Tamales De Cerdo Recipe 45

Steps:

• Cut pork into 3 chunks and place in a large saucepan. Add onion, garlic, bay leaves, and salt and cover with water. Bring to a boil; skim foam from surface. Reduce heat, cover, and simmer for 1 hour. Remove pork and let cool. Strain broth and reserve.
• Bring a pot of water to a boil while pork is cooking. Add tomatoes, arbol chiles, and guajillo chiles, and boil until chiles are soft, about 5 minutes. Remove with a slotted spoon, reserving cooking water, and allow to cool.
• Place corn husks in a bowl, cover with boiling water, and soak for 30 to 60 minutes. Drain, place on a work surface, and cover with a clean, damp towel.
• Combine tomatoes, 1/2 cup cooking water, chiles de arbol, guajillo chiles, and cornstarch in a blender; blend until smooth. Strain tomato sauce through a fine-mesh sieve.
• Beat lard with an electric mixer in a large bowl until fluffy. Combine masa, 1 cup reserved pork broth, 1 tablespoon salt, and baking powder in a separate bowl and mix until smooth. Add masa mixture to lard and mix until it has a smooth cookie dough consistency. Test if the masa is ready by dropping a small ball of masa into a glass of cold water; if it floats, it's ready, if not, keep beating for a little longer.
• Shred cooled pork with 2 forks.
• Select 1 wide corn husk or 2 small ones. Spread about 2 tablespoons masa mixture onto the the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of the tomato sauce and pork down the center of the masa mixture. Fold sides of husk together, 1 over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour. Let tamales rest for 15 minutes before serving.

Steps:

• (Soak dried cornhusks in hot water before using) For meat, you need pork with plenty of fat-either well marbled or with a fat layer or both. We've had good luck with de-boned country style pork ribs. Or have the butcher cut something to order. Whichever meat you use, cut it up into smaller pieces-no more than two inches thick or three inches long. Add a little salt with a shaker and place in a large sauce pan. Add water to just barely cover the meat. Add two peeled garlic cloves and one tablespoon vinegar. Bring to a boil; reduce heat and simmer, uncovered until all of the water has boiled away. Fry the pork pieces in the rendered fat just until brown, butNOTcrispy! The meat should be tender and stringy. Remove the meat. Trim off any excess fat (there shouldn't be any) and with a knife or meat hammer; break up the meat into small pieces. Slice the corn kernels off the cob (or use frozen corn). Quickly grind the corn in a food processor with your choice of fat (lard, or butter, or shortening) until you get a very coarse mixture with visible corn kernels. Don't over process! Remove from the processor and blend in 2 1/2 cups warm chicken broth and two cups masa harina to the ground corn. Add a dash of Bijol powder to give it a nice yellow color. Fry the onion and green pepper in olive oil at medium heat, stirring occasionally, until the onions are soft. Add garlic and continue to fry for two to three minutes. Do not drain off excess oil! Mix tomato paste in 1/2 cup warm water and add it and the wine to the vegetables. Simmer for about 10 minutes. Place the pork, vegetables, and the ground corn/masa mixture in a large cooking pot. Add lemon juice to the mixture and blend. Add salt and pepper and stir. Cook the mixture on low heat, stirring frequently (don't let it burn!) until it thickens-about 20 minutes. Add more masa or more broth as necessary so that you have a stiff, but pliable paste. Taste and add salt if needed. Remove from heat and let cool. Raúl: Cuban tamales are a great taste treat. We love to eat them just about any time. In a Cuban tamal, the meat is mixed in with the dough and not used as a filling as in Mexican tamales. Jorge: In Cuba they use a type of field (or dent) corn, it's not as sweet and it's more mealy than the sweet corn we eat in the U. S. Glenn: If you have a friendly farmer nearby, you may be able to buy some. Raúl: But please note, you need fresh field corn,NOTthe dried stuff they feed to the cattle! You'd have to find a farmer with a field who would let you pick it fresh off the stalk. In Cuba we cut off the corn kernels with a grooved piece of wood with a blade in it. Glenn: The easy way? Use sweet corn. The masa flour tends to dampen the sweetness. Jorge: We've even used frozen Niblets corn when fresh corn on the cob wasn't available! The difference in taste is very slight. Raúl: Most people (even Cubans) wouldn't know the difference! Glenn: Some beginners make the mistake of using pieces of meat that are too large. A good tamale will be riddled with flecks of meat. 1 1/2 pounds pork in chunks 2 whole peeled garlic cloves 1 tablespoon vinegar Water to cover meat 3 cups ground fresh corn (may substitute frozen) 3/4 cup lard, or butter, or shortening 2 1/2 cups masa harina 2 1/2 cups chicken broth Dash or two of Bijol for color olive oil for frying 1 large onion, chopped fine 1 green pepper, chopped fine 5 cloves garlic, minced 3 ounces tomato paste (1/2 can) 1/2 cup water 1/2 cup red or white wine Juice of one large lemon 1 teaspoon salt 1/2 teaspoon freshly ground black pepper Corn husks (Soak dried cornhusks in hot water before using) For meat, you need pork with plenty of fat-either well marbled or with a fat layer or both. We've had good luck with de-boned country style pork ribs. Or have the butcher cut something to order. Whichever meat you use, cut it up into smaller pieces-no more than two inches thick or three inches long. Add a little salt with a shaker and place in a large sauce pan. Add water to just barely cover the meat. Add two peeled garlic cloves and one tablespoon vinegar. Bring to a boil; reduce heat and simmer, uncovered until all of the water has boiled away. Fry the pork pieces in the rendered fat just until brown, butNOTcrispy! The meat should be tender and stringy. Remove the meat. Trim off any excess fat (there shouldn't be any) and with a knife or meat hammer; break up the meat into small pieces. Slice the corn kernels off the cob (or use frozen corn). Quickly grind the corn in a food processor with your choice of fat (lard, or butter, or shortening) until you get a very coarse mixture with visible corn kernels. Don't over process! Remove from the processor and blend in 2 1/2 cups warm chicken broth and two cups masa harina to the ground corn. Add a dash of Bijol powder to give it a nice yellow color. Fry the onion and green pepper in olive oil at medium heat, stirring occasionally, until the onions are soft. Add garlic and continue to fry for two to three minutes. Do not drain off excess oil! Mix tomato paste in 1/2 cup warm water and add it and the wine to the vegetables. Simmer for about 10 minutes. Place the pork, vegetables, and the ground corn/masa mixture in a large cooking pot. Add lemon juice to the mixture and blend. Add salt and pepper and stir. Cook the mixture on low heat, stirring frequently (don't let it burn!) until it thickens-about 20 minutes. Add more masa or more broth as necessary so that you have a stiff, but pliable paste. Taste and add salt if needed. Remove from heat and let cool. To make the tamales: Take two husks and overlap them flat on the table. Put some of the corn mixture in the center of the cornhusks. Fold the cornhusks, first over the filling the short way, and then folding up the liong way from the ends. Tie with a string. Tamales are best cooked in a large pot with about two inches of water in the bottom. (If you have the little insert that keeps the food off the bottom, great!) Add the tamales, standing them on end and cover the pot. Bring the water to a boil. Reduce heat and simmer/steam about 90 minutes to two hours. IMPORTANT: Be sure to check the water level occasionally so that the pot doesn't run dry! TIP: Freshly cooked tamales tend to be a bit mushy. The best way to make tamales is to cook them a day ahead then put them in the refrigerator overnight. Cooling will help the tamales firm up to the proper consistency. The next day, just steam them long enough to heat through. If you'd like to make a large batch and freeze them, always cook the tamales first and then freeze. Usually we can't resist and end up eating a couple of"loose"tamales the same day!

Steps:

• Place the corn husks in a large bowl and add enough warm water to cover. Weigh down with a plate if needed and soak until softened, at least 1 hour and up to 3 hours.
• Meanwhile, whisk the harina de maíz nixtamalizado, salt and baking powder in a large bowl. Add the lard and rub into the dry ingredients with your fingers until thoroughly incorporated and the mixture is sandy. Add 2 1/2 cups broth, 1/2 cup at a time, and mix and knead in each addition with your hands until fully incorporated before adding the next. The dough should be soft and tacky but not sticky. If needed, continue adding broth 1/4 cup at a time, kneading well after each addition.
• To assemble a tamal, remove a husk from the water and pat dry. Use your fingers or a palette knife to spread a handful of masa (about 1/4 cup) in the center of the husk, covering about two-thirds of the husk with masa about 1/4-inch thick. Leave at least 3 inches clear at the pointed end and at least an inch on the other sides. Put 1 heaping spoonful of the chicken tinga filling lengthwise down the center of the masa. Wrap by bringing the right side of the dough over the filling and folding in half. Continue rolling tightly to the long end of the husk, then fold the pointed bottom end over the tamal towards the open top. Set aside folded ends down. Repeat with the remaining ingredients.
• Prepare a large steamer by setting a steamer insert or rack above gently boiling water. Stack the tamales flat seam side down on the insert, leaving an empty space in the center. Cover with remaining husks, then the lid. Steam, replenishing the water as needed, until the tamales are firm and the masa comes away easily from the husk, about 45 to 55 minutes. Remove from the heat and keep warm in the steamer until ready to serve. Steamed and cooled tamales can be wrapped individually and frozen for up to 3 months. Thaw overnight in the refrigerator and steam until heated through to serve.