RED CHILE PORK TAMALES
While it's common to make tamales all year round, these delicious steamed corn husk-wrapped bundles are traditionally made and shared around the holidays. Everyone has their favorite filling--chicken, beef and pork are all popular. In our version, the pork shoulder filling is cooked low and slow in a flavorful sauce of dried chiles, aromatics and spices and then wrapped in a fluffy, tender masa dough. Enjoy these tamales on their own, or with a squeeze of fresh lime juice.
Provided by Food Network Kitchen
Time 4h15m
Yield 32 tamales
Number Of Ingredients 21
Steps:
- For the braised pork: Heat the oil in a large Dutch oven over medium-high heat. Add the onion, 1/4 teaspoon salt and a few grinds black pepper and cook until just tender, about 5 minutes. Add the chicken broth and guajillo, ancho and pasilla chiles and bring to a boil. Cover, turn off the heat and let sit until the chiles have softened, about 10 minutes. Transfer to a blender with the cumin, oregano, garlic, 2 teaspoons salt and a few grinds black pepper and puree until very smooth.
- Pour the sauce back into the Dutch oven, then add the pork and bay leaves. Cover and bring to a boil over medium-high heat. Reduce the heat to medium low to maintain a steady simmer and cook until the pork is very tender and the sauce is brick red, 1 hour 45 minutes to 2 hours.
- Meanwhile, soak the corn husks in a bowl of hot water, using a plate to keep them submerged, until pliable, about 1 hour.
- Discard the bay leaves from the pork, then shred the pork with 2 forks. Stir in the apple cider vinegar; taste and adjust the seasoning with more salt and pepper. Set aside to cool slightly.
- For the masa dough: Beat the lard, baking powder, chile powder and 1 teaspoon salt in a large bowl with an electric mixer on medium-high speed until smooth and light in texture, about 2 minutes. (Alternatively, use a stand mixer with the paddle attachment.) Reduce the speed to low and add the masa harina. Once just incorporated, slowly add 2 1/2 cups of the chicken broth and mix until combined, 2 to 4 minutes. Test the dough by placing a 1/2-teaspoon dollop in a cup of cold water--it should float. If not, add the remaining 1/2 cup broth and mix until combined, about 2 minutes more. This will ensure that the masa dough is light and fluffy.
- Drain the husks and pat dry. Starting 1/2 inch from the wide end of a husk, spread about 3 tablespoons of the masa dough down the length of the husk, leaving a 1-inch border on the sides. Spoon 2 heaping tablespoons of the pork filling down the center of the dough, then fold in the sides of the husk, wrapping the dough around the filling. Fold up the narrow end of the husk. Repeat with the remaining husks, dough and filling.
- Set a steamer basket in a large pot filled with 1 to 2 inches of water. Arrange the tamales standing open-end up in the steamer. Bring the water to a boil over medium-high heat, then cover and steam until the dough is firm, 45 to 50 minutes. Remove from the steamer and cool slightly before unwrapping. Serve with lime wedges if desired.
CORN-STUFFED POBLANO CHILES
The filling in each of these mellow peppers is a mix of tang and sweetness -- poached chicken, nips of goat cheese, sauteed corn, and a green salsa spiked with lime.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 11
Steps:
- Roast poblanos directly over the flame of a gas-stove burner or under a broiler, turning often with tongs, until charred on all sides. Place in a bowl, cover with plastic wrap, and let stand for 15 minutes. When cool enough to handle, rub with a paper towel to remove skins, being careful not to tear flesh. Cut a slit down the side of each poblano from stem to tip. Remove seeds, leaving stem intact.
- Meanwhile, place chicken and garlic in a saucepan, and add enough water to cover. Bring to a boil, then reduce heat, and simmer until chicken has cooked through, about 15 minutes. Transfer chicken to a large bowl, reserving cooking liquid and garlic. Cover chicken loosely with plastic wrap to prevent it from drying out. Let cool slightly, then shred it into 1/2-inch pieces, and cover.
- Add tomatillos to reserved cooking liquid. Bring to a boil. Reduce heat and simmer until tender, about 5 minutes. Drain, and puree tomatillos and garlic in a blender. Add cilantro, lime juice, and 1 1/2 teaspoons salt, and puree. Spread half the sauce in a 9-by-13-inch baking dish.
- Preheat oven to 375 degrees. Heat oil in a skillet over medium heat. Add corn, and cook until tender, about 3 minutes. Let cool slightly. Toss corn with chicken, remaining sauce, half the goat cheese, and the pepper. Mound 1/2 cup mixture into each poblano. Place in prepared dish, dot with remaining goat cheese, and sprinkle with remaining 1/4 teaspoon salt. Cover, and bake until heated through, about 25 minutes. Uncover, and let stand 5 minutes. Drizzle with sauce from dish, and garnish with cilantro sprigs.
Nutrition Facts : Calories 187 g, Cholesterol 26 g, Fiber 5 g, Protein 14 g, SaturatedFat 2 g, Sodium 401 g
TRADITIONAL CORN HUSK TAMALES
A very popular dish in the Mexican/Spanish Culture. Recipe from recipegoldmine. I guessed on the time here. Sorry not sure how long from start to finish. NOTE: The chiles are the dried ones that you see hanging outside doors or under ramadas in the Southwest and can be purchased at any grocery store in the Southwest or packaged in the ethnic foods section of many grocery stores elsewhere. * Masa can be purchased at any tortilla factory or grocery store in the Southwest or in the refrigerated section of the grocery store in many other areas of the country.
Provided by daisygrl64
Categories < 4 Hours
Time 4h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- To prepare chile paste:.
- Break caps off all red chiles and shake seeds out. Soak red chiles in hot water until soft. Blend or process chiles into a paste using a small amount of water in which they were soaked to help it move in the food processor or blender. Put paste through a sieve to remove the skins. Throw skins away. This may be made way ahead of time and refrigerated until you make the tamales.
- To prepare meat:.
- Use the cheapest roasts you can find! Try to cook the meat the day before assembling tamales, keeping it in the refrigerator until tamale-making time. Cut meat into large chunks. Cover meat with water in a very large pot. Add 6 to 12 garlic cloves and 2 or 3 tablespoons salt. Cook meat, covered, for 3 hours or until meat is tender and falling apart. Remove meat from juice and shred. SAVE THE JUICE. Mix meat sauce with the meat.
- To prepare meat sauce:.
- Melt 2/3 cup lard or Crisco and add 2/3 cup flour. Boil for 2 minutes. Pour over shredded meat and mix. Add chili paste, one cup at a time, to taste. Add 1 tablespoon of cumin. Add salt and pepper to taste.
- To mix masa:.
- Place 12 pounds masa (room temperature) in a very large pan and mix with 1 1/4 cups lard or Crisco, 2 tablespoons salt, 2 tablespoons baking powder, 1 cup chile paste and 2 cups meat broth.
- Mix with hands. Add more meat broth (about 1 cup). Add more chile paste for color if desired. Work all ingredients together with hands for about 10 minutes. The dough is ready when a small lump floats slowly to the bottom of a glass of water.
- To assemble tamales:.
- Soak corn husks in hot water until soft. Using the larger husks, place each husk waxy side up (ribbed side down). Spread masa onto each husk out to the wide edge. Place a small portion of meat in the center of masa. (You may place a stuffed green olive on the meat if you care to.) Roll husks and fold back, wide sides to center, then tapered flap up.
- Set a wire rack or vegetable steamer in the bottom of a large kettle. Put water in kettle just up to the bottom of the rack or steamer. Set tamales in kettle standing on end. Pack them in, allowing room for expansion of masa as they cook. Steam for about 20 to 40 minutes, or until masa pulls away from corn husk easily.
CORNHUSK WRAPPED CHILES STUFFED WITH FRESH CORN (CHILTAMALES)
In this recipe, corn is cut fresh from the cob and used to fill poblano chiles, which are wrapped in fresh cornhusks, eliminating the need for soaking. Although a metate would traditionally be used to grind the corn in southern Puebla, where chiltamales originated, a blender or food processor makes this dish an easy one. This is another wonderful recipe from KAREN HURSH GRABER.
Provided by davinandkennard
Categories Corn
Time 1h30m
Yield 8 Chiltamales
Number Of Ingredients 8
Steps:
- Liquefy the corn with the milk in a blender or food processor until a fine puree is obtained. Scrape the puree into a mixing bowl and add the cornstarch, butter, sugar and salt, beating well after each addition.
- Divide the mixture evenly among the chiles, filling them loosely to allow for expansion as the batter steams.
- Wrap each chile in 2 cornhusks, and then in aluminum foil. Place them on a rack in a stockpot or steamer with water in the bottom. Cover and steam for 1 hour.
- Remove the foil and husks and serve the chiltamales hot, with a dusting of crumbled hard cheese if desired, and salsa and Mexican crema on the side.
Nutrition Facts : Calories 228.6, Fat 12.5, SaturatedFat 7.6, Cholesterol 31.6, Sodium 301.8, Carbohydrate 29.8, Fiber 2.7, Sugar 8.6, Protein 3.8
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