Pork and Ancho Chile Tamales with Mexican Red Sauce

Name: Pork and Ancho Chile Tamales with Mexican Red Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Mexican
Ingredients: 1 ancho chile, stemmed; 2 Tbsps brown sugar; 24 dried corn husks; 79 milliliters dried cherries; 118 milliliters fat-free, less-sodium chicken broth; 5 garlic cloves; 1 teaspoon ground cumin; 3 Tbsps fresh lime juice; 1 liters Basic Masa Dough; 237 milliliters chopped onion; 454 grams pork tenderloin; 1 teaspoons salt; 296 milliliters Mexican hot-style tomato sauce; 473 milliliters hot water

The recipe Pork and Ancho Chile Tamales with Mexican Red Sauce could satisfy your Mexican craving in about 45 minutes. This recipe serves 12. This main course has 244 calories, 13g of protein, and 3g of fat per serving. Head to the store and pick up pork tenderloin, less-sodium chicken broth, corn husks, and a few other things to make it today. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. Users who liked this recipe also liked Shredded Pork in Ancho-Orange Sauce (Chilorio) from 'Pati's Mexican Table, Tamales De Pollo Con Chile Verde- Green Chile Chicken Tamales, and Green Chile Pork Tamales.

Instructions

Place corn husks in a large bowl; cover with water. Weight husks down with a can; soak 30 minutes.

Ingredients you will need

Corn Husks

Water

Equipment you will use

Bowl

Drain husks.

Combine broth, cherries, and ancho chile in a microwave-safe dish. Microwave at HIGH for 2 minutes or until cherries and ancho are tender.

Ingredients you will need

Ancho Chili Pepper

Cherries

Broth

Equipment you will use

Microwave

Combine broth mixture, onion, and next 5 ingredients (through garlic) in a blender; process until mixture is smooth. Reserve 1/2 cup broth mixture; cover and chill.

Ingredients you will need

Garlic

Broth

Onion

Equipment you will use

Blender

Place remaining broth mixture in a large zip-top plastic bag.

Ingredients you will need

Broth

Equipment you will use

Ziploc Bags

Add pork; seal and marinate in refrigerator 1 hour, turning bag occasionally.

Ingredients you will need

Pork

Preheat oven to 45

Equipment you will use

Oven

Remove pork from bag, and discard marinade.

Ingredients you will need

Marinade

Pork

Place pork on a broiler pan coated with cooking spray.

Ingredients you will need

Cooking Spray

Pork

Equipment you will use

Broiler Pan

Bake at 450 for 30 minutes or until a thermometer registers 155 (slightly pink).

Equipment you will use

Kitchen Thermometer

Oven

Let pork stand 20 minutes; shred pork with 2 forks. Toss shredded pork with reserved 1/2 cup broth mixture.

Ingredients you will need

Pulled Pork

Broth

Pork

Working with one husk at a time, place about 3 tablespoons Basic Masa Dough in the center of husk, about 1/2 inch from top of husk; press dough into a 4-inch-long by 3-inch-wide rectangle. Spoon about 1 heaping tablespoon pork mixture down one side of dough. Using the corn husk as your guide, fold husk over tamale, being sure to cover filling with dough; fold over 1 more time. Fold bottom end of husk under.

Ingredients you will need

Tamales

Dough

Corn

Pork

Place tamale, seam side down, on the rack of a broiler pan lined with a damp towel. Repeat procedure with remaining husks, Basic Masa Dough, and filling. Cover filled tamales with another damp towel.

Ingredients you will need

Tamales

Dough

Equipment you will use

Broiler Pan

Pour 2 cups hot water in the bottom of a broiler pan; top with prepared rack.

Ingredients you will need

Water

Equipment you will use

Broiler Pan

Steam tamales at 450 for 55 minutes, adding water as necessary to maintain a depth of about 1/2 inch.

Ingredients you will need

Tamales

Water

Let tamales stand 10 minutes.

Ingredients you will need

Tamales

Serve with sauce and lime wedges, if desired.

Ingredients you will need

Lime Wedge

Sauce

Equipment

Ingredients

Servings:

ancho chile, stemmed 2Tbsps

brown sugar 24

dried corn husks 79milliliters

dried cherries 118milliliters

fat-free, less-sodium chicken broth 5

garlic cloves 1teaspoon

ground cumin 3Tbsps

fresh lime juice 1liters

Basic Masa Dough 237milliliters

chopped onion 454grams

pork tenderloin 1teaspoons

salt 296milliliters

Mexican hot-style tomato sauce 473milliliters

hot water

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well 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. You could try Archery Summit Willamette Valley Pinot Noir. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 40 dollars per bottle.