Tamales are a traditional Mexican food known to have been eaten by Hernando Cortes de Monroy y Pizarro and his men.
Mexican tamales date back to pre-Columbian Mexico. Tamales are packets of corn dough filled with a savory or sweet filling that has been wrapped in corn husks or banana leaves. These packets are steamed and then served. Making authentic Mexican pork tamales requires several steps, including creating the corn dough or masa, preparing the pork filling, softening the husks and wrapping the tamales. While these steps are not necessarily difficult, they require patience and a few unique kitchen tools.
Instructions
Preparing the pork filling
1. Bring pork, water, onion, garlic and 1 1/2 tsp. of salt to a boil in the Dutch oven.
2. Simmer and cover for two and a half hours or until meat is tender.
3. Remove meat from broth, and allow both meat and broth to cool. For a healthier option, chilling the broth will allow easier removal of the fat.
4. Shred the meat and discard fat. This can be accomplished using two forks, or use your hands once pork has cooled.
5. Strain broth and reserve 6 cups.
6. Heat the red chili sauce in a large saucepan, add meat, and simmer covered for 10 minutes.
Making the masa dough
7. Beat shortening on medium speed in the large bowl for one minute.
8. Stir together masa harina, baking powder and 2 tsp. of salt.
9. Add masa mixture and broth in small amounts to the shortening until a thick creamy consistency is achieved.
Building the tamales
10. Soak corn husks in warm water for 20 minutes. Rinse to remove any corn silk and drain well.
11. Spread 2 tbsp. of masa mixture on the center of the corn husks.
12. Place 1 tbsp. of pork and sauce mixture in the center of the masa.
13. Fold the sides of the tamale in toward the center, and then fold up the bottom.
Cooking the tamales in the Dutch oven
14. Place a mound of extra corn husks to the center of the steamer basket which is then added to the Dutch oven. This will support the tamales in an upright position while cooking.
15. Lean the tamales, with the open end up between the side of the steamer basket and the mound of corn husks.
16. Fill the Dutch oven with water until the level reaches just below the steamer basket.
17.Bring water to boil and reduce heat to a simmer.
18. Cover and steam for 40 minutes, adding water as necessary.
Tags: corn husks, Dutch oven, steamer basket, corn dough, masa mixture, mixture center