Legend
has it that tamales are one of the first holiday foods created in the Americas.
Ancient Incas, Mayans and Aztecs had their own versions of meats, spices,
herbs, seeds, and beans wrapped in corn dough and steamed in banana leaves or
corn husks. There are over 40 known types of tamales made in Latin America;
some are only made on special occasions, while others are everyday staple
foods. Unwrapping a steaming hot, delicately crumbling tamale filled with smoky
pepper-simmered pork is like opening a little Christmas present.
The recipe below
is a “busy girl” recipe, as my Nana would call it. Instead of making my
own tamale sauce I am recommending a pre-made sauce. But if requested I will
put up a homemade enchilada and tamale sauce recipe later on. These are fantastic with the mild pepper sauce and a dab of sour cream.
3.5
lbs pork shoulder or 3.5 lbs pork butt,
trimmed of fat and cut up
10
cups water
1
medium onion, quartered
3
garlic cloves, minced
1
tbsp ground black pepper
1
tsp oregano
1
tsp ground cumin
3.5
teaspoons sea salt
4
cups 505 Enchilada & Tamale Sauce
3/4
cup shortening
6
cups masa harina
1.5
teaspoons baking powder
50
dried corn husks (about 8 inches long)
Soak the corn husks for several hours; it
helps if you weight them down with something so they are completely submerged
and get pliable.
In a
5 qt Dutch oven, bring pork, water, onion, garlic and 1 1/2 salt to boil.
Simmer covered, about 2 1/2 hours or until meat is very tender. Remove meat
from broth and allow both meat and broth to cool. (Chilling the broth will
allow you to easily remove the fat if you desire to do so). Shred the meat
using 2 forks, discarding fat. Strain the broth and reserve 6 cups.
In
a large sauce pan, heat the red chili sauce and add meat; simmer, covered for
10 minutes. To make masa, beat shortening on medium speed in a large bowl for 1
minute. In a separate bowl, stir together masa harina, baking powder and 2
teaspoons salt. Alternately add masa harina mixture and broth to shortening,
beating well after each addition. (Add just enough broth to make a thick,
creamy paste).
In
the meantime, soak corn husks in warm water for at least 20 minutes; rinse to
remove any corn silk and drain well. To assemble each tamale, spread 2
tablespoons of the masa mixture on the center of the corn husk (each husk
should be 8 inches long and 6 inches wide at the top. If husks are small,
overlap two small ones to form one larger one. If it is large, tear a strip
from the side). Place about 1 tablespoon meat and sauce mixture in the middle
of the masa. Fold in sides of husk and fold up the bottom. Place a mound of
extra husks or a foil ball in the center of a steamer basket placed in a Dutch oven.
Lean
the tamales in the basket, open side up. Add water to Dutch oven just below the
basket. Bring water to boil and reduce heat. Cover and steam 40 minutes, adding
water when necessary.
To
freeze these for future meals, leave them in the husks and place them in
freezer bags. To reheat, thaw and wrap in a wet paper towel and reheat in the
microwave for 2 minutes for one or two or re-steam them just until hot
