MEXICAN PORK TAMALES

You will need a 20 cm steamer; this will hold approximately 25 tamales.

By / Photography By Carole Topalian | November 13, 2017

Ingredients

MASA (DOUGH)
  • 6 c of corn masa flour(Mexican is best)
  • 1 Tblsp salt
  • 1 Tblsp pepper
  • 2 Tblsp cumin
  • 2 Tblsp garlic powder
  • 1 Tblsp chili powder
  • 1 Tblsp paprika
  • 1 lb. Lard (or 1c. corn oil). Lard is best
  • 2 Tblsp baking powder
  • 6 c of broth (see later stage of cooking)
Filling
  • 3 lbs pork (cut off skin and use for crackling)
  • 1 Tblsp salt
  • 1 Tblsp pepper
  • 1 Tblsp cumin
  • 1 Tblsp garlic powder
  • 1 Tblsp recado paste (Red Achiote)
  • Water to cover meat, at least 20 cups
Mole
  • 10 dried chipotle chilies (soaked until soft then diced) or 3 fresh habaneroes
  • 3 medium onions
  • 2 Tblsp garlic powder
  • 1 Tblsp cumin
  • 1 Tblsp dried oregano (Mexican, if you can get it)
  • 1 small can chopped tomatoes, drained
TO PREPARE
  • About 50 dried corn husks

Instructions

Cook the pork: Remove the skin from the shoulder and chop into big chunks, pop in large saucepan, and cover with at least 20 cups of water. Add seasonings and bring to boil, simmer for around 2 hours until meat can be shredded. When pork is ready, remove from broth and leave to cool. DO NOT DISCARD THE BROTH.

Prepare the masa: In a large mixing bowl add 6 cups of masa flour, cumin, salt, pepper, garlic powder, paprika and baking powder. Add 6 cups of retained broth and beat in well. Dissolve the lard in a bowl in a microwave; when liquid beat in to the dough for about 10 minutes to get some air into the mix (makes for a fluffier masa). Leave covered to cool. Put your husks in a mixing bowl and cover with hot water to soften (about 30 minutes).

To make the mole: Fry onions till brown, add tomatoes, seasonings and chilies. Add the remaining broth and bring to a boil; then turn down to simmer. Add 1 cup of masa flour and stir until the mole thickens a bit. Leave to cool.

Prepare the filling: Shred the pork with your fingers or 2 forks and put into a mixing bowl. Add mole until you have a nice moist mixture (not too runny).

Make your tamales: Take a husk and place it on a flat surface. Take one tablespoon of masa dough and spread over husk to within 1 inch of the edges. Place one tablespoon of filling onto the center of the masa; pick up husk and roll the masa over the filling, roll into a tube, flip up the pointed end to make a packet, and tie with butcher’s string or a strip of husk. Place in your steamer and steam for 90 minutes, until cooked.

Once cooked you can eat them or store in the freezer for later. Vacuum-sealed in pairs, they will keep for six months. Best eaten hot with salsa and a nice crisp salad. To reheat, steam for about 10 minutes or reheat in microwave for about 2 minutes well covered until piping hot.

Ingredients

MASA (DOUGH)
  • 6 c of corn masa flour(Mexican is best)
  • 1 Tblsp salt
  • 1 Tblsp pepper
  • 2 Tblsp cumin
  • 2 Tblsp garlic powder
  • 1 Tblsp chili powder
  • 1 Tblsp paprika
  • 1 lb. Lard (or 1c. corn oil). Lard is best
  • 2 Tblsp baking powder
  • 6 c of broth (see later stage of cooking)
Filling
  • 3 lbs pork (cut off skin and use for crackling)
  • 1 Tblsp salt
  • 1 Tblsp pepper
  • 1 Tblsp cumin
  • 1 Tblsp garlic powder
  • 1 Tblsp recado paste (Red Achiote)
  • Water to cover meat, at least 20 cups
Mole
  • 10 dried chipotle chilies (soaked until soft then diced) or 3 fresh habaneroes
  • 3 medium onions
  • 2 Tblsp garlic powder
  • 1 Tblsp cumin
  • 1 Tblsp dried oregano (Mexican, if you can get it)
  • 1 small can chopped tomatoes, drained
TO PREPARE
  • About 50 dried corn husks
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