Pork Tamales with Red Chile - Seasonal Recipe
Jump to navigation
Jump to search
Pork Tamales with Red Chile
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
- Simmering — Simmer pork in salted water with 2 garlic cloves for 2–3 hours until tender. Reserve broth. Shred pork.
- 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.
- 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").
- 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.
- 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.
- Resting — Rest 10 minutes before serving.