A Christmas Tradition-for me at least

TAMALES!!! May not be a new tradition for my Hispanic friends out there, but in this seniorita's house- tamales at Christmas is a new tradition- but one I think I'm going to keep! I got pork sirloin roast for about 2 bucks a pound, which is a killer deal, and it cooked down to make almost 4 dozen pork tamales! Yummy!! Freezer stocked up!




























Ingredients:
4 pounds pork sirloin roast
1 onion
4 cloves  garlic
2 oranges
2 limes
garlic salt
seasoning salt
1 tablespoon chili powder
1 teaspoon oregano
2 cans beef broth
masa harina
corn husks
baking soda
lard
salt




Directions:
For the pork carnitas:
Sprinkle seasoning on the meat and let sit while preparing the crock pot.
Quarter onion and peel garlic, place on bottom of crock with the juice of the citrus.
Place meat on top.
Cook on low 8-9 hours or on high 4-5 hours




To make the tamales:
soak husks for about an hour
mix 2 cups masa
2/3 cup lard
1/2 teaspoon salt
1 teaspoon baking powder
in an electric mixer. mix for several minutes, until a small drop floats in a cup of water


Spread masa on corn husk, about 1/4 to 1/2 inch thick. cover with some meat.


roll together and then fold the ends over


steam, upright in a pot wit a steaming rack for at least an hour or until the masa turns spongy and solid