Mexican Pork Tamales
|1 lb of lean pork roast, shredded|
|3 cloves garlic, minced|
|1/2 onion, cut in half|
|kosher salt and fresh cracked black pepper to taste|
|2 ancho chilies, seeded and membranes removed|
|8 Guajillo peppers, seeded and membranes removed|
|2 tomatoes, roasted in oven in oven for 30 minutes at 400 degrees.|
|2 tsp oregano|
|2 whole cloves|
|l lb of masa dough (masteca) available at Latin markets|
|5 tbs lard or vegetable shortening|
|1 large banana leaf (available frozen at Latin markets)|
|Optional dried corn husks soaked in water for 30 minutes, and string for tying.|
In Oxaca in Mexico tamales are traditionally wrapped in Banana leaves instead of dried corn husks. For the purposes of this recipe you may wrap them in your choice of wrapping.
- You may roast pork in oven covered for 3 hours or until internal temperature reaches 165 degrees. Alternatively you may add pork butt or roast to a large stock pot along with onion and bay leaf and bring to a boil then reduce heat and simmer for 1 and 1/2 hours.
- Shred meat and reserve stock.
- Toast the chilies and place in a bowl, and cover with warm water and soak for about 30 minutes.
- Take the roasted tomatoes, remove skins and puree in the blender.
- Drain the chilies and transfer to a blender along with some of the stock, tomatoes, onion and garlic and puree until smooth.
- Melt 1 tbs of lard or vegetable shortening in a saute pan and saute the puree from the blender for about 5 minutes.
- Add the shredded pork and allow to simmer for 15 minutes.
- In a large bowl add the masa and 2 tbs of lard along with a pinch of salt and mix and knead until combined.
- Cut banana into 8 inch squares.
- Add 2 tbs of the masa mixture atop the banana leaves then a scoop of the pork mixture.
- Fold the banana leaves like burritos the wrap in aluminum foil tightly.
- If you are using corn husks, tie them closed with butchers twine.
- Once all tamales are made add them to a large steamer and steam for 45 minutes.
- Remove and serve.