Cooking Directions

• Season the pork chops with the cumin. Cook the chops in a nonstick skillet over medium-high heat until they're well browned on both sides. Stir 1 cup picante sauce and ground chipotle in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 45 minutes or until the chops are cooked through. Cool slightly. Shred the pork, using two forks.
• Stir the lime juice, corn, olives, raisins, peanuts and 1 cup picante sauce into the shredded pork.
• Beat the masa harina and shortening in a medium bowl with an electric mixer. Slowly beat in the water and 1/2 cup picante sauce. Divide the mixture into 12 portions. Spread or press each portion in a 4-inch square on a 12-inch square sheet of aluminum foil. Top each with 1/4 cup pork mixture and fold in sides of masa harina mixture to enclose the filling. Roll up in foil, twisting the ends.
• Place the tamales in a steamer over boiling water. Steam for 1 hour. Serve with additional picante sauce.

Ingredients

• 0.75 pound boneless pork chop (about 3 pork chops)
• 1.25 teaspoons ground cumin
• 2 jars (16 ounces each ) Pace® Picante Sauce
• 0.5 teaspoon ground chipotle chile powder
• 3 tablespoons lime juice
• 1 cup whole kernel corn
• 6 large pimento-stuffed olives, cut up
• 0.25 cup raisins
• 3 tablespoons chopped dry roasted salted peanuts
• 1.333 cups masa harina or precooked yellow cornmeal(masarepa)
• 5 tablespoons vegetable shortening
• 1 cup boiling water