(Shredded Pork Stuffed Corn Husks)
Makes: 18 tamales
To save time, make the pork and red sauce a few days ahead.
18 dried corn husks
2 tablespoons vegetable oil
1/4 cup chopped onion
1/4 cup red sauce (see below)
2 tablespoons raisins
2 tablespoons capers
2 tablespoons fresh cilantro, snipped
18 pitted olives
Soak corn husks in warm water to cover for at least 2 hours or until pliable. Heat oil in a large saucepan and sauté onion until tender. Stir in red sauce, shredded pork, and remaining ingredients except tamale dough and olives. Bring to a boil; reduce heat. Simmer for 15 minutes. Add a little pork liquid if mixture becomes too dry. Prepare Tamale Dough.
Drain corn husks and pat dry with paper towels. Spread 1/4 cup dough across the center of each husk, from one edge to within 1/2 inch of other edge. Spoon 2 tablespoons of the pork mixture into the center of the dough; top with an olive. Roll husks around the filling, starting with the dough edge. Then, fold each end up toward the center to make a packet. Secure with strips of corn husk or string, as needed.
Set tamales on a rack in a large stockpot, Dutch oven, or steamer. Pour boiling water into the pot to just under the rack level. Place a coin in the pot to rattle when water boils too low. Cover the pot and keep water simmering over low heat for 1 hour. Tamales freeze well.
Carnitas or Shredded Pork
1 pound boneless pork shoulder
1 tomato, chopped
1 onion, small, quartered
1 carrot, cut into 1-inch chunks
1 celery stalk, cut into 1-inch chunks
1 tablespoon chile powder
1 teaspoon salt
1/4 teaspoon cumin seed
1/4 teaspoon dried oregano
1/4 teaspoon pepper
1 garlic clove, crushed
1 bay leaf
Place all ingredients in a 3-qt. saucepan. Add water to cover. Heat to boiling; reduce heat. Cover and simmer about 1-1/2 hours or until pork is tender. Drain, reserving 2 cups broth for Tamale Dough. Save remaining broth for other soups as desired. Shred pork when cool.
8 ancho chiles
3 1/2 cups warm water
1/2 cup chopped onion
2 garlic cloves, minced
1/4 cup vegetable oil
1 (8 oz) can tomato sauce
1 tablespoon dried oregano
1 tablespoon cumin seed
1 teaspoon salt
Cover chiles with warm water and let stand for about 30 minutes or until softened; reserve and strain the liquid as you drain it from the anchos. Remove stems, seeds, and membranes from chiles.
Sauté onion in oil until tender; toss in garlic and sauté when onions are just about tender. Stir in chiles, 2 cups reserved, strained chile liquid, and the remaining ingredients. Heat to boiling; reduce heat. Simmer uncovered for 20 minutes; cool.
Pour into a food processor or blender, cover and puree until smooth. Cover and refrigerate for up to 10 days. Makes about 2 1/2 cups sauce.
1 cup shortening or lard
2 cups masa harina
1 tablespoon baking powder
1 teaspoon salt
2 cups reserved pork broth
Beat all ingredients in a large mixer bowl on low speed, scraping bowl continuously, until mixture forms a smooth paste. Beat on medium speed until light and fluffy, about 10 minutes.
**Let Cook'n do the math for you. Just enter the number of people you'd like your recipe to serve and then print out the multiplied recipe and shopping list!
Help on downloading recipes
OTHER GREAT RECIPES AND ARTICLES
Authentic Mexican Tamales
Huevos al Albañil (Eggs in Green Salsa)
Ensalada de Frijoles (Bean Salad)
Green Chile Stew
Taquitos and Guacamole
Natillas (Meringue islands floating atop custard)
LIVE VOTE: Would you like a HomeCook'n WEEKLY?
HomeCook'n Cover Page