Pork Carnitas Tamales

Directions

1. Line rimmed baking pan with parchment paper. In large saucepot, add corn husks and hot water to cover; let stand 30 minutes and drain.
2. In large skillet, heat oil over medium-high heat. Add pepper; cook 3 minutes or until tender-crisp, stirring occasionally. Add garlic; cook 1 minute or until fragrant, stirring frequently. Stir in pork, corn, HERDEZ^® Avocado Tomatillo Salsa Mild, cumin and cinnamon; cook 2 minutes or until thickened and heated through, stirring occasionally.
3. In large bowl, whisk masa flour and salt. In medium saucepan, heat shortening over medium heat 5 minutes or until melted; slowly stir into masa mixture. Stir 4 1/2 cups warm water into masa mixture until smooth and creamy dough forms.
4. Place 1 corn husk, short end facing you, on work surface. Spread heaping 1/4 cup dough into 5 x 4-inch rectangle over corn husk; place 2 tablespoons filling lengthwise down center of dough. Fold long ends of corn husks over filling, then fold bottom end of corn husk over center of tamale; place on prepared pan. Repeat with 23 corn husks, and remaining dough and filling to make 23 more tamales.
5. In large steamer pot, add 4 cups water; place steamer rack in pot and line with 4 corn husks. Heat to a boil over high heat. Shingle tamales, open side up, in pot; cover with remaining 4 corn husks. Cover pot and reduce heat to medium-low; steam tamales 1 hour or until tamales easily come away from corn husks.
6. Serve tamales with lime wedges and salsa, if desired.