Cranberry Turkey and Squash Tamales

Certainly! Here’s a modified version of the Tamales recipe with Weight Watchers considerations:

Ingredients:

For the Tamales:

• 5 lbs. fresh corn masa
• 1 lb. corn husks
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons salt
• 1 lb. lard
• 5 cups cooked pork broth (drained from cooked pork, to be set aside and used as needed)
• 8 oz. whole chili anchos

For the Pork Filling:

• 5 lbs. pork shoulder
• 3-4 cloves of garlic
• ½ teaspoon ground black pepper
• 2 teaspoons ground cumin

Instructions:

1. Prepare the Corn Husks:
   • Soak the corn husks in warm water until they become pliable, usually for about 1-2 hours.
2. Prepare the Chili Anchos:
   • Remove the stems and seeds from the chili anchos.
   • Boil them in water for about 10 minutes until softened.
   • Blend them to form a smooth paste.
3. Prepare the Pork Filling:
   • Cook the pork shoulder with garlic, black pepper, and ground cumin until tender.
   • Shred the cooked pork.
4. Prepare the Masa Dough:
   • In a large mixing bowl, combine the fresh corn masa, baking powder, salt, lard, and the chili ancho paste. Mix well.
   • Gradually add the cooked pork broth to the masa mixture until it reaches a spreadable consistency.
5. Assemble the Tamales:
   • Spread a thin layer of masa dough onto the center of each soaked corn husk.
   • Add a spoonful of shredded pork to the center of the masa.
6. Fold and Steam:
   • Fold the corn husk to enclose the masa and pork, then fold in the ends.
   • Place the tamales upright in a steamer.
   • Steam for about 1.5 to 2 hours.
7. Serve:
   • Let the tamales cool slightly before serving.