Tamale King
Quick Summary: A classic Mexican dish featuring seasoned pork filling encased in masa dough, steamed in corn husks.
Source: Traditional
>> servings: 2
-- Prepare Husks
First, place the @corn husks{30%count} in a #large bowl{} or #pot{} and cover them completely with very hot water. Let them soak for at least ~{30%minutes} until they are soft and pliable.
-- Make the Pork Filling
Place the @pork shoulder{2%lbs} in a #large pot{} with the @onion{1/2%count}, @garlic cloves{4%cloves}, and @bay leaf{1%count}. Cover with water and add @salt{1%tbsp}. Bring to a boil, then reduce heat and simmer until the pork is very tender, about ~{2%hours}.
Remove the pork from the pot and let it cool slightly. Shred the meat using two #forks{}. Strain and reserve about @pork broth{4%cups} for the masa and sauce.
-- Make the Red Chile Sauce
While the pork cooks, remove stems and seeds from the @ancho chiles{4%count} and @guajillo chiles{4%count}. Toast them lightly in a dry #skillet{} for about ~{30%seconds} per side until fragrant.
Place the toasted chiles in a #bowl{} and cover with hot water. Let them rehydrate for ~{20%minutes}.
Drain the chiles and place them in a #blender{} with @roma tomatoes{2%count}, @onion{1/4%count}, @garlic cloves{2%cloves}, @ground cumin{1/2%tsp}, @dried oregano{1/2%tsp}, and @pork broth{1/2%cup}. Blend until very smooth.
In a #saucepan{}, heat a little @lard or oil{1%tbsp} over medium heat. Pour the blended sauce through a #sieve{} into the saucepan. Simmer for ~{10%minutes}, stirring occasionally. Season with @salt{} to taste.
Combine the shredded pork with about half of the red chile sauce, mixing well. Reserve the rest of the sauce for serving.
-- Prepare the Masa
In a #large mixing bowl{} or the bowl of a #stand mixer{}, beat the @lard{1%cup} until light and fluffy.
In a separate #bowl{}, combine the @masa harina{4%cups}, @baking powder{2%tsp}, and @salt{1%tsp}.
Gradually add the dry masa mixture to the whipped lard, alternating with the reserved warm @pork broth{3-4%cups}. Mix until a soft, spongy dough forms, similar to thick hummus.
-- Assemble the Tamales
Take a softened corn husk and pat it dry. Spread about @masa dough{2-3%tbsp} in a thin, even layer over the wide end of the husk, leaving a border at the edges.
Spoon about @pork filling{1-2%tbsp} down the center of the masa.
Fold one side of the husk over the filling, then fold the other side over, creating a sealed tube. Fold the narrow, empty end of the husk up.
Repeat with the remaining husks, masa, and filling.
-- Steam the Tamales
Set up a #large steamer pot{}. Add water to the bottom, making sure it's below the steamer basket level.
Stand the tamales upright in the #steamer basket{}, open-side up. Pack them snugly but not too tightly.
Bring the water to a boil, then reduce the heat to a steady simmer. Cover the pot and steam the tamales for ~{1 to 1.5%hours}, or until the masa is firm and pulls away easily from the husk.
Check the water level periodically and add more hot water as needed.
Let the tamales rest in the steamer off the heat for at least ~{15%minutes} before serving. Serve with the remaining red chile sauce.