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Tamales
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Prep time: 1 hour
Cook time: 3 hours
Stand Time: overnight |
Overnight Preparation
- 1/2 lb. dried corn husks
- 2-1/2 lbs. pork butt or shoulder or beef chuck, boneless and lean
- 2-1/2 quarts of water
Pork Filling
- 4 dried ancho chiles, roasted or dried
- 2 dried guarillo or puya chiles, roasted or dried
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried cumin
- 1/8 teaspoon ground cloves
- 1 cup reserved pork or beef broth
- 2 tablespoons solid shortening or lard
- 1 cup onions, chopped
- 2 cloves garlic, chopped
- 1 teaspoon salt
Masa Batter
- 2/3 cup solid shortening or lard
- 4 cups Quaker® Masa Harina de Maíz
- 1 teaspoon salt
- 2 cups reserved pork or beef broth
- 1/3 cup shortening or lard, melted
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- Overnight preparation: Place cornhusks in large
pan; cover husks with hot water. Set aside and allow to
soften overnight at room temperature, or for 6 to 12
hours. Do not drain until just before assembly of the
tamales (see step 4). Combine pork and the 2 1/2 quarts
water; simmer 35 to 45 minutes or until tender. Drain,
reserving broth. Refrigerate pork and broth in covered
containers.
- Pork Filling: Cover roasted chiles with boiling
water; soak 20 minutes. While chiles are soaking, skim
fat off top of reserved pork broth; set aside. Break meat
into fine shreds. In a large skillet, heat 2 tablespoons
shortening and cook onions and garlic until tender. Add
meat and 1 teaspoon salt, mixing well. Drain chiles;
place in blender container along with oregano, cumin,
cloves and 1 cup defatted pork broth. Blend until
smooth. Stir in blended chile mixture into meat; simmer
15 minutes.
- Masa Batter: In large bowl, beat 2/3 cup
shortening until fluffy. In medium bowl, combine masa and
1 teaspoon salt. Alternately add masa and broth to
shortening, mixing well after each addition. Gradually
beat in 1/3 cup melted shortening, mixing to consistency
of thick cake batter.
- To assemble: Spread 2 tablespoons masa batter in
center of each husk. Spoon 1 tablespoon meat filling
lengthwise down center of masa. Fold husk over filling,
allowing plain part of husk to wrap around tamale. Fold
bottom end up over enclosed filling.
- To Steam: In steamer or 4-qt. Dutch oven, place
rack 2 inches above gently boiling water. Arrange
tamales upright in steamer basket. Do not pack tightly as
tamales will expand during steaming. Fill in spaces with
extra corn husks to keep upright. Cover top of tamales
with additional husks; cover, steam 2-1/2 to 3 hours or
until tamales are firm and fall away from husk.
- To Serve: Unwrap tamales from husks and discard
the husk. Serve plain, with mole sauce or your favorite
Mexican sauce.
Yield: 3 dozen
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NUTRITION INFORMATION for 1 tamale: Calories 152, Total Fat 8g,
Saturated Fat 2g, Cholesterol 19mg, Sodium 225mg, Carbohydrate 11g,
Protein 8g
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