Pork Tamales

Perfect for Christmas time, there is no “right” way to make Tamales. This is a good start, though:

• Makes about 18 tamales

Ingredients

For the Filling:

16 medium (~4oz total) dried guajilla chiles, steamed seeded and torn into several pieces
4 garlic cloves, peeled and chopped
1/2 tsp black pepper (preferrably freshly ground)
1/4 tsp cumin
1 1/2 lb lean boneless pork (preferrably from the shoulder) cut into 1/2 inch cubes
Kosher Salt

For the Batter:

10oz (1 1/4 cup) rich-tasting pork lard, slightly softened – not runny
1 1/2 tsp baking powder
2lb (4 cups) fresh coarse-ground corn masa for tamales
or: 3 1/2 cups dried masa & 2 1/4 cups hot water
1 to 1 1/2 cups chicken broth
1 package dried corn husks (soaked in water overnight) for wrapping

Prepare the Filling

In a food processor, working in batches if necessary, combine the chiles, garlic, pepper and cumin. Add 3 cups water, cover and blend to a smooth puree. Strain mixture through medium-mesh strainer into medium (3qt) saucepain. Add meat, 3 cups water and 1 tsp salt. Simmer, uncovered, over medium heat, stirring regularly, until pork is fork-tender and hte liquid is reduced to consistency of thick sauce (about 1 hour). Use fork to break pork into small pieces. Taste and season with additional salt, if necessary.

Prepare the Batter

With an electric mixer on medium-high speed, beat lard with 2 tsp salt and baking powder until light in texture (about 1 minute). Continue beating as you add the masa in three additions. Reduce speed to medium-low and add 1 cup of broth. Continue beating for another minute until a half-teaspoon dollop of batter floats in a cold cup of water. Beat in enough additional broth to give mixture consistency of soft (not runny) cake batter; it should hold its shape in a spoon. Taste the batter and season with additional salt if necessary. For lightest texture, refrigerate for ~1 hour, then rebeat, adding enough broth to bring it back to its consistency.

Setting up Steamer

Steaming tamales can be done in batches, but if stacked more than two high, they will steam unevenly. Pour an inch of water into bottom of a steamer and boil. It’s best to line the upper part of the steamer with leftover scraps of husks to protect from direct steam and add flavor. Make sure to leave tiny space between husks to allow for condensation runoff. It’s also best to line the top of the steamer with husks to protect from direct contact with steam and add flavor.

Forming the Tamales

Cut (24) 8-10 inch pieces of string. Lay out corn husk with tapering edge toward you. Spread about 1.4 cup of the batter into a 4 inch square, leaving space on all sides with masa. Spoon about 1 1/2 tbl of filling down the center. Pick up the two long sides of the corn husk and bring them together (causing the batter to surround the filling). Secure by loosely tying string around the top. As they’re made, stand tamales on their folded bottoms in prepared steamer. Don’t tie too tightly, or pack them too closely — they will expand when steaming.

Steaming and Serving

When all tamales are in the steamer, cover with leftover corn husks; fill remaining open space with loosely wadded aluminum foil to keep tamales from falling over if needed. Set lid in-place and steam for 1.25 hours over constant heat. Watch carefully to assure water doesn’t boil away and keep steam steady. If necessary, add boiling water if more is required. Tamales are done when husks peel away from masa easily. Let tamales stand for a few minutes to firm-up. For best results, allow tamales to cool and then steam for 15 minutes to serve.

Working ahead

Both filling and batter can be made several days ahead, as can the finished tamales; refrigerate, well-covered.

Adapted from Rick Bayless – Mexico one plate at at a time cookbook