2010 Tamale Throwdown Winner

This is the recipe that won the 2010 Good Day Sacramento Tamale Challenge.

By Daneen Torres

Makes lots

Tamale Ingredients:
10 lbs. prepared masa (tamale dough) purchase at Mexican store.
10 lbs.boneless pork butt
1 tsp salt
2 pinches oregano
6 cloves garlic
2 Onions
Corn husks

Sauce ingredients:
2 – 1 lb bags New Mexico Chili Pods
4 cups chicken broth as much as needed
3 tbsp knorr chicken boullion as needed
½ tsp cumin
3 tsp salt as needed
5 cloves garlic

How to make the sauce:
Rinse and discard stems & seeds of chili pods. Boil for 20 minutes or until soft. Drain chili pods & let cool. Puree chili pods with chicken broth; add boullion, cumin, salt and garlic to taste. Strain the sauce so that it is smooth and puree'd.

How to prepare the meat:
Cut pork butt roast into large chunks and boil with oregano, whole onion & salt approx. 1 ½ - 2 hours. In large frying pan, lightly brown meat while breaking up the meat in the pan. Add sauce until meat is completely covered and saucy.

In large bowl knead masa (tamale dough), add approx. 1 cup chili sauce.

In large bowl wash & soak dry corn husks to soften, drain.

On silky side of corn husks spread masa (tamale dough) on bottom half of husk.

Put a spoonful of meat mixture in the middle of the masa, fold both sides of husk over meat to close, fold top of the husk down.

Cook in large steamer type pan for 2-2 ½ hours.