Paleo Tamales with Pork Filling

Ingredients

• 2 lb Pork shoulder
• 12 large Plantain leaves
• 2 cups Masa harina (use coconut flour as substitution)
• 2 cups Chicken broth
• 1/2 cup Lard (use coconut oil as substitution)
• 1 medium Onion
• 4 cloves Garlic
• 2 tablespoons Aji Panca paste
• 1 teaspoon Cumin
• 1 teaspoon Oregano
• 1 teaspoon Salt
• 1/2 teaspoon Pepper

Instructions

1. 1Cut the 2 lb pork shoulder into 2-inch cubes. In a large bowl, toss the pork cubes with 1 teaspoon of salt, 1/2 teaspoon of pepper, 1 teaspoon of cumin, and 1 teaspoon of oregano until evenly coated.
2. 2Heat a large heavy-bottomed pot or Dutch oven over medium-high heat (approximately 375°F/190°C). Add the seasoned pork cubes and brown them on all sides for 8-10 minutes, working in batches if necessary to avoid overcrowding. Remove the browned pork from the pot and set aside.
3. 3Reduce the heat to medium. Dice the 1 medium onion into 1/2-inch pieces and mince the 4 cloves of garlic. Add the diced 1 medium onion and minced 4 cloves of garlic to the pot, cooking for 5-7 minutes until the onion softens and becomes translucent.
4. 4Stir in the 2 tablespoons of Aji Panca paste and cook for 1 minute, stirring constantly. Return the browned pork to the pot, then pour in the 2 cups of chicken broth. Bring the liquid to a gentle simmer (small bubbles appearing at the edges) over medium heat (approximately 200°F/93°C). Reduce heat to low, cover, and cook for 2 to 2.5 hours, or until the pork is very tender and easily shreds with a fork, reaching an internal temperature of 205°F/96°C.
5. 5Carefully remove the tender pork from the pot and place it in a large bowl, then shred it into small pieces using two forks. Strain the cooking broth through a fine-mesh sieve into a separate heatproof bowl and reserve it. In a large mixing bowl, combine the 2 cups of coconut flour and the 1/2 cup of coconut oil, then gradually add approximately 1 to 1.5 cups of the reserved warm pork broth, mixing until a soft, pliable, non-sticky dough forms.
6. 6Lay one of the 12 large plantain leaves flat on a clean surface. Spread about 1/4 cup of the masa dough evenly in a rectangle shape in the center of the leaf, leaving a border around the edges, then place about 2-3 tablespoons of the shredded pork filling in the center of the masa.
7. 7Fold the long sides of the plantain leaf over the filling, then fold the short ends to create a secure packet, ensuring the tamale is tightly enclosed. Repeat this process for all 12 plantain leaves and fillings.
8. 8Arrange the folded tamales in a large steamer basket set over a pot with about 2 inches of boiling water, ensuring the water does not touch the bottom of the basket. Cover the steamer tightly and steam over medium-high heat (approximately 212°F/100°C for boiling water) for 45-60 minutes, or until the masa is firm to the touch and separates easily from the plantain leaf.
9. 9Carefully remove the tamales from the steamer and let them cool for 10-15 minutes before unwrapping. This cooling period allows the masa to set fully, preventing it from crumbling when served.

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