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Tamales 32

A home-style Tamales 32 made with Plus Hot Water Cooled, Broth From Cooking The Meats Cooled, Salt, Tomatoes, and Cooked Shredded Pork. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 cup
• 1 cup
• 2 tsp
• 8 oz
• 1 cup
• 1 cup

Method (preview)

1. 1

   Put the husks in a bowl and cover with very hot tap water. Let stand at least one hour.

2. 2

   Beat 5 ounces of the lard or shortening in a mixer at medium speed for 1 minute, until light and fluffy.

3. 3

   Continue beating while you add the masa, in small handfulls.

4. 4

   Slowly add 1/2 cup of the cooled broth while beating.

5. 5

   Continue adding broth until the mixture is the consistency of a soft (not runny) cake batter.

6. 6

   Add salt to taste (about 1 teaspoon).

7. 7

   Heat a griddle to medium hot.

8. 8

   Open the chiles and toast them briefly, pressing them flat with a spatula, until they crackle and send up a wisp of smoke, turn and toast the other side.

9. 9

   Put them in a bowl and cover with hot water and rehydrate for 20 to 30 minutes.

10. 10

    Drain the chiles and put in a blender with 2 cloves garlic.

11. 11

    Blend to a smooth puree, adding just enough water to keep the blades moving.

12. 12

    Push the puree through a medium mesh sieve to remove the bits of skin and seeds.

13. 13

    In a small heavy bottomed saucepan, heat 1 tablespoon lard until rippling.

14. 14

    Add the puree all at once, it should sizzle and jump, and stir constantly until thickened and noticeably darker, about 5 minutes.

15. 15

    Set aside.

16. 16

    Roast the tomatoes on a sheet pan under a hot broiler until blackened in spots and soft, about 4 minutes per side.

17. 17

    Cool, peel off skin and chop, saving all the juices.

18. 18

    Heat the remaining 1 tablespoon lard in a large skillet and add the onions, saute until translucent without browning, Add the chopped garlic and stir for a minute, then add the tomatoes, cook over medium heat until the juices are reduced.

19. 19

    Stir in the rest of the ingredients, including 1/2 cup broth and simmer briskly, stirring occasionally, until almost all the liquid has evaporated, about 5 minutes.

20. 20

    Taste and season with salt.

21. 21

    Let cool.

22. 22

    Fill a large pot or tamale steamer with 2 inches of water.

23. 23

    Place the steamer in the pot lay a few corn or banana leaves on it.

24. 24

    Cover and bring to a boil while you fill the tamales.

25. 25

    If using cornhusks, remove the husks from the soaking water.

26. 26

    Wipe dry.

27. 27

    Put 2 husks down on your work surface and overlap the wide ends, with the points facing in two directions.

28. 28

    Spread about 1/2 cup of masa on the center, leaving a 1/2 inch border on the edges.

29. 29

    Spread 3 tablespoon filling down the middle and add 2 teaspoons guajillo puree.

30. 30

    Place an egg wedge on the filling, if desired.

31. 31

    Now roll one side of the tamal over the filling.

32. 32

    Gently roll up and fold the pointed ends in over the seam.

33. 33

    For banana leaves, lay a square on the table.

34. 34

    Spread a rectangle of masa in the middle.

35. 35

    Add the filling, chile puree and egg.

36. 36

    Fold one third of the leaf over the masa then the other third.

37. 37

    Gently fold the sides over at about where the masa starts.

38. 38

    Lay the tamales folded side down in the steamer.

39. 39

    Cover with more leaves and tightly cover the pot.

40. 40

    Steam for 1 to 1 1/4 hours.

41. 41

    Remove a tamal and let sit for a few minutes to check if done.

42. 42

    Tamales are done when the leaf or husk peels off easily.