¼ Cup Masa Harina
½ Cup Yellow Corn Meal
¼ Cup Sugar
1 tsp Salt
2 tsp Baking Powder
1 Can Cream Style Corn
¼ Cup Melted Butter
¼ Cup Water
1 4-5 lb Pork Butt
1 Cup CaJohns Yucatan Pit Marinade
1-2 Cans of Beer
4 oz CaJohns Sandia Spice Blend
4 oz CaJohns Chop House Spice Blend
CaJohns Smoked Chile Sauce
1 Red Onion (sliced thin)
1 Cup White Vinegar
½ Cup Sugar
1 tsp Salt
1 tsp Course Ground Black Pepper
1 tsp Granulated Garlic
For the Onions: Put the sliced onion in a Mason style jar. In a saucepan, add remaining ingredients and bring to boil. Carefully pour the hot liquid into the jar with the onions making sure the onions are completely covered by the liquid. Put the lid on the jar tightly and let cool. Once the onions are cool, put them in the refrigerator. These onions are delicious right away, but get better if they sit for a day or two.
For the Pork: Pre-heat oven to 250°. Mix the Sandia and Chophouse Spice Blends. Rub the pork butt with the mix making sure to evenly coat the entire piece of meat. Place the seasoned meat in a small roasting pan. Add the Yucatan Pit marinade to pan and then the beer making sure to not rinse off the seasoning. The liquid should come half way up the side of the meat. Place the lid on the pan or cover tightly with foil. Place on center rack of oven and cook for 4-5 hours or just until meat is tender and can easily be pulled apart. Remove the meat from the pan to a platter and let rest for at least 20 minutes. Save the liquid from the pan and skim off the fat. Once the meat has rested, pull apart and drizzle with the reserved liquid to ensure the meat stays moist. Cover the meat and keep warm.
Corn Cake: Once the pork is done, put together the corn cake. Set oven to 350°. Add all dry ingredients in a bowl and mix thoroughly. Stir in the wet ingredients and mix until there are no lumps and the butter is completely incorporated. Pour into a lightly greased 9” X 5” pan. Bake on the center rack of the oven for 40 min or until the center of the cake no longer jiggles when the pan is moved.
Assemble the Tamales: Cut one of the dry corn husks into a 6” X 6” square and place in the center of plate. Place a ¼ to ½ cup scoop of the warm corn cake in the center of the husk square and flatten out into a 4 inch circle. Pile 4 to 6 ounces of warm pulled pork on top of the spread out corn cake and drizzle with CaJohns Smoked Chile Sauce. Top with the pickled onions and garnish with a sprig of fresh cilantro. Enjoy!