Pork Tamales with Double-Chile Sauce

Pork Tamales with Double-Chile Sauce
Photo by Scott Phillips

Ingredients

  • 3- to 3½-lb. boneless pork shoulder or Boston butt, cut into 3-inch chunks and trimmed
  • 3-½ cups tamale-grind masa harina
  • 3 guajillo chiles, toasted, stemmed, seeded, soaked in very hot water for 15 minutes, and drained
  • 2 cups canned, puréed fire-roasted or regular tomatoes
  • ¼ tsp. ground cloves
  • 1 to 2 guajillo, New Mexico, ancho, chipotle, or other dried red chiles, toasted, stemmed, and seeded
  • 2 to 3 whole cloves
  • + 24 more ingredients
    • 12 oz. (1-½ cups) lard, unsalted butter, vegetable shortening, or a combination, softened
    • 1 medium white onion, roughly chopped
    • 1 Tbs. brown sugar or honey; more as needed
    • 1 medium white onion, roughly chopped (about 2 cups)
    • 1 tsp. whole allspice berries
    • 1 Tbs. tamale-grind masa harina
    • 1 tsp. cumin seed, toasted and ground
    • ½ tsp. ground allspice
    • One 2- to 3-inch cinnamon stick
    • Kosher salt
    • 2 to 3 Tbs. lard or vegetable oil
    • 40 dried corn husks
    • 2 to 2-½ cups reserved pork cooking broth
    • 1-½ tsp. kosher salt
    • 2 medium heads garlic, peeled (about 35 cloves)
    • 6 ancho chiles, toasted, stemmed, seeded, soaked in very hot water for 15 minutes, and drained
    • 2 cups (approximately) reserved pork cooking broth or lower-salt chicken broth
    • 6 medium cloves garlic, lightly smashed and peeled
    • 2 Tbs. lard or vegetable oil
    • Kosher salt
    • 1 tsp. whole black peppercorns
    • 2 to 3 sprigs fresh thyme, marjoram, or mild oregano, or 1 Tbs. dried Mexican oregano
    • ½ tsp. dried Mexican oregano, toasted (optional)
    • 4 dried bay leaves, toasted

Heat the lard or oil in a heavy-duty 8-quart pot over medium-high heat. Working in batches, cook the pork until well browned, 3 to 4 minutes per side. Transfer each batch to a bowl after browning. Return all of the pork to the pot and add the remaining pork filling ingredients and enough water to...

View full recipe at Fine Cooking

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