Harmons fresh salsa
Salt and freshly ground pepper
3 1/2 cups masa harina
1/2 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/4 cup vegetable oil
2 1/4 cups warm water
16-20 corn husks soaked in water for 30 min.
To make the pork, in a slow cooker, add spoon roast, onion, garlic, cumin, cinnamon, oregano, salsa, salt and pepper and cook according to spoon roast directions until meat is tender. Remove spoon roast from netting and paper and shred. Place other slow cooker ingredients into a blender and blend until smooth. Set aside.
Meanwhile, make the masa. In the bowl of a stand mixer fitted with the paddle attachment, add the masa harina, flour, baking powder, salt, oil and 2 cups water. Mix to combine. Beat on medium speed for 5 min. Dough should be light and fluffy. Fill a glass with water. Take a piece of masa and drop into the water to see if it floats. If it floats, it is ready.
To make the tamales, evenly spread ¼ cup of masa dough on a corn husk to make about a 2″ by 5″ rectangle and wrap to seal. Repeat with remaining dough and corn husks. Bring a pot filled with 4 inches of water to a boil. Place a steamer basket over the pot and add the parcels to the steamer baskets. Cook parcels until the masa is cooked, about 20 min.
Place 1 rectangle of masa on a plate. Top with shredded pork and sauce, followed by 1 more rectangle of masa. Drizzle with crema and radishes and serve.