Recipe(tried): Pork Tamales -

* Exported from MasterCook *

RED-CHILE PORK TAMALES

Recipe By : Rick Bayless
Serving Size : 12 Preparation Time :0:00
Categories : Mexican

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Dough:
2/3 cup lard -- chilled
1 teaspoon baking powder
1 teaspoon salt
1 3/4 cups masa harina
1 cup hot water
2 tablespoons hot water
2/3 cup stock
Filling:
6 large dried New Mexico chilis -- seeded, torn
2 cloves garlic -- finely chopped
1/4 teaspoon pepper
1/8 teaspoon ground cumin
12 ounces pork shoulder -- cubed
1 teaspoon salt

To make the batter:
1. In the bowl of an electric mixer fitted with the paddle attachment, combine
the lard, baking powder, and salt. Beat until light and fluffy. Add 1 cup masa
and 1/3 cup stock; beat until thoroughly combined. Add the remaining masa and
1/3 cup stock; beat until light and fluffy, about 2 minutes. The batter should
be soft but it should hold its shape in a spoon.

2. If using fresh masa, test the batter to determine if it is adequately fluffy
(this will ensure light and tender tamales): Drop 1 teaspoon batter into a cup
of cold water. If it floats to the surface, it is ready.

3. Refrigerate at least 1 hour. Store batter in an airtight container,
refrigerated, up to 2 days.

To make the wrappers:
1. Reconstitute the corn husks by placing them in a deep saucepan and covering
them with water. Set saucepan over high heat, and bring to a boil.

2. Transfer husks and water to a heat-proof bowl. Set a small plate on top of
husks, keeping them submerged. Soak 1 hour. Remove from water.

To make the filling:
1. In the jar of a blender, combine chiles, garlic, pepper, and cumin. Add 1
1/2 cups water, and blend until a smooth pur e forms.

2. Strain mixture into a medium saucepan. Add the pork, 1 3/4 cups water, and
salt. Place over medium heat; cook, stirring frequently, until liquid has
reduced to the consistency of a thick sauce and the meat is very tender, 50 to
60 minutes. Using a fork, break up the meat.

3. Return the tamale batter to the mixer. On low to medium speed, mix the
batter for a few seconds to lighten the dough. Add 3 tablespoons sauce; mix
again to combine.

4. You may need to add a few tablespoons or so of chicken stock. The batter
should not be stiff, but slightly loose and not runny. Remember, the lighter
the batter, the more tender the tamale.

To assemble the tamales:
1. Unroll one large reconstituted corn husk; tear lengthwise along grain to
make 1/4-inch-wide strips (two per tamale); if strips aren't long enough, tie
two together.

2. Place another long piece, lightly dried, on work surface, pointed end away
from you; scoop 1/4 cup batter onto middle of one end. Spread into a 4-inch
square, leaving a 1 1/2-inch border on pointed end and a 1-inch border on the
other sides. Spoon 2 tablespoons filling down the center. Bring long sides
together to form a cylinder, making sure the batter encases filling. Fold the
pointed end under; tie loosely with husk strip. Fold the flat end under; tie.
Repeat.

3. Reserve smaller husks to line the steamer basket and cover the tamales.

To steam the tamales:
Set steamer over high heat. When steam puffs out, reduce the heat to medium.
Steam 1 hour 15 minutes, adding more water when necessary. To check for
doneness, unwrap a tamale: If ready, dough will come free from wrapper and feel
soft. If dough sticks to wrapper, rewrap, and steam 15 to 20 more minutes.
Remove from heat; let stand 15 minutes for batter to firm up. They will remain
warm for about 1 hour. Serve with Salsa, or a Mexican sauce like Mole.


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This is a good recipe, but there are several things you can do to make your
life easier! I often make tamales out of leftover roasts: pork, beef,
whatever. I just cook the leftovers with salsa and spice to my taste in a
crockpot until the meat shreds easily. Use this mixture to fill the tamales.
If you live in a Hispanic area, you can often buy the dough already made,
(fresh masa) and it is much better than that you make with the instant masa.
I personally don't think tamales are worth making unless you make a lot, and I
like to freeze them after they have been steamed. They make a really quick,
delicious lunch that way!
I have quite a collection of tamale recipes if you are interested in branching
out --- let me know by e-mail if you are interested.