Ingredients
Tamale Filling:
6 fresh pork shank pieces, 1 1/2 pound each
1/2 pound bacon slices, cut into 1-inch pieces
2 tablespoons olive oil
2 large carrots, diced
1 large onion, diced
6 cloves garlic , chopped
1 tablespoon fresh thyme leaves, chopped
1 28-oz can plum tomatoes, coarsely chopped, in juice
2 cups chicken broth, lower sodium
2 cups dry sherry
4 dried ancho chiles, halved lengthwise, stemmed and seeded
2 tablespoons tomato paste
1 tablespoon chili powder
1 tablespoon smoked paprika
1 teaspoon ground coriander
2 teaspoons ground cumin
Masa Dough:
1 1/2 to 2 cups chicken broth, lower sodium
Pinch saffron threads, Spanish (optional)
1 1/3 cups lard, OR solid vegetable shortening, room temperature
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
3 1/2 cups masa harina, (instant corn masa flour)
Peach Salsa:
1 3/4 cups peaches, peeled and diced
1/4 cup red bell pepper , diced
1/4 cup green onions, chopped
2 tablespoons lime juice, OR key lime juice
1 to 3 teaspoons cilantro, finely chopped
1 tablespoon serrano chile, seeded and minced
1 teaspoon ginger, minced
1/2 clove garlic , minced
1/4 8-oz package dried corn husks, soaked in water for several hours or overnight
Description
Pork Be Inspired
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