Source: Campbell's Recipes

South of the Border Shredded Pork Tamales
Instead of corn husks, these tamales use cornmeal wrappers filled with cinnamon and picante seasoned pork.  This twist on traditional tamales is so tasty that it may become your favorite!
Serves: 16 servings
Prep Time: 75 minutes
Cook Time: 1 1/2 hours


1 pound boneless pork loin, cut into thick slices
1/2 teaspoon ground cinnamon
1 tablespoon vegetable oil
1 jar (16 ounces) Pace® Picante Sauce
pre-cooked extra-fine cornmeal or 1 2/3 cups masa harina
6 tablespoons shortening
2 2/3 cups boiling water
Pace® Chunky Salsa 

Season the pork with the cinnamon. Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until it's well browned on all sides. Add the picante sauce and heat to a boil. Reduce the heat to low. Cover and simmer for 45 minutes or until the pork is tender. Cool the pork slightly. Shred the pork, using two forks and return to the sauce.
Place the masa harina and shortening in a medium bowl. Beat until mixed, using an electric mixer on low speed. Slowly beat in the water. Cut 16 (12-inch) squares of aluminum foil. Evenly divide the masa harina mixture among the 16 foil squares. Top each with about 3 tablespoons of the pork mixture. Roll up, using the foil to help shape the tamales, twisting the foil ends.
Place the tamales in a steamer over boiling water and steam for 1 hour. Serve the tamales with salsa for dipping.
Alternate Preparation: For traditional tamales, use dried corn husks as follows: In a 3-quart saucepan, place about 24 dried corn husks in water to cover and heat to a boil over high heat. Remove the saucepan from the heat. Place a plate on top to keep the husks submerged for 1 hour. Pick out 16 nice corn husks. Use some of the remaining husks to line the steamer. Prepare the tamales as above, but place the pork mixture on the husks and roll up. Tie with a string or strips of remaining corn husks. Cover and steam as above.