Pork Tamales
Description
In this pork tamales recipe, using beef broth instead of chicken broth, and a combo of warm spices and chile peppers results in deeper, richer flavors.
Ingredients
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15 corn husks, more as needed
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2 dried guajillo chile peppers, seeded
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1 cup beef broth
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1 cup tomato sauce
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1/4 medium onion, minced
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5 cloves garlic, minced
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2 chipotle peppers in adobo sauce
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1 tablespoon apple cider vinegar
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1 tablespoon ground cloves
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1 tablespoon salt
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1 teaspoon ground cumin
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1 teaspoon ground allspice
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1 teaspoon ground black pepper
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1 (4 pound) boneless pork butt (shoulder)
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2 cups masa harina
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2 tablespoons baking powder
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2 tablespoons garlic powder
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1 teaspoon salt
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2 cups beef broth
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2/3 cup lard, at room temperature
Directions
1
Soak corn husks in a heavy pot or skillet of water for 24 hours, keeping them submerged.
2
About four hours before corn husks ready, place guajillo chile peppers in a dry skillet over medium heat; toast until fragrant, 20 to 30 seconds per side. Add some water to the skillet; simmer until tender, about 2 minutes. Transfer chiles to a blender.
3
Add 1 cup beef broth, tomato sauce, onion, garlic, chipotles in adobo sauce, vinegar, cloves, 1 tablespoon salt, cumin, allspice, and black pepper to the blender; blend until marinade is smooth.
4
Place pork butt in a slow cooker; pour marinade over top. Cover the slow cooker. Cook on Low until pork is tender and easily shreds with a fork, 4 to 5 hours.
5
Shred pork; return to the slow cooker and stir into sauce until well combined.
6
Meanwhile, whisk masa harina, baking powder, garlic powder, and 1 teaspoon salt in the bowl of a stand mixer fitted with the whisk attachment to combine. Add 2 cups beef broth and lard; whisk until mixture is fluffy and well combined (dough will be sticky).
7
Place 1 corn husk on a flat work surface; open and pat dry. Spread some dough evenly down center of husk, leaving room around edges; dollop a line of pork filling down center of dough.
8
Fold one side of husk over filling, then fold other side of husk to overlap, creating a tube. Fold up narrow end of husk to seal bottom, leaving top open. Tie tamale with 1 strip of husk or kitchen twine.
9
Place a steamer insert into a large saucepan; fill with water to just below bottom of insert. Bring water to a boil.
10
Place tamales vertically into steamer basket, sealed-sides down. Cover the pan; steam for 1 hour. Serve hot.