Picante Pulled Pork Tamales

Cooking Instructions

SEASON pork chops with cumin. Cook in nonstick skillet until browned. Add 1 cup salsa and heat to a boil. Cover and cook over low heat 45 min. or until done. Cool slightly. Shred pork, using two forks.

ADD lime juice, corn, olives, raisins, peanuts and remaining salsa.

PLACE masa harina and shortening in bowl. Beat until mixed, using electric mixer. Slowly beat in water and picante sauce. Divide mixture into 12 portions. Spread or press mixture in 4\" squares on 12\" square sheets of foil. Top with 1/4 cup pork mixture and fold in sides to enclose filling. Roll up in foil, twisting ends.

PLACE tamales in steamer over boiling water. Steam for 1 hr. Serve with additional salsa. Makes 12 tamales.

TIP: You can substitute pull-up aluminum foil sheets for regular foil.