Make It
Step 1
Soak corn husks in water for at least 1 hour.
Step 2
Heat oil over medium heat in a large saucepan. Add pork, onion and garlic; cook, stirring occasionally, for 15 minutes.
Step 3
Add tomato sauce and bell pepper; cook, stirring frequently, for 7 minutes. Remove from heat. Set aside.
Step 4
Place corn in a food processor. Pulse 5 to 7 times or until corn is a thick, chunky consistency.
Step 5
Add corn to pork; stir. Add masa; stir until combined.
Step 6
Place corn husk on a flat surface, pointy side down. Spread ¼ cup pork mixture on husk. Fold sides, overlapping over filling, then fold pointy side up. Repeat with remaining filling and husks.
Step 7
Arrange tamales upright on steamer rack. Fill with hot water to right below the rack.
Step 8
Cover top of tamales with remaining husks and damp towel; cover with lid. Bring to a boil; reduce heat to medium, adding water as needed. Steam for 2 hours or until masa pulls away from husk.
Step 9
Serve warm with a side of sour cream.
Add 1/3 cup of roasted green chile strips to the mix for a spicy kick.
