Sweet Onion & Shredded Pork Tamale..

Cooking Instructions

Season pork with cinnamon. In 10" skillet over medium-high heat, heat oil. Add pork and cook until browned. Add sweet roasted onion & garlic cooking sauce. Heat to a boil. Cover and simmer 45 min. or until tender. Cool slightly. Shred pork, using two forks. Return pork to sauce.

Place masa harina and shortening in bowl. Beat until mixed, using electric mixer. Slowly beat in water. Divide mixture into 16 portions. Spread or press portions in 4" squares along one edge of 12" square sheets aluminum foil.* Top each with about 3 tbsp. pork mixture. Roll up, using foil to help shape tamales, twisting foil ends.

Place tamales in steamer over boiling water. Steam 1 hr. Serve with salsa. Makes 16 tamales.

TIP: *For traditional tamales, use dried corn husks as follows: In large saucepan, place about 24 dried corn husks in water to cover. Heat to a boil. Remove from heat. Place a plate on top to keep husks submerged for 1 hr. Pick out 16 nice corn husks. Use some of the remaining ones to line steamer. Prepare tamales as above, but place pork mixture on husks and roll up. Tie with a string or strips of remaining corn husks. Cover and steam as above.