Pork Tamales with Red Chile - Seasonal Recipe

Pork Tamales with Red Chile

🌍 Seasonal, Winter Difficulty: ●●●○○

Tamales are one of the oldest foods in the Americas, consumed by pre-Columbian civilisations for at least 5,000 years; they were portable, long-lasting field rations and ritual foods, and tamale-making is still a communal family tradition at Christmas in Mexico and Central America.

Ingredients

• 1 kg (990g (2.2 lbs)) pork shoulder
• 4 dried guajillo chiles, stems and seeds removed
• 2 dried ancho chiles, stems and seeds removed
• 4 cloves garlic
• 1 tsp cumin
• 1 tsp oregano
• Salt
• 500g (4 cups) masa harina (Maseca)
• 480ml (2 cups) warm pork broth (reserved from boiling pork)
• 180g (¾ cup) lard or vegetable shortening
• 1½ tsp baking powder
• 1½ tsp salt
• 30–35 dried corn husks, soaked in hot water for 1–2 hours until pliable

Method

1. Simmering — Simmer pork in salted water with 2 garlic cloves for 2–3 hours until tender. Reserve broth. Shred pork.
2. Toasting — Toast chiles briefly in a dry skillet; soak in hot water 20 minutes. Blend with garlic, cumin, oregano, and 240ml/1 cup pork broth until smooth. Fry this paste in a little oil 5 minutes; combine with shredded pork. Adjust salt.
3. Beating — Beat lard with electric mixer until fluffy. Gradually mix in masa harina, warm broth, baking powder, and salt. Beat until a small ball floats in water (the "float test").
4. Spreading — Spread 2 tbsp masa on each softened corn husk to a 10×12cm rectangle, leaving borders. Add 1 tbsp filling in the centre. Fold sides of husk over to enclose; fold up the narrow bottom.
5. Step 5 — Stand tamales upright, open end up, in a steamer basket. Steam over simmering water for 60–75 minutes until masa pulls cleanly away from husks.
6. Resting — Rest 10 minutes before serving.

Tags: ) pork shoulder, guajillo chiles, ancho chiles, garlic, cumin · Source: Brittani's Almanac