tamales

Tamales

Personal Note:  SmithCale has literally been begging for me to make tamales for probably a year. And I’ve ignored him because the idea of it overwhelmed me.  Then I had no excuse when Cooking Light not only had a recipe, but pictures on how to make them. After reading over the recipe, I saw ways I could make a few short cuts, so I decided to try it. We bought all the ingredients and I squared away a Saturday to leisurely prep the meat, masa, etc. Then SmithCale and I rolled tamales while SmithE swung in her swing.  All in all, it took about an hour for us to roll about 2 dozen tamales! With all seriousness, if you are coming to our area and want to hang out; we can make tamales! Because what else am I going to do with all this extra lard?? 

Plan of Attack:

1. Prepare filling

2. Prepare Masa

3. Make Tamales

4. Steam

Ingredients for 2 dozen:

Filling:

3lbs Boston Butt (pork shoulder roast)

1 C chopped onion

9 crushed garlic cloves

1 tsp toasted cumin seeds

1 small can chipotle chiles in adobo

1 C chicken stock

1 tsp orange zest

1 tsp unsweetened cocoa powder

¼ tsp ground coffee

Masa Harina:

2-1/2 C chicken stock

2 ancho chiles

1 C frozen corn kernels

4 C instant Masa Harina

1-1/4 tsp salt

1-1/2 tsp baking powder

½ C chilled lard

Dried corn husks

Instructions:

1. Preheat oven to 300 degrees

2. Soak corn husks in water 30 minutes before assembly!

3. Prep filling: heat oil in Dutch oven over medium-high heat. Sprinkle pork with salt and pepper and brown on all sides (for about 10 minutes); remove pork from pan.

4. Add onion and garlic to the Dutch oven and sauté for 3 minutes, stirring occasionally. 

5. Stir in cumin, chipotle chiles in adobo; sauté for 1 minute (keep head away from pan)

6. Add 1 C stock, orange zest, cocoa powder & coffee; bring to a boil

7. Return pork to pan, cover and bake for 3 hours at 300 degrees. When pork done, shred with forks and return to sauce.

8. Increase oven temperature to 450 degrees

9. Prep masa: in a bowl add 2-1/2 C stock, frozen corn kernels, and ancho chiles. Microwave for 2 minutes on high.

10. Remove stems and seeds from ancho chiles, then blend in a blender until smooth; set aside.

11. In a food processor, combine masa harina, salt and baking powder. 

12. Add lard and pulse until crumbly

13. Turn on low and slowly pour in corn/chile blended mixture until a dough forms

14. Lay corn husk flat

15. Add 3 tablespoons of masa and mash into a rectangle (4”x3”)

16. Place 1 heaping tablespoon of filling down the side of the rectangle and roll the corn husks until one side of the rectangle meets with the other.

17. Twist the ends of the corn husks, or tear a corn husk into strips and tie the ends of your rolled tamales

18. When finished rolling, place them in a broiler rack

19. Add 2 C HOT water and place a soaked towel on top of tamales (not your best towel)

20. Place in oven for 25 minutes

21. Rewet towel and add 1 more C of hot water to pan

22. Steam for 20 more minutes

23. Remove from oven and allow to stand for 10 minutes

24. Enjoy!

They freeze really well too. Just bundle 5-6 with plastic wrap and cover with heavy duty aluminium foil. To reheat steam for 8-10 minutes. 

Food for Authenticity,

BSmith, forging one meal at a time