This recipe makes about 6 dozen tamales.
This will actually look like 3 instructables, but they all add up to one great TAMALE! So let's get cooking!
STEP 1 will be making the meat - this is made ahead of time, and I like to put it in the slow cooker to cook overnight. This way the meat is tender and shreds apart easily.
STEP 2 will be making the masa (that dough like surrounding for the meat).
STEP 3 will be assembling the tamales - the part of tamale making where it helps to have lots of helpers to roll them up
STEP 4 will be cooking the tamales, and or course enjoying your reward!
2 to 3 Tbs. lard or vegetable oil
3- to 3½-lb. boneless pork shoulder or Boston butt, cut into 3-inch chunks and trimmed
1 medium white onion, roughly chopped
6 medium cloves garlic, lightly smashed and peeled
4 dried bay leaves, toasted
2 to 3 sprigs fresh thyme, marjoram, or mild oregano, or 1 Tbs. dried Mexican oregano
about 20 dried red chile stemmed and seeded: guajillo, New Mexico Big Jim and
Ancho all work well
1/2 teaspoon kosher salt
Soak the red chiles in hot water until they are soft. Add these to a blender and blend until smooth. Stir in the garlic, onion, thyme, marjoram, oregano, salt and pepper.
In a large enough bowl so the meat can be covered, add the cubed pork and smother with the chile mix so that it can marinate for a minimum of 3 hours.
After marinating for a sufficient amount of time, add the meat and the chile mixture to your slow cooker and cook on low overnight.