The Night Before:
The night before, combine the pork shoulder, pork butt, and garlic heads in a large pot with enough water to cover the meat. bright it to a boil and simmer all night (about 7 hrs) with a very low flame.
The seeds and veins are very hot, so you must remove all of the seeds and as much of the vein as possible (you may want to wear rubber gloves while cleaning the chilies). Pull the stem put and tear the chili with your fingers to remove the seeds and veins. Wash them well and put in a large pot with a lid. Cover the chilies with boiling water and cover: set overnight.
Corn Husk Preparation:
Soak 2 packages of corn husks in a large container of very hot water.
The Next Morning (6 AM):
Remove the pot of meat from the stove and let the meat cool in the broth. When it is cool, remove the bones and save the garlic heads. Put the meat into a colander and save the broth for later use. Shred the meat with your hands and take the garlic heads and press the juice into the meat.
Red Chili Sauce for Picadillo:
Heat a saucepan large enough to hold the meat and sauce on low heat. Meanwhile, in a blender, add a handful of the soaked chiles with 1 1/2 cups of meat broth. Puree.
Pour this into the heated saucepan and raise the heat. Continue this process to the final batch. In the final batch, add the remaining ingredients and puree. Add the final batch to the saucepan, stirring continually.
When the sauce boils, add the shredded meat and cook until the meat comes to a boil. Simmer for 30 minutes, stirring constantly. If the meat needs more liquid, add small amounts of the meat broth. The meat is now read to remove from the stove to fill the tamales.
Using your hands, knead the dough until the masa expands and is very fluffy. The masa will float to the top when dropped in a cup of cold water. More broth from the meat can be added, in small increments, if the masa seems to thick to easily spread.
The masa should be used the same day it is bought and shouldn't be refrigerated.
Shake the corn husks well to remove any excess water and pick the silk off. Pat them dry with a towel. Stand them in a large bowl. Smear a thin coat (1 heaping tablespoon) of masa over the broadest part of the husk. Spread 1 heaping tablespoon of filling down the middle of the masa.
Fold the right side over the filling and then fold, or roll the left side over the previously folded side. Fold the pointed end (no masa is there) of the husk down over the tamale.
Steaming the Tamales:
The most convenient way to cook tamales is a conventional steamer. You can, of course, improvise, but a lot of good steam escapes and the cooking is not as even.
Fill the bottom of the steamer with broth from the meat up to the level indicated and bring it to a boil. As the liquid in the bottom part comes to a boil, put a coin into it, and put the top part of the steamer on. Stack the tamales upright and for best results, they should be packed firmly but not too tightly, because the husks swell out as the dough cooks.
Cover the top of the steamer with heavy-duty foil. Seal tightly so steam doesn't escape, and let the tamales cook for 2 hours over a medium flame. Keep the water bubbling, but not violently boiling (the reason for the coin - you will be able to hear it dancing about, and it will tell you if the water goes off the boil or is getting dangerously low).
To test the tamales for completion, remove one from the center and one from the side of the steamer. As you open the husks, the dough should come away easily from the husks and be completely smooth. To make doubly sure, open up the tamales and see if they are spongy and well-cooked throughout.
Once cooked, the tamales are a very good temperature. They are wonderful eaten right away. After they cool off, they are good when heated through very gently in their husks.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (11382g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 9337 (69%)|
|Amt Per Serving||% DV|
|Total Fat 1037.4g||1383 %|
|Saturated Fat 369.2g||1846 %|
|Monounsaturated Fat 455.7g|
|Polyunsanturated Fat 119.9g|
|Cholesterol 3814.8mg||1174 %|
|Sodium 7299.3mg||252 %|
|Potassium 17738.2mg||467 %|
|Total Carbohydrate 31.9g||9 %|
|Dietary Fiber 9.9g||40 %|
|Sugars, other 22g|
|Protein 951.6g||1359 %|
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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: 13526
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