Rick Baylesss Chocolate Tamale Recipes

RICK BAYLESS'S CHOCOLATE TAMALE

Steps:

• Cover husks with hot water and keep them submerged for a few hours until husks are pliable. Use 24 husks-at least 6" across on the wide end and 6-7". long. Pat dry. Grind chocolate. Makes approx 1 ½ cups ground. Mix butter, chocolate, sugar, salt and baking powder on medium-high speed until light and fluffy, about 3 minutes. Keep beating as you add masa in three additions. Reduce speed to medium-low, add milk or water. Beat until a 1/2-teaspoon of batter floats cold water, about 1 minute. Batter should hold its shape in a spoon. Refrigerate batter for an hour or so, then rebeat, adding additional milk or water to bring batter to the soft consistency it had before. Line rack of the steamer with leftover corn husks to protect tamales from direct contact with the steam. Leave tiny spaces between husks so condensing steam can drain off. Cut 24- 10" pieces of string. Lay out a corn husk with the skinnier end toward you. Spread 1/4 cup of batter into a 4" square, leaving at least a 1 ½" border on the side toward you and a ¾" border along the other sides (with large husks, the borders will be much bigger). Pick up 2 long sides of corn husk and bring together. If uncovered borders of the 2 long sides you're holding are narrow, tuck one side under the other; if wide, then roll both sides in the same direction around the tamale. Fold up the empty 1 ½" section of the husk (to form a tightly closed "bottom," leaving the top open). Loosely tie string around tamale. Place tamales on their folded bottoms in the prepared steamer. Don't tie tamales too tight or pack them too close in the steamer. Steam tamales in batches. Cover tamales with a layer of corn husks. Cover and steam over medium heat for about 1 1/4 hours. Watch carefully that water doesn't boil away. Tamales are done when husk peels away from the masa easily. Let tamales stand in steamer off the heat for a few minutes to firm up. Cool completely. Re-steam 15 minutes to heat through.

RICK'S RED CHILE PORK TAMALES

Steps:

• To make the batter: In the bowl of an electric mixer fitted with the paddle attachment, combine the lard, baking powder, and salt. Beat until light and fluffy. Add 1 cup masa and 1/3 cup stock; beat until thoroughly combined. Add the remaining masa and 1/3 cup stock; beat until light and fluffy, about 2 minutes. The batter should be soft but it should hold its shape in a spoon.
• If using fresh masa, test the batter to determine if it is adequately fluffy (this will ensure light and tender tamales): Drop 1 teaspoon batter into a cup of cold water. If it floats to the surface, it is ready.
• Refrigerate at least 1 hour. Store batter in an airtight container, refrigerated, up to 2 days.
• To make the wrappers: Reconstitute the corn husks by placing them in a deep saucepan and covering them with water. Set saucepan over high heat, and bring to a boil.
• Transfer husks and water to a heatproof bowl. Set a small plate on top of husks, keeping them submerged. Soak 1 hour. Remove from water.
• To make the filling: In the jar of a blender, combine chiles, garlic, pepper, and cumin. Add 1 1/2 cups water, and blend until a smooth puree forms.
• Strain mixture into a medium saucepan. Add the pork, 1 3/4 cups water, and salt. Place over medium heat; cook, stirring frequently, until liquid has reduced to the consistency of a thick sauce and the meat is very tender, 50 to 60 minutes. Using a fork, break up the meat.
• Return the tamale batter to the mixer. On low to medium speed, mix the batter for a few seconds to lighten the dough. Add 3 tablespoons sauce; mix again to combine.
• You may need to add a few tablespoons or so of chicken stock. The batter should not be stiff, but slightly loose and not runny. Remember, the lighter the batter, the more tender the tamale.
• To assemble the tamales: Unroll one large reconstituted corn husk; tear lengthwise along grain to make 1/4-inch-wide strips (two per tamale); if strips aren't long enough, tie two together.
• Place another long piece, lightly dried, on work surface, pointed end away from you; scoop 1/4 cup batter onto middle of one end. Spread into a 4-inch square, leaving a 1 1/2-inch border on pointed end and a 1-inch border on the other sides. Spoon 2 tablespoons filling down the center. Bring long sides together to form a cylinder, making sure the batter encases filling. Fold the pointed end under; tie loosely with husk strip. Fold the flat end under; tie. Repeat.
• Reserve smaller husks to line the steamer basket and cover the tamales.
• To steam the tamales: Set steamer over high heat. When steam puffs out, reduce the heat to medium. Steam 1 hour 15 minutes, adding more water when necessary. To check for doneness, unwrap a tamale: If ready, dough will come free from wrapper and feel soft. If dough sticks to wrapper, rewrap, and steam 15 to 20 more minutes. Remove from heat; let stand 15 minutes for batter to firm up. They will remain warm for about 1 hour.

RICK BAYLESS'S MEXICAN HOT CHOCOLATE

Steps:

• In a medium-size saucepan, simmer the milk (or water) with the chocolate for a few minutes over medium-low heat, stirring constantly to dissolve the chocolate.
• Either pour into a pitcher, and beat well with a Mexican molinillo, whisk or electric mixer, or pour into a blender, cover loosely, and whiz until thoroughly mixed. Either way, you should wind up with a nicely frothed drink. Serve immediately.