Category
Main Dishes
Servings
4
Prep Time
30 minutes
Cook Time
2 Hours 15 Minutes
Rack Position
1
Ingredients
- 12oz. pork butt, cut into 2 inch cubes
- 1 clove garlic, peeled
- 1 medium onion, quartered
-
2 each guajillo peppers, soak in hot water, remove seeds
-
Sea salt and freshly ground black pepper, to taste
- 1-1/4c beef broth
-
1 package masa, fresh, store bought
-
1 package corn husk, store bought
Directions
- Place wire rack on rack position 1. In an oven safe dish, combine pork, garlic, onions, guajillo peppers, salt, pepper, and beef broth.
Place the combined ingredients into the steam oven and Press PRESET. Select PRESET 68. (100% steam, for 2 hours). Press the START/PAUSE button to begin cooking.
- When time is finished, oven will beep three times and display "End". Remove oven safe dish, place broth, garlic, onion and peppers in a blender, puree ingredients. Pick the pork meat, and add puree to moisten meat. Reserve extra puree for another purpose.
- Chill pork mixture until cold (can be reserved for up to 2 days). While pork is chilling. Place corn husks in hot water in a bowl.
- Press 2 tablespoons masa into a rectangle shape. Place 1oz. pork in center, lengthwise.
- Fold masa over pork mixture, and place on softened corn husk. Fold over to seal masa.
Place tamales on the baking tray, and place the baking tray onto rack position 1. Press PRESET and use the START/PAUSE dial to select PRESET 69 (210°F, 100% steam), and begin cooking for 15 minutes.
- When the time is finished, the unit will beep three times and display "End".
- Remove tamales and place on serving plate.
