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Receta Red Chile Pork Tamales
by Global Cookbook

Red Chile Pork Tamales
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Ingredientes

  • 2/3 c. fresh pork lard chilled
  • 1 tsp baking pwdr
  • 1 tsp salt
  • 2 c. coarsely-grnd fresh masa or possibly
  • 1 3/4 c. masa harina mixed with
  • 1 c. plus 2 Tbsp. warm water
  •     cooled to room temperature
  • 2/3 c. chicken or possibly beef or possibly vegetable stock
  • 4 ounce dry corn husks
  • 6 lrg dry New Mexico chiles
  • 2 x garlic cloves finely minced
  • 1/4 tsp freshly-grnd black pepper
  • 1/8 tsp grnd cumin
  • 12 ounce lean boneless pork shoulder cut 1/2" cubes
  • 1 tsp salt

Direcciones

  1. TO MAKE THE BATTER: In the bowl of an electric mixer fitted with the paddle attachment, combine the lard, baking pwdr, and salt. Beat till light and fluffy. Add in 1 c. masa and 1/3 c. stock; beat till thoroughly combined. Add in the remaining masa and 1/3 c. stock; beat till light and fluffy, about 2 min. The batter should be soft but it should hold its shape in a spoon. If using fresh masa, test the batter to determine if it is adequately fluffy (this will ensure light and tender tamales): Drop 1 tsp. batter into a c. of cool water. If it floats to the surface, it is ready. Chill at least 1 hour. Store batter in an airtight container, refrigerated, up to 2 days.
  2. TO MAKE THE WRAPPERS: 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. 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.
  3. TO MAKE THE FILLING: Remove stems from chilies, seed and tear into 4 pcs. In the jar of a blender, combine chiles, garlic, pepper, and cumin. Add in 1 1/2 c. water, and blend till a smooth puree forms. Strain mix into a medium saucepan. Add in the pork, 1 3/4 c. water, and salt. Place over medium heat; cook, stirring frequently, till liquid has reduced to the consistency of a thick sauce and the meat is very tender, 50 to 60 min. Using a fork, break up the meat. Return the tamale batter to the mixer. On low to medium speed, mix the batter for a few seconds to lighten the dough. Add in 3 Tbsp. sauce; mix again to combine. You may need to add in a few Tbsp. or possibly so of chicken stock. The batter shouldn't be stiff, but slightly loose and not runny. Remember, the lighter the batter, the more tender the tamale.
  4. TO ASSEMBLE THE TAMALES: 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 sufficient, tie two together. Place another long piece, lightly dry, on work surface, pointed end away from you; scoop 1/4 c. 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 Tbsp. filling down the center. Bring long sides together to create 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. Reserve smaller husks to line the steamer basket and cover the tamales.
  5. TO STEAM THE TAMALES: Set steamer over high heat. When steam puffs out, reduce the heat to medium. Steam 1 hour 15 min, 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 min. Remove from heat; let stand 15 min for batter to hard up. They will remain hot for about 1 hour. Serve with Roasted Tomatillo-Chipotle Salsa.
  6. Makes 12.
  7. Cuisine: "Mexican"
  8. Yield: 12 tamales