Red chili pork tamales
Ingredients
Tamale dough:
- 1.1 pounds of MASECA® Tamale corn masa flour
- 8.8 ounces of lard
- 1.75 ounces of Mexican pinole
- ½ teaspoon of salt
- 3 cups of beef broth
- 10 corn husks for tamales
- Water to cover corn husks
Filling:
- 1.1 pounds of pork leg meat
- 1 onion, finely chopped
- 4 garlic cloves, finely chopped
- 20 red chilies or ancho chilies, deveined
- 3 tablespoons of lard
- 1 tablespoon of MASECA® Tamale corn masa flour
- 2 tablespoons of vinegar
- 1 tablespoon of sugar
- ½ cup of olives
- ½ cup of yellow raisins
Preparation
Tamale dough:
- In a large mixer bowl, mix the lard until fluffy.
- Add MASECA® Tamale flour, pinole, salt and beef broth.
- Knead dough with your hands to integrate ingredients until obtaining a soft dough.
Filling:
- Boil the pork meat with the onion and two garlic cloves. Once cooked, cut in small cubes. Set the broth aside.
- Boil chilies at low heat. Remove and let cool for a few minutes.
- In a hot pan, melt lard and fry sauce, garlic, and a tablespoon of corn masa flour. Then add vinegar, salt, sugar, olives, raisins and meat. Let it boil and wait until thickens
- Cool before filling tamales.
Tamale Assembly:
- Soak corn husks in hot water with half teaspoon of salt overnight. Remove from water and drain.
- Take a spoonful of tamale dough, place in the middle of a corn husk and spread evenly with a spoon in the middle of the corn husk making a thin layer. Add some of the pork meat on the masa and in the middle of the husk.
- Close the husk overlapping the sides to the middle, and then fold upward the top portion of the husk.
- Place tamales on the steam rack of a steamer pot. Close and cook until tamale comes off the husk when serving (approximately 1 ½ hours).
