Oaxaca Style Tamales

• 1 1/8 pounds dough tortilla
• 1 1/4 cups vegetable shortening melted at room temperature
• 1 teaspoon salt
• 1/2 tablespoon water cold, you can put it in the freezer for 15 minutes
• 1 cup pork stock you can obtain the stock when you cook the pork in this recipe
• 1 1/8 pounds pork legs
• 2 bay leaves
• 2 green bell peppers
• 1 onion
• 1 cup mole sauce can be found under the brand Dona Maria in most Latin American supermarkets
• banana leaves cut in large squares
• salt as desired

1. Place the pork legs, bay leaves, green bell peppers, onion, and salt in a pressure cooker, and let it cook for 15 minutes on high once the steam is coming out.
2. Let it cool off and shred the pork legs.
3. Mix the vegetable shortening and water until soft using a whisk.
4. Slowly add 1 tablespoon tortilla dough and 1 cup pork stock to the vegetable shortening while mixing. Repeat until you add all the dough to the shortening.
5. Prepare the mole sauce by following the instructions in the package and mix it with the pork legs.
6. Carefully heat the banana leaves on the stove. This should soften them.
7. Place the banana leaves on the counter, spread 3 tablespoons tamales dough in the middle of each leaf, and spread enough mole/pork mix over the dough.
8. Fold both sides of the banana leaves into the center (lengthwise) and then fold the shorter outer portions into the center as well. The edges should be facing the counter.
9. Cook the tamales in a steamer for 1 hour.
10. Let them cool off for 10 minutes before serving.

tortilla, vegetable shortening, salt, water cold, pork stock, pork legs, bay leaves, green bell peppers, onion, mole sauce, banana, salt

Taken from www.yummly.com/recipe/Oaxaca-Style-Tamales-549015 (may not work)