Growing up in San Diego I looked forward to tamales at Christmas time. There can’t be a better tamale in the world than one made with low and slow smoked pulled pork. The following pictures and instructions are courtesy of Blues-N-Cues BBQ Concessions & Catering at http://blues-n-cuesbbq.com.
Start with a pork butt rubbed with fajita spice,garlic,onion,comino (cumin),& sage. Smoke the pork low & slow, preferrably with pecan or hickory wood.
Pull your pork after it's been smoked and cooled
Pulled pork and masa ready for tamale assembly. (See end of post of details on how to make masa)
Bring a pot of water & reserved pork juices to a boil. Add a little oil to the water to keep the husks from sticking together in the steamer and turn off heat and soak husks for an hour.
Spread the masa on soaked husks.
Add the pork
Roll up the sides and fold over one side.
When you've completed a batch of tamales place them in your steamer and steam for 1.5 hours
All done!
Unwrapped and ready to eat.
If you need help on how to make the masa dough for for your tamales you can get detailed instructions at about.com
thanks for posting my tutorial.
any wood will do(never use pine or fir) i prefer pecan & mesquite but i had plenty of hickory on hand that day.
awwsome.but whst kind of wood?
Pecan or hickory are what was recommended to me, but I think just about any good smoking wood will be fine.
we don’t get good tamales in Kansas,,, these do indeed look really good