How to Make Authentic Pork Tamales

Tamales, steamed corn dough often filled with meat or cheese, are a traditional food native to many Latin American countries. The Mexican version of the dish, which is by now quite well-known in the U.S., is a popular Christmas dish throughout the Southwest, and there is even a children's book called "Too Many Tamales" by the award-winning Mexican-American author Gary Soto that shows a family making this treat. In Mexico the head of the pig is often used to make the filling for traditional pork tamales, but if you'll be shopping for the ingredients at your local supermarket you'll probably find it easier to pick up a pork shoulder or butt.

Instructions

Difficulty: Moderately Challenging

Things You’ll Need:

• 3 1/2 lbs pork shoulder or pork butt, cut into chunks
• 10 cups water
• 1 medium onion, cut in quarters
• 3 garlic cloves, finely chopped
• 3 1/2 tsp. salt
• 4 cups red chile sauce (see below)
• 3/4 cup vegetable shortening (or lard, to be really authentic)
• 6 cups masa harina
• 1 1/2 tsp. baking powder
• 50 dried corn husks
• Heavy, deep skillet or Dutch oven
• Steamer basket
• Aluminum foil
• 15 large dried chiles such as pasilla, anaheim or New Mexico
• 5 cloves garlic
• 2 tsp. ground cumin
• 1 tsp. salt
• Blender
• 2 tsp. flour
• 2 teaspoons vegetable oil

How to Make the Tamales

1. Place pork in a large, heavy saucepan or Dutch oven and add the water, onions, garlic and 1 1/2 tsp. of salt. Bring to a boil, then simmer for 2 1/2 hours or until the pork is tender and can easily be shredded.
2. Remove the meat from the broth. Let the broth and the meat cool down, then strain and reserve 6 cups of the broth. Shred the cooled meat.
3. Heat the red chile sauce in a saucepan. Stir in the shredded pork, then cover and let it simmer for ten minutes.
4. Soak the cork husks for 15-30 minutes in warm water while you prepare the masa harina (Mexican wheat flour dough). When the husks have soaked long enough, rinse them in cool water and remove any corn silk, then let them drain.
5. Beat the shortening in a mixer until it is soft and creamy. Mix the masa harina, baking powder and remaining two tsp. salt, then add the dry ingredients alternately with the six cups of cooled broth to the shortening, beating thoroughly after each addition. You may not need to add all six cups of broth; you want just enough to make a creamy, smooth paste.
6. Assemble each tamale by spreading two tablespoons of the masa harina mixture on the center of each corn husk. Then place about one tbsp. of the pork mixture in the middle of the masa harina. Fold in the sides and fold up the bottom of each husk to make a neat little bundle.
7. Place a crumpled ball of aluminum foil in the center of the steamer basket, then place the basket in the skillet. Lean the tamales in the basket, with their folded sides pointing up. Fill the skillet with water to just below the basket.
8. Bring the water to boil, then reduce the heat to a simmer. Cover the skillet and steam for 40 minutes, adding additional water when necessary.

How to Make the Chile Sauce

9. Remove the stems and seeds from the chiles, then place them on a baking sheet and roast at 350°F for 2 to 5 minutes or until they smell roasted but not burned. Check them often to make sure they do not burn.
10. Place the roasted chiles in a large bowl and cover them with hot water. Let them soak for half an hour or more until they are cool.
11. Put the chiles in a blender with 2 1/2 cups of the water in which they have soaked (reserving the rest of the soaking water). Blend the chiles with the garlic, cumin and salt until smooth.
12. Blend the flour into the oil in a heavy saucepan over low heat, stirring until it forms a smooth brown paste. Stir in the blended chiles a little at a time.
13. Simmer the chile sauce uncovered for ten minutes or until it thickens slightly. If it gets too thick, you can stir in a bit of the remaining soaking water until it reaches the desired consistency.

Tips & Warnings

• You can freeze tamales by leaving them in their husks and putting them in freezer bags, then reheat them by thawing and wrapping them in wet paper towels and microwaving or re-steaming them for a minute or two
• Use rubber gloves when you are working with chiles, as the oils can burn your hands.