Cooking Classics
The Technique
Tamales
Tamales may be prepared a number of ways with a variety of sauces or gravies to accompany with them. A little planning will be necessary in order to make these delicious authentic Mexican specialties. Although most typically crafted with slow roasted pork, smoked pulled pork, also known as southern-style barbecue or House Barbecue, adds an extra layer of depth to this particular recipe. Classic Red Chile Sauce is used to coat the filling as well as dress the tamales for serving so be sure to drop in tomorrow for the complete recipe & lesson. In the meantime, just remember to add a smidgen of time to the process in order to soak the dried corn husks before preparing the masa. Learn how to make authentic tamales each & every step of the way in your very own kitchen with my detailed culinary tutorial.
Smoked Pork Tamales With Classic Red Chile Sauce
makes 1 dozen
18 dried corn husks
2 1/2 cups masa harina
2/3 cup shortening or lard
2 tsp kosher salt, divided
1 tsp baking powder
2 cups chicken broth
2 cups Sweet Chili-Lime Smoked Pork Shoulder
Classic Red Chile Sauce
1/8 tsp freshly ground black pepper
Garnishes: Chopped sweet onion, cilantro & minced hot peppers
Remove the steamer insert from a 6 to 8-quart stock pot & place the corn husks inside. Fill the pot with water to reach 3/4 of the way up the sides. Place the steamer insert over the corn husks to weigh them down into the water. Let stand 1 hour. Meanwhile, prepare the masa dough. Whisk together the masa harina, 1 1/2 teaspoons salt & the baking powder in the bowl of a stand mixer. Add the shortening & blend 30 seconds on Low then Medium-Low speed then increase to Medium & blend or until crumbly in texture. Stop the mixer & scrape down the bowl sides using a rubber spatula. With the mixer on Low speed, slowly pour the chicken broth into the mixture until incorporated. Increase the mixer speed to Medium speed & beat 8 minutes or until the masa is light & airy.
Drain the corn husks in a colander. Stir together the pork, 1/4 cup Classic Red Chile Sauce, the remaining 1/2 teaspoon salt & the pepper in a small bowl. Place a corn husk over a cutting board. Portion approximately 1/4 cup of the masa dough over the top. A small spring release disher works well. Press the dough flat with your fingers. Top with approximately 1 tablespoon of the filling. Bring the two long sides of the corn husk together to the center to encase the filling then place them flat again. If desired, wrap a bit of butchers twine or a very thin piece of corn husk around the bottom portion of each tamale, however just know that they will stay closed if you choose to omit this step. Place the tamale on a quarter sheet pan. Repeat with the remaining dough & filling.
Place a bit of water in the steamer. My steamer holds approximately 3 cups. Place the insert into the pot & line the bottom with some of the remaining corn husks. Place the tamales upright over them. Bring the water to a boil, cover with the lid & reduce the heat to Medium-Low. Allow the tamales to steam 30 minutes. Turn off the heat. Let stand 10 minutes. Remove the lid. Transfer the tamales to a flat work surface. Unwrap the tamales & place them on serving plates. Accompany with the remaining Classic Red Chile Sauce. Garnish, if desired.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make Tamales
Once the main components have been prepared, an assembly line may be created in order to fill, wrap & steam the tamales. Tamales may be portioned & rolled early in the day, then refrigerated & cooked for an evening meal. The texture is ultra light directly after steaming & truly worth the effort.
The Technique
A few pieces of equipment will be necessary in order to complete the task. Read through the recipe before beginning. Here’s what you should know.
No. 1
Meanwhile, prepare the masa dough.
1a
Whisk together the masa harina, 1 1/2 teaspoons salt & the baking powder in the bowl of a stand mixer. Add the shortening & blend 30 seconds on Low then Medium-Low speed then increase to Medium & blend or until crumbly in texture.
1b
Stop the mixer & scrape down the bowl sides using a rubber spatula.
1c
With the mixer on Low speed, slowly pour the chicken broth into the mixture until incorporated. Increase the mixer speed to Medium speed & beat 8 minutes or until the masa is light & airy.
1d
Scrape down the bowl sides & be certain the dough is incorporated evenly.
No. 2
If you choose to omit the butchers twine, be certain to leave several inches of space at the bottom of the formed tamales so that it may be folded securely for the steaming procedure.
2a
Drain the corn husks in a colander. Stir together the pork, 1/4 cup Classic Red Chile Sauce, the remaining 1/2 teaspoon salt & the pepper in a small bowl. Place a corn husk over a cutting board. Portion approximately 1/4 cup of the masa dough over the top. A small spring release disher works well.
2b
Press the dough flat with your fingers.
2c
Top with approximately 1 tablespoon of the filling.
2d
Bring the two long sides of the corn husk together to the center to encase the filling then place them flat again.
2e
Roll the the corn husk around the tamale jelly-roll fashion.
2f
Tuck the end under.
2g
If desired, wrap a bit of butchers twine or a very thin piece of corn husk around the bottom portion of each tamale, however just know that they will stay closed if you choose to omit this step. Place the tamale on a quarter sheet pan. Repeat with the remaining dough & filling.
No. 3
Place a bit of water in the steamer. My steamer holds approximately 3 cups. Place the insert into the pot & line the bottom with some of the remaining corn husks.
3a
Place the tamales upright over them. Bring the water to a boil, cover with the lid & reduce the heat to Medium-Low. Allow the tamales to steam 30 minutes. Turn off the heat. Let stand 10 minutes.
No. 4
Remove the lid. Transfer the tamales to a flat work surface.
4a
Unwrap the tamales & place them on serving plates.
No. 5
Accompany with the remaining Classic Red Chile Sauce. Garnish, if desired. Additional dressed, smoked pulled pork may be added to each serving for a heartier meal.
The Tune
“Beautiful Love” Anita O’Day
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