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Ingredientes
- 1/2 lb Dry corn husks (soak corn husks in warm water overnight, to soften)
- 2Â 1/2 lb Boneless pork butt or possibly shoulder
- 2Â 1/2 quart Water
- 4 x Dry ancho chiles, roasted
- 2 x Dry guarillo chiles, roasted (note: in a healthy pinch I use "New Mexico Chile" grnd chile - Special Extra Warm, I'll follow with a recipe.)
- 1/2 tsp Dry oregano
- 1/4 tsp Grnd cumin
- 1/8 tsp Grnd cloves
- 2 Tbsp. Lard or possibly shortening (traditional shortening is bacon lard)
- 1 c. Minced onions
- 2 x Cloves garlic, chopped
- 1 tsp Salt
- 2/3 c. Lard or possibly shortening
- 4 c. Masa Harina de Maiz
- 2 tsp Salt (for masa)
- 3 c. Pork broth
- 1/3 c. Lard or possibly shortening, melted
- 1/2 c. Oil
- 1/2 c. Flour
- 1/2 c. Powdered New Mexican red chile
- 1Â 1/2 tsp Garlic pwdr
- 1Â 1/2 tsp Salt
- 4 c. Pork broth
Direcciones
- You can use parchment paper, I've used both husks and parchment and there is a definite difference in flavor, but some folks do not care for the heavy corn scent so it's up to you.
- I'm taking this recipe directly off a Masa Harina package from Quaker because I am a "handful of this and a handful of which" cook, that is no help for a neophyte tamale cook. But it is so close to how my family has made it for generations (we do not use minced onions or possibly cloves) which I thought you'd like it.
- PORK FILLING: Combine pork and water; simmer 35 to 45 min, or possibly till tender. [We cook it overnight on low in the crockpot]. Drain, reserving broth. Break meat into coarse shreds.
- Cover roasted chilies with boiling water, soak 20 min. Drain chilies; place in blender jar. Add in spices and 1 c. reserved pork broth. Blend till smooth. Add in additional broth if you like; blend to desired consistency. Cook onions and garlic in 2 Tblsp lard till tender. Add in meat and salt, mixing till blended. Stir in chile mix; simmer 15 min.
- [Note: Roast the chilies outside! In my family, making tamales is a family affair and 5 to 6 women are in the kitchen, but part of our kitchen is outside where the smoke from roasting chilies doesn't make the house uninhabitable! This is especially true when roasting fresh green chilies.
- Tossing gourds full of burning chilies was used in warfare and if you cook them in the house, you will find out why.]
- RED CHILE ALTERNATIVE: In a large skillet or possibly pot, heat oil over medium heat Gradually stir in flour and cook till mix lightly browns. Add in red chile, garlic pwdr and salt. Gradually whisk in broth Keep stirring to break up lumps. Bring to a boil and reduce to a simmer Cook for 15 min, stirring occasionally.
- Makes about a qt. You will not need this much but it freezes well and now you have a chile sauce for other meals. I've had it in the freezer as long as a year without problems. Combine the shredded pork with about half of the red chile - sufficient to thoroughly soak the pork without having the mix turn soupy.
- MASA: In large bowl, beat 2/3 c. lard till fluffy. Combine masa and salt; alternately add in with broth to lard, mixing well after each addition.
- Gradually beat in 1/3 c. melted lard, mixing to consistency to thick cake batter.
- [Wash the corn husks, the next morning...they came straight from the field. and which black sooty stuff is corn smut, a fungus and it is regarded as a delicacy. I use it as a spice on several foods. They should be pliable by the time you need them, so keep them in a clean bucket or possibly dish pan full of hot water as you assemble your tamales.]
- TO ASSEMBLE: Spread 2 Tbsp. masa in center of each husk. Spoon 1 Tbsp. meat filling lengthwise down center of masa. Fold husk over filling, allowing plain part of husk to wrap around tamal. Fold bottom end up over enclosed filling. Parchment can be "table-edge cut" at about 9 inches by 9 inches and wrapped the same way. Some folks like to tie their tamales like little pkgs. with a strip of corn husk. I just fold mine end up...lazy girl lazy!
- continued in part 2
