How to Make Tamales With Picadillo

This combination of pork, raisins and spices seems almost Middle Eastern but pairs perfectly with the masa. Serves six.

Instructions

Difficulty: Moderate

Making the Picadillo

1. Bring a large pot of water to a boil; turn off heat. Add the corn husks to the pot and weight them down with a plate to completely submerge them. Let the corn husks soak for an hour.
2. Brown the meat in a large skillet with 2 tbsp. of the oil over medium heat. Add the onion and garlic.
3. Continue cooking until onion is soft and translucent. Add apple, tomatoes, chiles, raisins, olives, cinnamon and cloves.
4. Lower the heat to medium-low and cook for about 15 minutes, then remove from the heat.
5. In a separate pan, fry the almonds over medium heat, using remaining olive oil. Add almonds to the cooked pork mixture.

Making the Tamales

6. If using fresh, store-bought masa, cream the lard and 1/2 tsp. of the salt in an electric mixer until light and fluffy. Add masa and roughly 1/3 to 1/2 c. water gradually to the mixer until all the masa is used.
7. Whip the masa until fairly light and fluffy. Test the masa by taking a small ball of it and placing it in a glass of water. If the masa floats, it's ready. If it sinks, it needs more water whipped in. (If adding more water, do so in very small increments.)
8. If using dried masa harina de maiz, cream the lard and 1/2 tsp. of the salt and add the masa harina and broth slowly. Whip until the masa is light and fluffy. Test as above, by dropping a small ball of masa into a glass of water.
9. Drain the corn husks and pick 12 of the nicest, largest ones. Spread a husk on a cutting board or large plate with the large end facing the top of the board or plate.
10. Pat the husk dry with a paper towel and place about one heaping tablespoon of masa right in the center. Using your fingers or the back of a spoon, spread the masa almost all the way to the sides of the husk and near the top.
11. Leave most of the lower half of the husk uncovered. Place a tablespoon or two of the pork mixture in a vertical line down the center of the masa.
12. Fold the sides of the husk toward each other and overlap them. Fold the empty bottom half of the husk up against the rest of the filled roll.
13. Pinch the open top of the husk closed and lay the tamale, flap side down, in a steamer basket. Repeat with the remaining ingredients and, if at all possible, make sure the tops of the tamales are pointed upward in the basket.
14. Steam the tamales for 20 to 30 minutes or until the masa seems fairly firm inside the husk.

Tips & Warnings

• A bamboo Chinese steamer basket works really well for steaming the tamales. Place a ball of tinfoil in the center of the basket and then lean the tamales against the foil, top side facing up and the flap side down.
• Look for fresh masa at Mexican markets. Dry masa harina can be found in most supermarkets.