RECIPES FOR PORK TAMALES RECIPES

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TíA CHITA’S TRADITIONAL MEXICAN PORK TAMALES RECIPE | FOOD ...



Tía Chita’s Traditional Mexican Pork Tamales Recipe | Food ... image

We felt tamales were appropriate for Día de los Muertos because of how labor intensive they are. The "tamalada," a family gathering to make tamales, allows us an opportunity to gather as a family to celebrate and honor our ancestors' memory, and at the end of the day, everyone takes home at least a dozen. What makes Tía Chita’s recipe different is the amount of manteca (lard) we use to make it easier for the tamales to slide off the leaf.

Provided by Food Network

Categories     main-dish

Total Time 5 hours 0 minutes

Cook Time 1 hours 30 minutes

Yield 30 to 32 tamales

Number Of Ingredients 13

2 1/2 pounds bone-in pork butt roast
2 tablespoons olive or vegetable oil 
1 teaspoon whole black peppercorns 
3 dried bay leaves 
1/2 medium onion 
4 large cloves garlic 
Kosher salt 
30 to 32 corn husks (from one 8-ounce package) 
2 ancho chiles  
1/2 teaspoon ground cumin 
12 ounces lard 
4 cups masa harina preparada (instant corn flour) for tamales, such as Maseca Tamal 
3/4 teaspoon baking powder 

Steps:

  • There are a few steps to making tamales and it is usually an all-day affair.
  • Cooking the meat: Chop the pork butt into 3-inch cubes; reserve the bone.  
  • Add the oil to a large pot or Dutch oven and place over medium-high heat (we use a Dutch oven because it seems to cook faster). Add the pork butt to the pot. Sear the sides slightly until just golden, 2 to 3 minutes per side. Add the peppercorns, bay leaves, onion, 3 cloves of the garlic and 1 tablespoon salt. Add 2 to 4 cups of water, or enough to cover the pork butt, then add the reserved bone. Cover the pot with a tight-fitting lid and bring it to a boil. Cook on medium heat until very tender, about 2 hours. 
  • Preparing the corn husks: Separate the corn husks and take off all the little hairs and dust from them. Allow them to soak in hot water while the pork is cooking (or soak overnight).  
  • Carefully remove the pork from the broth with tongs to a plate or cutting board. Pour the leftover broth through a colander into a large bowl so that all the onion and other ingredients stay behind. Set the strained broth aside for later (about 4 cups). 
  • Shred the meat with 2 forks into small bite-size pieces. (You want it small enough that you aren’t getting large pieces or chunks into the tamal.) Transfer to a medium saucepan. 
  • Preparing the chile: Cut the stems from the ancho chiles, open them and remove all the seeds and veins. Put them in a 3-quart saucepan, cover with water and add 1 teaspoon salt. Place over medium-high heat and bring to a boil. Once the water is boiling, remove from the heat, set aside, cover and let steam for 5 minutes.
  • To a blender, add the softened chiles, ground cumin and 1/4 teaspoon salt and blend. Press in the remaining clove of garlic and slowly add 2/3 cup of the reserved pork broth. Continue to blend until smooth. Pour through a fine-mesh strainer into a medium bowl. Reserve 1/4 cup of the chile mixture for the masa, then pour the remaining red chile sauce over the shredded pork and mix together to combine. Keep warm over low heat. 
  • Preparing the masa: Melt the lard in a small saucepan over medium-low heat. Pour the melted lard into a large bowl. Add the masa harina to the bowl of lard, then add the baking powder, 3/4 teaspoon salt, reserved 1/4 cup of the red chile sauce and 1/2 cup of the reserved pork broth. Knead well. Add more pork broth as needed until the dough is moistened and fluffy. 
  • Assembling the tamales: Drain the husks and pat them dry with a clean towel. Spread the kneaded masa onto the smooth side of the corn husks with a spoon in the center of the husks (2 to 3 tablespoons of masa per husk). Add the meat to the center of the masa, 1 to 2 tablespoons per husk. Fold over the husks in half vertically so that the masa wraps around the filling completely. Fold the pointy side up at the end to hold the tamale in place. 
  • Cooking the tamales: Arrange the tamales open-side up around the inside of a steamer basket that fits into a large (10-quart) pot, packing the tamales together. If there's extra space in the steamer basket, place a mason jar or small heatproof ceramic bowl upside down in the center, arranging the tamales around it. Arrange a layer of husks around the sides of the steamer basket and up over the top of the tamales and cover with a damp kitchen towel. Fill the large pot with 1 to 2 inches of water. (Note: You can put a penny at the bottom of the pot so you can hear it rolling when you need more water.) Bring the water to a rolling simmer over medium-high heat, then reduce to medium low, set the steamer basket inside of the pot and cover with a tight-fitting lid. Allow the tamales to steam for 1 to 2 hours or until the masa pulls away from the husks. Let sit to cool down for 5 to 10 minutes. Use tongs to remove the tamales afterwards and set on a jelly roll pan to cool down. 

TAMALES RECIPE | MARCELA VALLADOLID | FOOD NETWORK



Tamales Recipe | Marcela Valladolid | Food Network image

Provided by Marcela Valladolid

Total Time 2 hours 15 minutes

Cook Time 45 minutes

Yield 16 tamales

Number Of Ingredients 20

8 ounces lard
2 cups masa harina 
2 teaspoons baking powder 
1 1/2 teaspoons salt 
2 cups homemade chicken broth, hot 
16 big, unbroken dry corn husks 
Roasted Poblano and Oaxaca Cheese Filling or Guajillo Chicken Filling, recipes follow
2 poblano chiles
Salt
1 cup shredded Oaxaca cheese or other melting cheese like mozzarella 
2 pounds bone-in chicken breast
7 cloves garlic
2 white onions, 1 halved, 1 quartered 
2 bay leaves 
12 guajillo chiles, stemmed, seeded and deveined 
1/2 teaspoon whole cumin seeds
4 whole cloves 
2 tablespoons vegetable oil 
Salt
Freshly ground black pepper

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.

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TíA CHITA’S TRADITIONAL MEXICAN PORK TAMALES RECIPE | FOOD ...
We felt tamales were appropriate for Día de los Muertos because of how labor intensive they are. The "tamalada," a family gathering to make tamales, allows us an opportunity to gather as a family to celebrate and honor our ancestors' memory, and at the end of the day, everyone takes home at least a dozen. What makes Tía Chita’s recipe different is the amount of manteca (lard) we use to make it easier for the tamales to slide off the leaf.
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