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Tamales
Info
The Day Before:
Soak approximately 12 ounces of Cornhusks in water overnight.
Pre-Preparation:
- 5-6 Ancho Chilis (very mild - New Mexico chilis can be used or mixed to make hotter - You can use more to increase the flavor)
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Wash chilis and add water to cover. Bring to a boil and simmer until soft and red. Drain, but keep the liquid. Discard the seeds, caps, and skins.
Dough:
- 1 ½ pounds Fresh Masa (or 3 cups Masa Harina mixed with 1 ½ cups lukewarm water and ½ tsp. salt)
- 1 cup Lard
- 2-3 Tbsp. Ancho Chili Pulp
- ½ cup Chili Juice (saved from earlier)
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Mix together all of the above ingredients (adding more juice if necessary), and set aside for 15 minutes.
Filling:
- ¾ pound Chuck Roast, completely cooked
- 1 ½ pounds Pork Roast, completely cooked
- Extra Chili Pulp
- ¼ tsp. Ground Cumin
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- 3 Garlic Cloves, peeled
- 1 tsp. Salt
- ¼ tsp. Whole Peppercorns
- 1 Tbsp. Lard
- ½ tsp. Water
- ¼ cup Chili Juice
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Chop both of the meats and the chili pulp together in a food processor. Crush together the cumin, garlic, salt, and peppercorns. Melt the lard in large saucepan, then add the meat, spices, water, and chili juice and simmer to blend the flavors.
Preparation:
Lay out a wet cornhusk on a flat surface (using more the one if necessary), and thinly spread approximately 1 Tbsp. of dough over the entire width, but only ¾ of the length (starting from the top). Lay approximately 1 Tbsp. of the meat mixture on the dough, down the length of the tamale, then roll it up hot-dog style, and fold the end up. Tie the cornhusk (optional), and repeat the process for each tamale.
Line the steamer with excess husks to place the tamales in, folded ends down. Cover with more husks and add water in the bottom portion of the steamer. Cover tightly and steam for at least one hour of cooking time. Thicker tamales may take a longer cooking time.
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