Pork Tamales

• portionen: 36 tamales
• aktive zeit: Quite a while

Zutaten

1/2 pounds boneless pork shoulder or pork butt, cut into chunks

1 small onion, quartered

1 clove garlic, crushed

1/2 teaspoon whole black peppercorns

4 dried New Mexico peppers (see tip, page 13)

2 dried ancho peppers (see tip, page 13)

3 cups boiling water

1/2 teaspoon cumin seeds, toasted*

2 cloves garlic

36 dried cornhusks (about 8 inches long and 6 inche wide at the top)

1 cup lard or shortening

2 teaspoons baking powder

4 cups masa harina (corn tortilla flour)

1/2 cup ground blanched almonds

1/2 teaspoons salt

Anweisungen

FOR FILLING, in a 4-quart Dutch oven, combine pork, onion, 1 clove garlic, ½ teaspoon salt, and black peppercorns. Add enough water to cover (about 6 cups). Bring to boiling; reduce heat. Cover and simmer over medium-low heat for 1/2 hours or until meat is very tender. Remove meat from broth. Let meat and broth cool. Remove any fat from meat and discard; shred the meat. Strain broth and reserve 2 cups broth for preparing dough.

FOR SAUCE, in a dry skillet, toast New Mexico and ancho peppers over medium heat for 4 to 5 minutes, turning frequently, until they have a toasted aroma. Let cool. Remove and discard stems, seeds, and ribs from peppers. Place peppers in a bowl and cover with the boiling water. Let soak for 30 minutes to soften. Strain soaking liquid through 100-percent-cotton cheesecloth; reserve liquid. Cut peppers into pieces.

IN A BLENDER, place soaked dried peppers, cumin seeds, 2 cloves garlic, and 1 teaspoon salt. Add 1 cup of the pepper soaking liquid; cover and blend until smooth. Transfer to a small saucepan. Simmer, uncovered, over medium heat for 15 to 20 minutes or until liquid is reduced to 1/3 cups. Add shredded pork. Cool in refrigerator. (Filling can be made a day ahead and refrigerated until needed.)

SOAK cornhusks in hot water about 30 minutes to soften.

FOR THE DOUGH, in a mixing bowl, beat lard and baking powder with an electric mixer on medium speed for 2 minutes or until smooth. Combine masa harina, almonds, and 1/2 teaspoons salt.

Alternately add flour mixture and the reserved pork broth to lard mixture while continuing to beat (mixture should resemble a thick, creamy paste).

DRAIN cornhusks well; pat dry with paper towels. To assemble each tamale, starting about 1 inch from the narrow edge of a cornhusk, spread about 2 tablespoons of dough into a 3x4-inch rectangle so one of the long sides of the dough is at the long edge of the cornhusk wrapper. Spoon filling down center of dough. Fold the long edge of wrapper over the filling so it overlaps dough slightly. Roll wrapper around outside of filled masa mixture. Tie ends securely with strips of cornhusk or 100-percent-cotton kitchen string.

TO PREPARE STEAMER, if desired, place a cone-shape ball of foil in the center of a steamer basket. Stand tamales upright in basket (don't pack tamales too tightly, but fill the basket). Place about 1/2 inches of water in bottom of steamer or Dutch oven. Place basket over water. Bring water to boiling; reduce heat to medium-low. Cover and steam for 45 to 60 minutes. Tamales are done when dough easily pulls away from cornhusks and is spongy and well cooked throughout. Makes 36 tamales.

*NOTE: To toast cumin seeds, in a dry skillet, heat seeds over medium heat for 1 to 2 minutes or until fragrant. Remove from skillet immediately so they don't burn.

PER TAMALE: 142 CAL. 8 G TOTAL FAT (3 G SAT. FAT), 18 MG CHOL. 230 MG SODIUM. 12 G CARB, 2G FIBER, 6 G PRO.