HEALTHY TAMALES RECIPE RECIPES

Steps:

• In a small bowl, combine the chili powder, kosher salt, paprika, smoked paprika, garlic powder, onion powder, cayenne pepper, black pepper and cumin. Divide the mixture in half and reserve 1 half for later use.
• Cut the Boston butt into 6 even pieces and place into a 6 to 8-quart saucepan. Add half of the spice mixture and enough water, 3 to 3 1/2 quarts, to completely cover the meat. Set over high heat, cover and bring to a boil. Once boiling, reduce the heat to low and simmer until the meat is very tender and falling apart, 2 to 2 1/2 hours. Remove the meat from the cooking liquid to a cutting board. Leave the cooking liquid in the pot. Both meat and liquid need to cool slightly before making dough and handling. Remove any large pieces of fat and shred the meat into small pieces, pulling apart with your hands or using 2 forks.
• Place a 4-quart saucepan over medium heat and add the vegetable oil. Once shimmering, add the onion and cook, stirring occasionally, until they are semi-translucent, approximately 3 minutes. Add the garlic, jalapeno, and remaining half of the spice mixture and continue to cook for another minute. Add the meat and cook until heated through, 2 to 3 minutes. Remove from the heat.
• While the meat is cooking, place the husks in a large bowl or container and submerge completely in hot water. Soak the husks until they are soft and pliable, at least 45 minutes and up to 2 hours.
• For the dough:
• Place the cornmeal, salt, and baking powder into a large mixing bowl and combine. Add the lard and using your hands, knead together until the lard is well incorporated into the dry mixture. Gradually add enough of the reserved cooking liquid, 3 to 4 cups to create a dough that is like thick mashed potatoes. The dough should be moist but not wet. Cover the bowl with a damp towel and set aside until ready to use.
• To assemble the tamales:
• Remove a corn husks from the water and pat dry to remove excess water. Working in batches of 6, lay the husks on a towel and spread about 2 tablespoons of the dough in an even layer across the wide end of the husk to within 1/2-inch of the edges. Spoon about 1 tablespoon of the meat mixture in a line down the center of the dough. Roll the husk so the dough surrounds the meat, then fold the bottom under to finish creating the tamale. Repeat until all husks, dough and filling are used. Tie the tamales, around the center, individually or in groups of 3, with kitchen twine.
• To cook the tamales:
• Stand the tamales upright on their folded ends, tightly packed together, in the same saucepan used to cook the meat. Add the reserved broth from making the dough and any additional water so the liquid comes to 1-inch below the tops of the tamales. Try not to pour the broth directly into the tops of the tamales. Cover, place over high heat and bring to a boil, approximately 12 minutes. Remove the lid, reduce the heat to low, to maintain a low simmer, and cook until the dough is firm and pulls away easily from the husk, 1 to 1 1/2 hours.
• Serve the tamales warm. For a 'wet' hot tamale, serve with additional simmering liquid. Store leftover tamales, tightly wrapped in plastic wrap, in the freezer, for up to a month. To reheat, remove the plastic wrap and steam until heated through.;

Steps:

• Put the lard in the bowl of a mixer and beat on medium speed until light and fluffy, 5 minutes. Add the masa harina and beat for 2 minutes more. Add the baking powder and salt and continue to beat until incorporated, about 5 minutes. Add the broth and continue to beat until the masa is soft and fluffy (the masa should come off the bowl easily). Set aside, cover with a damp towel and let rest for about 10 minutes, or until ready to use.
• Put the corn husks in a large pot, cover with water and bring to a boil. Simmer, uncovered, until soft, about 8 minutes. Drain.
• To fill the tamales: Holding an open softened corn husk in one hand, spread about 2 tablespoons of the dough on the husk beginning 1 inch from the wider top and ending at least 1 1/2 inches from the narrower bottom, leaving a 1 1/2-inch border on either side. Sprinkle about 1 tablespoon of filling down the center of each tamal. Fold the sides of the husk up and over the filling, tucking the ends under. Continue with the remaining dough.
• Put the folded tamales in the steamer basket of a large pot. Add enough water to cover the bottom of the pot by several inches, but not enough to touch the tamales themselves. Bring to a boil, cover with a towel and lid and steam over medium-low heat for 1 hour, adding additional water to the pot as necessary; do not allow the pot to boil dry. Open a tamal and check for doneness; the tamal should be firm and pull away from the husk without sticking. If still sticky, continue steaming until done, up to another 15 minutes.
• Char the poblanos directly over a gas flame on the stove or under the broiler until blackened on all sides. Enclose in a plastic bag and let steam for about 10 minutes.
• Peel, stem, seed and devein the chiles. Slice into 1/4-inch strips lengthwise and season with salt. Place 2 to 3 rajas (pepper strips) and 1 tablespoon shredded cheese in each tamal.
• For the guajillo chicken filling: Put the chicken, 3 cloves of the garlic, the halved onion and the bay leaves in a large heavy saucepot and add enough water to cover the chicken. Bring to a boil and reduce to a simmer. Simmer for 15 minutes, then skim and cover the pot. Continue to simmer until the chicken is fully cooked, 30 more minutes. Set aside until the chicken is cool enough to handle.
• Add the chiles, remaining 4 cloves garlic and the quartered onion to a pot with 4 cups of water. Bring to a boil and remove from the heat. Transfer the ingredients to a blender. Add the cumin and cloves and process until smooth.
• Heat the vegetable oil over medium-high heat in a large heavy saucepot. Transfer the chile mixture to the pot and bring to a boil. Reduce to a simmer and simmer for 15 minutes.
• Shred the chicken, discarding the bones and excess fat. (Reserve the cooking liquid for another use.) Transfer the shredded chicken into the simmering salsa. Cook until reduced by two-thirds and the flavors are incorporated, about 15 minutes. Season with salt and pepper.
• When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; this will prevent the vacuum effect that creates heat explosions. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.