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Ингредиенты
- 2/3 c. fresh pork lard chilled
- 1 tsp baking pwdr
- 1 tsp salt
- 2 c. coarsely-grnd fresh masa or possibly
- 1Â 3/4 c. masa harina mixed with
- 1 c. plus 2 Tbsp. warm water
- Â Â 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
Инструкции
- 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.
- 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.
- 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.
- 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.
- 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.
- Makes 12.
- Cuisine: "Mexican"
- Yield: 12 tamales
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 802g | |
| Calories 1275 | |
| Calories from Fat 343 | 27% |
| Total Fat 38.59g | 48% |
| Saturated Fat 10.82g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 219mg | 73% |
| Sodium 6164mg | 257% |
| Potassium 1531mg | 44% |
| Total Carbs 154.0g | 41% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.06g | 0% |
| Protein 79.53g | 127% |
