Recipe courtesy of Sysco
Yield: 24 servings (48 tamales)
9 Cups Pork Shoulder, braised, pulled
12 Cups White Corn Masa
3 Cups country Style Sweet Potato
Lard as needed
Liquid from braising as needed
48 Corn husks, soaked for 3 hours
6 Granny Smith Apples
48 Slices Honeydew
1 1/2 Cups yogurt sauce
1 1/2 Cups peach jalapeno dressing
24 Green Onions
144 Slices Roasted Pepper Strips
Soak corn husks for minimum 3 hours. Grill and chill apple and melon slices. Make masa according to supplier instruction. Run cooked sweet potato through a ricer and dry with a clean towel, mix into finished masa. At wide end of corn husk, place a rectangle of masa, lay cooked pork on top, roll the husk and fold the pointed end; fold on the bottom and place in a perforated pan and steam for 1 hour. For plating, drop fruit at random and garnish with both dressings, pepper strips and green onion. Tie with a strip of corn husk.