For the Filling:
In a small bowl, combine the chili powder, kosher salt, paprika, smoked paprika, garlic powder, onion powder, cayenne pepper, black pepper and cumin. Divide the mixture in half and reserve 1/2 for later use.
Cut Boston Butt into 6 even pieces and place into large saucepan. Add half of the spice mixture and enough water to completely cover the meat. Set over high heat, cover and bring to boil. Once boiling, reduce the heat to low and simmer until the meat is very tender and falling apart, 2-2 1/2 hours. Remove the meat from the cooking liquid, cool slightly before making the dough. Remove any large pieces of fat and shred the meat into small pieces, pulling apart with hands or two forks.
Place a large saucepan over medium heat and add the vegetable oil. Once shimmering, add the onion and cook, stirring occasionally until semi-translucent. Add the garlic, jalapeno and remaining half of the spice mixture and continue to cook for another minute. Add the meat and cook until heated through, remove from heat.
For the Wrappers:
While the meat is cooking, soak in hot water at least 45 minutes.
For the Masa:
Soak the Ancho chili in hot water until soft, about 15 minutes. Drain the chili, mince to make a paste. Combine the chili paste, masa harina, 2 2/3 cups of liquid, and lard or Annatto oil with 2 teaspoons of salt.
Drain the husks and pat dry. Take a ball of masa and place on plastic wrap. Fold plastic wrap over and push down masa until thin rectangle. Open plastic, spoon about 3 tablespoons of the filling down the center of the dough (so there will be abundant filling), then roll plastic up both sides until masa overlaps and press in gently to seal. Flip over onto corn husk with the top even with the large side of husk, and roll . Fold up the narrow end of the husk. Place 3 together, fold side in, and tie with twine or strip of husk.
Set a steamer basket in a large pot filled with 1-2 inches of liquid from meat (or water if not enough). Arrange the tamales standing up in the steamer, folded side down. Bring liquid to a boil over medium heat, then cover and steam until the tamales pull away from the husks, about 1 hour. Remove from steamer and let cool slightly before unwrapping.
Vacuum pack and seal, freeze extras. To reheat, bring bag to room temperature and boil in the sealed bag.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (121g)|
|Recipe Makes: 20 Servings|
|Calories from Fat: 228 (54%)|
|Amt Per Serving||% DV|
|Total Fat 25.3g||34 %|
|Saturated Fat 7.9g||40 %|
|Monounsaturated Fat 11.6g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 41.1mg||13 %|
|Sodium 522.5mg||18 %|
|Potassium 334.7mg||9 %|
|Total Carbohydrate 36.5g||11 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 35.7g|
|Protein 12.5g||18 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 419
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