Ingredients
- Red-Chile, Pork Tamales
- This is the traditional preparation of tamales.
- Masa
- 2 cups masa harina
- 1 1/2 cups chicken stock, hot
- 1 1/2 teaspoons salt
- 1 cup lard or vegetable shortening
- 2 teaspoons baking powder
- Filling
- 1/4 cup peanut or vegetable oil
- 2 1/2 pounds pork roast, cut in 3/4 inch cubes
- 1 large onion, diced
- 2 tablespoons minced garlic
- 4 cups chicken broth or water
- 2 teaspoons ground coriander seed
- 2 teaspoons ground cumin seed
- 2 teaspoons dried Mexican oregano
- 1 cup red-chile powder
- 2 tablespoons honey
- 2 tablespoon sherry vinegar
- salt to taste
Preparation
Step 1
MASA
Place masa harina in a large bowl. Pour in hot chicken stock and combine well with a rubber spatula. Cover and let stand for 30 minutes. Add remaining ingredients, mix until thoroughly combined and adjust consistency with warm water.
FILLING
Preheat the oven to 350 degrees. Heat the oil in a large skillet and brown pork in batches. Set the pork aside. Add the onion to the skillet and sauté until golden. Add the garlic and sauté for 1 minute. Deglaze the skillet with one cup of the chicken broth, loosening the browned bits with a spoon.
Add the coriander, cumin, oregano, red-chile powder, honey, vinegar, and salt to the pan. Add the cooked onions, garlic, and broth.
Place the browned pork, chile marinade in an ovenproof pot or dish, stir to combine and bake for 1 hour or until pork is tender.
Shred pork with two forks until desired consistency is achieved.
COOKING
Follow step-by-step instructions to fill and wrap the tamales.
Pre-soak your corn husks in water until pliable. Layer a tablespoon of masa and filling inside.
Fold each side of the hust over the filling so the filling is covered. Fold both ends of the husk over. Fold them in the same direction so all the flaps face down.
Using narrow strings pulled form a husk, tie a bow around the package to keep it closed.
Steam over simmering water for 45 minutes to an hour, depending on size.