Cook rice according to packet instructions.
Meanwhile, place pork in a saucepan over medium-low heat. Add onion, peppercorns, cumin and thyme, then cover with cold water. Bring to a simmer, cover and cook for 2 hours or until pork is meltingly tender. Allow to cool completely in liquid. Remove pork, discarding liquid. Using two forks, shred meat, then toss with potato, cumin, peas, carrot, garlic, herbs and rice. Refrigerate until needed.
To make dough, beat lard in an electric mixer for 8 minutes or until fluffy. Combine masa harina with 435 ml water, add to lard and beat for 15 minutes or until firm and not sticky. Add baking powder and 1 tsp salt. Beat to combine.
Warm banana leaf squares over an open flame until pliable. Place 1 heaped tablespoonful of dough in the centre of each leaf, shape into a rectangle, and then top with 1 heaped tablespoonful of pork mixture. Starting at a corner, roll up leaves diagonally, folding in sides as you roll to enclose mixture. Tie each parcel with kitchen string then wrap each parcel in foil. Boil for 45 minutes or until parcels feel firm. Remove from water and set aside to cool completely.
To make salsa, combine all ingredients in a bowl with 1 tsp salt. Serve tamales with salsa and hot sauce.
55 g (¼ cup) white rice
250 g boneless pork shoulder, cut into 3 cm pieces
1 onion, halved lengthwise
1 tsp cumin seeds
2 thyme sprigs
1 potato, cut into 1 cm cubes, blanched
2 tsp ground cumin
30 g (¼ cup) frozen peas
½ carrot, finely chopped
2 garlic cloves, finely chopped
1 tsp dried oregano
2 tbsp chopped coriander leaves
banana leaves (see Note) (about 6 metres of leaves) cut into 20 x 20 cm squares
hot sauce, to serve
200 g lard, at room temperature
330 g (3 cups) masa harina (see Note)
1 tsp baking powder
½ white onion, finely chopped
½ red capsicum, finely chopped
2 tbsp coriander leaves, finely chopped
Added by: Natália Martins
Consulted: 2390 X
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