• Soak cornhusks for about 10 minutes in hot water until tender and easily bendable. You can use a plate or a mortar stone to weigh them down.
For the filling:
• In a pan, heat olive oil over high heat. Once hot, carefully pour onions and tomatoes into the pan. Stir for 2 minutes over high heat and bring the heat to medium low. Allow to cook for 10 more minutes, stirring occasionally.
• In a mortar, place the oregano, cumin, garlic cloves and 2 tablespoons of water. Grind until you have a pasty consistency. Set aside.
• Pour half of the cooked tomato and onion mixture into a blender and blend with 8oz Las Palmas® Hot Enchilada Sauce. Salt to taste and set aside.
• Toss in the shredded cooked pork (or shredded carnitas) into the hot pan with remaining tomato and onion mixture, stir for two minutes over medium heat, season with salt. Stir in the mortar mixture into the pan until it has fully coated the entire shredded pork. Cook for another 5 minutes over high heat, stirring occasionally. Pour in the blended salsa and allow to simmer under low heat for 10 more minutes. Set aside and keep warm to fill your tamales.
To fill tamales:
• Pat dry your cornhusks. Set one cornhusk down at a time, smoother side up and spread the masa vertically across the husk with the masa spreader. Don't hold back on the masa, the thicker and even the spread, the fluffier your tamales will be. Remember to leave some room, about an inch, at top and bottom. Grab your filling with tongs and place it in the middle of the husk. Bring sides of the husk to meet over each other across and then fold the bottom part over the tamal.
• Carefully place the tamales in your tamal steamer open side up and steam for about 35-40 minutes.