Lupe's Pork Tamales

Lupe's Pork Tamales
Lupe's Pork Tamales requires roughly 6 hours from start to finish. This recipe serves 72. Watching your figure? This dairy free recipe has 166 calories, 7g of protein, and 3g of fat per serving. This recipe covers 11% of your daily requirements of vitamins and minerals. Head to the store and pick up salt, instant beef bouillon, masa ;), and a few other things to make it today.

Instructions

1
Put pork in a 5- to 6-qt. pan with 3 qts. water; bring to a boil over high heat. Reduce heat; simmer, covered, until meat is tender when pierced, about 2 hours.
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MeatMeat
PorkPork
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2
Drain and reserve broth; skim off fat.
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BrothBroth
3
Let meat stand until cool; tear into chunks, discarding fat. Return meat to pan.
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4
Meanwhile, discard stems and seeds from all the dried chiles, then rinse well. Put in a 3- to 4-qt. pan with 1 qt. water and bring to a boil over high heat. Cover, reduce heat, and simmer, stirring often, until chiles are soft when pressed, 20 to 25 minutes.
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5
Drain, reserving 2 cups liquid. In a blender, pure chiles with liquid until very smooth; set aside.
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6
In a 1- to 2-qt. pan over medium heat, cook flour, stirring, until deep tan, 5 to 6 minutes; pour into a bowl. When pork is cooked, stir 1/2 cup reserved broth into flour; scrape into pan with meat.
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All Purpose FlourAll Purpose Flour
MeatMeat
PorkPork
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7
In a blender, whirl garlic, coriander seeds, oregano, cumin, and 1 1/2 cups reserved broth until seasonings are very finely ground.
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8
Pour through a fine-mesh strainer into pan with meat, pushing on solids to extract as much liquid as possible. Discard seasonings.
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9
To meat add 1 1/2 cups chile pure, the tomato, onion, bell pepper, Anaheim chiles, 1/4 cup lard, the bouillon, and garlic salt. Bring to a simmer over medium-high heat, stirring. Cook, stirring often, for 10 minutes to blend flavors. Stir in cilantro and green onions. With a fork, break any meat chunks into shreds.
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Anaheim PepperAnaheim Pepper
Green OnionsGreen Onions
Bell PepperBell Pepper
Garlic SaltGarlic Salt
BouillonBouillon
CilantroCilantro
TomatoTomato
Chili PepperChili Pepper
OnionOnion
LardLard
MeatMeat
10
Prepare masa: In a large bowl, break up masa with your hands.
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11
Add baking powder and salt; mix well.
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SaltSalt
12
Heat remaining 2 3/4 cups lard in a 2- to 3-qt. pan over medium-high heat until melted; let stand until cool enough to touch.
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13
Pour into masa, add remaining chile pure, and mix with your hands or a heavy spoon.
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14
Mix masa vigorously with a spoon (or beat half at a time in a stand mixer) until very smooth and no lumps of masa remain.
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15
Peel potatoes and cut into 48 sticks, each 4 to 5 in. long and 1/4 to 1/3 in. thick (save scraps for other uses). Put sticks in a 3- to 4-qt. pan with water to cover. Bring to a boil over high heat; reduce heat and simmer, covered, until tender-crisp, about 3 minutes.
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WaterWater
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16
Drain and set aside.
17
Separate cornhusks and discard any silks. Select 5 1/2 dozen large outer husks (5 to 6 in. wide across middle and 7 to 8 in. long; trim larger husks to this size). Soak husks in a sink with hot water to cover until they are pliable, about 20 minutes. Rinse, removing any grit; drain and put in a large bowl. Tear about 12 of the husks into long, thin strips. (If assembly takes more than a few hours and husks dry out, briefly resoak.)
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18
Assemble tamales: On a large work surface, arrange masa and whole husks at one end, followed by fillings (meat, potatoes, olives, and jalapeos) and husk strips, leaving some space at the other end for tying and stacking tamales.
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PotatoPotato
TamalesTamales
OlivesOlives
MeatMeat
19
For each tamale, lay a husk fairly flat with smooth side up. Spoon 1/4 cup masa in center. Hold husk with one hand; using quick flicks of back of a soup spoon or a small spatula, evenly spread half of masa from center to one long edge (leave a 1-in. border bare at edge of husk). Repeat on other half of husk, again leaving a 1-in. border bare at edge.
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20
Spread 2 to 3 tbsp. meat filling in a band 1 in. from one long edge of masa.
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21
Place a potato piece, 2 olives, and a jalapeo piece over meat. Fold long edge of husk closest to fillings over them, then roll up snugly. If husk doesn't quite meet to enclose filling, patch with a piece of another husk. Using husk strips, tie tamale as tightly as possible at both ends, then just to hold in center. (If needed, knot two strips together to make a longer tie.) Repeat to make remaining tamales.
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TamalesTamales
OlivesOlives
PotatoPotato
MeatMeat
RollRoll
22
To steam 2 dozen tamales, set a rack on supports at least 1 1/2 in. above bottom of an 8- to 10-qt. pot. Fill pot with 1 in. reserved pork broth or water. Arrange first layer of tamales in one direction on rack; change direction of tamales 90 with each additional layer.
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Pork BrothPork Broth
TamalesTamales
WaterWater
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23
Cover and bring to a boil over high heat, then simmer until masa no longer sticks to husks, 1 to 1 1/4 hours, occasionally adding boiling water to maintain level of liquid.
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24
Serve with salsa.
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SalsaSalsa

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is WindRacer Russian River Pinot Noir. It has 4.7 out of 5 stars and a bottle costs about 60 dollars.
WindRacer Russian River Pinot Noir
WindRacer Russian River Pinot Noir
Beautiful aromas of sassafras, mocha and black licorice demonstrate the unique, bold personality of the Russian River Valley. Distinct flavors of brambly fruit, sweet oak and white pepper lead to a broad, balanced wine with food-friendly acidity. Russian River's warm, sunny days and cool foggy nights are optimal for Pinot Noir – the wines have great texture and weight without being overdone or losing their natural acidity. The classic deep, dark aromas and flavors the Russian River is known for shine through in this wine.
DifficultyExpert
Ready In6 hrs
Servings72
Health Score22
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