Hot Tamales Hot Hot Tamales!
Making these with the family is probably the way to go if you want to save on the labour! I personally love making these on my own and spending the time to relax......and drink several beers!
INGREDIENTS:
Pork
750g Pork Shoulder
2.5 Pints Water
1 Onion
4 Garlic Cloves
Sprig of Thyme
2 cloves
1 Bay Leaf
Salt
METHOD:
1: Fill a pot with roughly 2.5 pints of cold water, cut the onion in half, lightly crush the garlic and add to water along with the rest of the ingredients
2: Bring water to the boil then reduce to simmer and leave until meat is tender enough to pull apart. This should be roughly about 2 hours
3: Once meat is cooked remove from the cooking liquid but DO NOT pour it away! Discard the cloves and the bay leaf and reserve the stock for your Guajillo Sauce
INGREDIENTS:
GUAJILLO SAUCE
8 Dried Guajillo Chillies
1 Onion
2 Garlic Cloves
300ml Pork Stock
Pinch Mexican Oregano
Pinch Cumin
Sugar
Salt
METHOD:
1: Rehydrate the chillies by covering in boiling water, adding the lightly crushed garlic and leaving for 30 mins
2: Meanwhile on a direct flame blister the onion. If this is not an option it can be done by placing under a grill (broiler) or simply roasting in the oven for about 30 mins on about 180C/350F
3: Remove the Guajillo's from the liquid but reserve that lovely chilli stock. Peel the onion and blitz using a food processor then add the pork stock
4: Now combine the cumin and oregano and pass through a strainer to create a beautiful smooth texture. I usually use a little of the pork stock to get the last of it out of the food processor
5: It is at this point I will taste and decide how much salt it needs and if its tasting a little bitter then simply add a touch of sugar or even honey
INGREDIENTS:
Masa Dough
350g/1 cup Maseca
200ml Chilli Stock
100ml Pork Stock
1 Tsp Cumin
1 Tsp Mexican Oregano
METHOD:
1: Combine the Maseca and spices in a large bowl then add the liquid a bit at a time and mix with hands
2: The desired consistency is that of peanut butter. If its a little too dry add a little more broth or if a little too wet add a little more Maseca
3: Cover and leave to rest for about 30 mins
4: Whlist the dough is resting soak your corn husks in water to make them more pliable. Use anything you want to weigh them down......Even a highly amusing Tea.....Rex mug :)
Pork in Sauce
METHOD:
1: Heat a large frying pan with some lard and slightly crisp up the shredded pork then add the Guajillo Sauce.
2: Reduce heat to low and let the flavours combine for about 15/20 mins then set aside
Building Tamales
METHOD:
1: Remove corn husk from the water and par dry the thinly spread masa on the inside of the corn husks as shown below
2: Place a line of pork slightly to the left hand side, fold the husk over the pork then roll. Finally fold up the tail end of husk and there you have a wrapped up Tamal!
3: Get a steamer pot (or make one from a big pot and a colander) Add enough water to the bottom that it wont run dry whilst steaming but dont let it touch your tamales.
4: Bring the water to a boil then reduce to a simmer, place your tamales (Upright if possible) in the steamer, cover and leave until the Masa is fully cooked which should be roughly about 2 hours.
5: Once cooked unroll and enjoy your Tamales any way you desire......for me its with a few dashes of red and green hot sauces....Enjoy!!
