Login to Save Like

Ingredients

• For the pork filling:
• 2 to 3 Tbs. lard or vegetable oil
• 3- to 3½-lb. boneless pork shoulder or Boston butt, cut into 3-inch chunks and trimmed
• 1 medium white onion, roughly chopped
• 6 medium cloves garlic, lightly smashed and peeled
• 4 dried bay leaves, toasted
• 2 to 3 sprigs fresh thyme, marjoram, or mild oregano, or 1 Tbs. dried Mexican oregano
• 2 to 3 whole cloves1 to 2 guajillo, New Mexico, ancho, chipotle, or other dried red chiles, toasted, stemmed, and seeded
• 1-1/2 tsp. kosher salt
• 1 tsp. whole black peppercorns
• 1 tsp. whole allspice berries
• For the chile sauce:
• 2 Tbs. lard or vegetable oil
• 1 medium white onion, roughly chopped (about 2 cups)
• 2 medium heads garlic, peeled (about 35 cloves)
• 6 ancho chiles, toasted, stemmed, seeded, soaked in very hot water for 15 minutes, and drained
• 3 guajillo chiles, toasted, stemmed, seeded, soaked in very hot water for 15 minutes, and drained
• 2 cups canned, puréed fire-roasted or regular tomatoes
• 2 cups (approximately) reserved pork cooking broth or lower-salt chicken broth
• 1 Tbs. tamale-grind masa harina
• 1 Tbs. brown sugar or honey; more as needed
• 1 tsp. cumin seed, toasted and ground
• 1/2 tsp. dried Mexican oregano, toasted (optional)
• 1/2 tsp. ground allspice
• 1/4 tsp. ground cloves
• kosher salt
• One 2- to 3-inch cinnamon stick
• For the masa:
• 3-1/2 cups tamale-grind masa harina
• 12 oz. (1-1/2 cups) lard, unsalted butter, vegetable shortening, or a combination, softened
• kosher salt
• 2 to 2-1/2 cups reserved pork cooking broth
• 40 dried corn husks

Description

Until Making This Recipe, I Had Never Tasted A Tamales Before. I Could Not Believe How Delicious A Tamale Is, Dipped In Sour Cream. The Recipe Can Be Broken Down Into 2 Or 3 Days.

Group Recipes