RED CHILE PORK TAMALES
While it's common to make tamales all year round, these delicious steamed corn husk-wrapped bundles are traditionally made and shared around the holidays in Mexico. Everyone has their favorite filling -chicken, beef and pork are all popular. In our version, the pork shoulder filling is cooked low and slow in a flavorful sauce of dried chiles, aromatics and spices and then wrapped in a fluffy, tender masa dough. Enjoy these tamales on their own, or with a squeeze of fresh lime juice.
Provided by Food Network Kitchen
Time 4h15m
Yield 32 tamales
Number Of Ingredients 21
Steps:
- For the braised pork: Heat the oil in a large Dutch oven over medium-high heat. Add the onion, 1/4 teaspoon salt and a few grinds black pepper and cook until just tender, about 5 minutes. Add the chicken broth and guajillo, ancho and pasilla chiles and bring to a boil. Cover, turn off the heat and let sit until the chiles have softened, about 10 minutes. Transfer to a blender with the cumin, oregano, garlic, 2 teaspoons salt and a few grinds black pepper and puree until very smooth.
- Pour the sauce back into the Dutch oven, then add the pork and bay leaves. Cover and bring to a boil over medium-high heat. Reduce the heat to medium low to maintain a steady simmer and cook until the pork is very tender and the sauce is brick red, 1 hour 45 minutes to 2 hours.
- Meanwhile, soak the corn husks in a bowl of hot water, using a plate to keep them submerged, until pliable, about 1 hour.
- Discard the bay leaves from the pork, then shred the pork with 2 forks. Stir in the apple cider vinegar; taste and adjust the seasoning with more salt and pepper. Set aside to cool slightly.
- For the masa dough: Beat the lard, baking powder, chile powder and 1 teaspoon salt in a large bowl with an electric mixer on medium-high speed until smooth and light in texture, about 2 minutes. (Alternatively, use a stand mixer with the paddle attachment.) Reduce the speed to low and add the masa harina. Once just incorporated, slowly add 2 1/2 cups of the chicken broth and mix until combined, 2 to 4 minutes. Test the dough by placing a 1/2-teaspoon dollop in a cup of cold water--it should float. If not, add the remaining 1/2 cup broth and mix until combined, about 2 minutes more. This will ensure that the masa dough is light and fluffy.
- Drain the husks and pat dry. Starting 1/2 inch from the wide end of a husk, spread about 3 tablespoons of the masa dough down the length of the husk, leaving a 1-inch border on the sides. Spoon 2 heaping tablespoons of the pork filling down the center of the dough, then fold in the sides of the husk, wrapping the dough around the filling. Fold up the narrow end of the husk. Repeat with the remaining husks, dough and filling.
- Set a steamer basket in a large pot filled with 1 to 2 inches of water. Arrange the tamales standing open-end up in the steamer. Bring the water to a boil over medium-high heat, then cover and steam until the dough is firm, 45 to 50 minutes. Remove from the steamer and cool slightly before unwrapping. Serve with lime wedges if desired.
PASILLA PEPPER-GRILLED PORK LOIN WITH POTATOES
A pork loin roast and red potatoes are drizzled with a blend of pasilla peppers and Italian dressing before being grilled to perfection in a foil pack.
Provided by My Food and Family
Categories Home
Time 55m
Yield 10 servings
Number Of Ingredients 5
Steps:
- Heat grill to medium heat.
- Blend dressing and chiles in blender until smooth. Place meat on center of large sheet of heavy-duty foil; top with chile mixture and vegetables. Fold foil to make packet. Place on grill grate.
- Grill 40 to 45 min. or until meat is done (145ºF). Remove from grill. Let stand 3 min.
- Cut slits in foil to release steam before opening packet. Slice meat. Serve with vegetables.
Nutrition Facts : Calories 200, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 23 g
OAXACAN COSTILLAS DE PUERCO EN CHILE PASILLA
Translates to "Oaxacan Ribs of Pig in Chile Pasilla." I found this in my research for the World Tour and ooh baby, I can't wait to make this!
Provided by Elmotoo
Categories Pork
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Boil the tomatillos in lightly salted water until tender, about 8 minutes. Drain.
- Soak the chilies in boiling water to cover for 20 minutes. Drain.
- Put the tomatillos and chilies in the blender with 1 cup of the water or stock, the garlic and the onion. Puree.
- Heat the oil in a large skillet and brown the chops on both sides over medium heat.
- Add the puree and cook for 5 minutes. Add the stock and the potatoes, salt to taste and cook covered over a low heat until the chops are tender, about 45 minutes.
Nutrition Facts : Calories 387, Fat 19.7, SaturatedFat 5.6, Cholesterol 75, Sodium 79.1, Carbohydrate 26.7, Fiber 4.4, Sugar 3.2, Protein 25.9
PORK BRAISED IN GUAJILLO CHILE SAUCE
Daisy Martinez recipe. Guajillo chiles (sometimes spelled "huajillo") can be found at either regular grocery stores in the Mexican food section or Mexican food markets. Most of the cook time is passive.
Provided by Zanna_409104061
Categories Pork
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Put the pork in a heavy Dutch oven large enough to fit pork comfortably.
- Pour in enough cold water to cover the meat by about 2 inches.
- Add 2 tablespoons salt, bay leaf and bring to a boil.
- Boil for one hour, skimming foam off surface as necessary.
- Cut the stems off the guajillo chiles. Tap out the seeds.
- Heat oil in a medium skillet over medium heat.
- Add half the chiles and toast them in the skillet, turning with tongs, until they crisp up a bit and change color, about 4 minutes.
- Lift out chiles and repeat with remaining chiles.
- Pour enough boiling water over the toasted chiles to cover them. Soak until completely softened, about 20 minutes. Drain well.
- Wipe out the skillet with paper towels, put the onion and tomatoes cut sides down in the skillet. Cook, turning the veggies as often as necessary, until tomatoes are blackened on all sides and the onions are blackened on both flat sides.
- After the pork cooks one hour, ladle off 2 cups of the cooking liquid and pour into blender. Add onions and puree until smooth. Add chiles and tomatoes and blend until smooth.
- Ladle off another 2 cups of the cooking liquid and set aside. Drain pork, discard remaining liquid, wipe out the pot.
- Set the pot over medium-low heat and add the oil or lard. Stir in the flour and cook, stirring, 3-4 minutes.
- Pour the chili sauce into the pot slowly, stir well.
- Return the pork to a simmer, cover the pot and cook until tender, about 1 hour. While it cooks, there should be enough sauce to moisten the pork. If not, add reserved pork cooking liquid as needed.
- Serve hot over white rice or with flour tortillas.
Nutrition Facts : Calories 1370.6, Fat 112.3, SaturatedFat 33.7, Cholesterol 322.3, Sodium 3801.7, Carbohydrate 9.4, Fiber 1.6, Sugar 3.4, Protein 77
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- Place the pork in a large stew pot with a lid and cover with water. Add 1 tablespoon salt and bring to a boil over high heat. Reduce the heat to a very low simmer, cover and cook until the pork is cooked through, about 2 hours, occasionally skimming any foam from the top with a large spoon. (It is OK if the pork is still medium rare/pink in the center.) Remove the pork from the broth and set aside until cool enough to handle, saving the broth.
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- Using a small sharp knife, slit the chiles lengthwise, leaving the stems intact. Carefully remove the seeds and veins. Place the chiles in a bowl, cover with hot water and let soak until just beginning to soften, about 20 minutes (depending on how dry they were in the first place). Drain.
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