1 - 2 lbs pork loin or pork shoulder
2 tablespoon vegetable oil
1⁄2 teaspoon cumin seed, crushed slightly
1/2 red onion, chopped
1 T garlic peeled and chopped
1 (14 ounce) can diced tomatoes
1/2 tsp. dried oregano
1 bay leaf
2 chipotle peppers w/ 3 tsp. adobo sauce
3 oz. water
salt and pepper to taste
Rub some salt and pepper on the pork shoulder (or beef). In a dutch oven heat the oil over medium-high heat. Sear the pork shoulder on all sides until it is browned. Remove the pork and set aside for now.
Add the cumin seeds to the pan and toast in the hot oil until fragrant. Add the chopped onions and saute until lightly browned on the edges. Then add the garlic and chopped chipotle peppers and saute until fragrant, about 30 seconds. Add the whole can of tomatoes including the liquid,
bay leaves, dried oregano, chicken stock or some water and scrape up the browned bits on the bottom of the pan. Add the pork back to the pan and bring the contents up to a boil then lower to a bare simmer. Braise until the pork is fall-apart tender, about 3 - 4 hours (or 6 hours in a slow cooker). You can braise on the stovetop on a low heat setting, in the oven at 325 deg F, or in a slow cooker.
The meat is done when it is fall-apart tender. Try your best to remove it in one piece and set aside. Remove the cloves, bay leaves, and oregano sprig (if you used the sprigs) from the braising liquid. Then using an immersion blender puree into a sauce. If the sauce is too thin, simmer it on the stovetop until it has reduced a little. Meanwhile, using two forks, shred the pork shoulder. Brown the edges of the pork in a large skillet.
Place the pork in the tamales. See tamale recipe below.
Provide an ounce or two of sauce for each dish.
1 lbs. Corn Masa (cornmeal flour)
1 cup Pork lard
1 cup Water
1 T Baking powder
1 tsp. salt
1 dozen dried corn husks
MASA: Place 1 pound of masa in a large mixing bowl. Add the water and add the baking powder over the masa evenly. Add salt and begin mixing the masa with your hands. Add the pork lard and 1 T of Holy Cow Hot sauce (this adds color to the masa) and knead the masa once more.
Masa is ready when it starts to feel thick and compact. Pad it down in bowl and set it aside.
TAMALE ASSEMBLY: Soak the dried husks in warm water for about an hour and a half or until soft. Drain the husks well; pat dry with paper towels. For each tamale spread about 2 tablespoons of the masa mixture on each cornhusk. Spoon 2 tablespoons of the filling lengthwise down the center. Fold husk and secure with strips of cornhusk. Steam for about 1 hour.
STEAM TAMALES: At this point, the tamales are ready to be steamed. Use a stock pot with wire lining or steamer insert. Add enough water as to keep it below the steamer. Add a few husks to prevent the tamales from getting wet. Tamales must be placed open side up along the inside perimeter of the stock pot. Use a bowl to prop the tamales against in the steamer. Place extra husks on top the tamales and cover the pot. Steam for about an hour or until the husk peels away from the masa easily. Open and serve with a drizzle of mole over the top.