Xochipillis Ancho Pork Tamales Food

TRADITIONAL TAMALES (PORK)

Steps:

• In a 5 qt Dutch oven, bring pork, water, onion, garlic and 1 1/2 salt to boil.
• Simmer covered, about 2 1/2 hours or until meat is very tender.
• Remove meat from broth and allow both meat and broth to cool. (Chilling the broth will allow you to easily remove the fat if you desire to do so).
• Shred the meat using 2 forks, discarding fat.
• Strain the broth and reserve 6 cups.
• In a large sauce pan, heat the red chili sauce and add meat; simmer, covered for 10 minutes.
• To make masa beat shortening on medium speed in a large bowl for 1 minute.
• In a separate bowl, stir together masa harina, baking powder and 2 teaspoons salt.
• Alternately add masa harina mixture and broth to shortening, beating well after each addition. (Add just enough broth to make a thick, creamy paste).
• In the mean time, soak corn husks in warm water for at least 20 minutes; rinse to remove any corn silk and drain well.
• To assemble each tamale, spread 2 tablespoons of the masa mixture on the center of the corn husk (each husk should be 8 inches long and 6 inches wide at the top. If husks are small, overlap 2 small ones to form one. If it is large, tear a strip from the side).
• Place about 1 tablespoon meat and sauce mixture in the middle of the masa.
• Fold in sides of husk and fold up the bottom.
• Place a mound of extra husks or a foil ball in the center of a steamer basket placed in a Dutch oven.
• Lean the tamales in the basket, open side up.
• Add water to Dutch oven just below the basket.
• Bring water to boil and reduce heat.
• Cover and steam 40 minutes, adding water when necessary.
• To freeze these for future meals, leave them in the husks and place them in freezer bags. To reheat, thaw and wrap in a wet paper towel and reheat in the microwave for 2 minutes for one or two or re-steam them just until hot.

RED CHILE PORK TAMALES

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.

PORK RED-CHILE TAMALES

Steps:

• Make the pork: Combine the pork with the garlic, 1 tablespoon salt and 3 quarts cold water in a large pot or dutch oven. Bring to a boil, partially cover, then reduce the heat to maintain a simmer. Cook until the pork is tender, 2 1/2 to 3 hours, turning the pork halfway through and adding more water as needed to keep the pork submerged. Remove the pork to a plate, reserving the broth. Let the pork cool slightly, then shred.
• Make the salsa: Bring a large saucepan of water to a boil. Add the chiles and simmer until soft, about 10 minutes. Drain, reserving the saucepan; transfer the softened chiles to a blender along with the granulated garlic, oregano, cumin, 1 teaspoon salt and 1/2 teaspoon pepper. Add 1 1/2 cups of the pork broth and puree until smooth.
• Wipe out the reserved saucepan. Heat the canola oil in the pan over medium heat. Add all but 3/4 cup salsa to the pan and cook, stirring, until it thickens and darkens, about 5 minutes. Stir in the shredded pork and 1 cup pork broth. Simmer gently, stirring occasionally, until thickened, about 45 minutes. Season with salt.
• Make the masa: Mix the masa harina, baking powder and 1 teaspoon salt in a large bowl. Using clean hands, gradually mix in 3 1/2 cups warm pork broth, the reserved 3/4 cup salsa and the melted lard until smooth and fully combined; the mixture should be fluffy, almost like frosting. Season with salt.
• Assemble the tamales: Place a softened corn husk on a work surface. Spread 1/4 cup masa across the wider end of the corn husk. Add 2 tablespoons pork mixture in a line down the center. Fold in the sides of the husk to encase the filling, then fold in the narrower end so the goodness doesn't come out. Repeat with the remaining husks, dough and filling.
• Cook the tamales: Fill a tamale steamer or large pot with a steamer insert with 2 inches of water and bring to a simmer over medium heat. Stand the tamales up in the steamer basket with the open end up. Steam, covered, until the tamales are softly set, about 1 1/2 hours, checking halfway through and adding more water if needed. Remove the tamales and let cool 10 to 15 minutes to firm up. Serve with salsa, cheese and sour cream.

PORK TAMALES

Steps:

• Make the filling: Put the pork in a deep saucepan and cover with cold water (about 6 cups). Add 2 teaspoons salt, the onion, thyme, oregano, bay leaves and peppercorns; cover and bring to a simmer over medium-high heat. Reduce the heat to maintain a gentle simmer and cook until the pork is tender, 1 hour, 30 minutes to 2 hours. Transfer the pork to a plate and shred. Strain and reserve the cooking liquid; keep warm.
• Meanwhile, soak the corn husks in a bowl of hot water, using a plate to keep them submerged, until pliable, 1 hour.
• Combine the pork, cumin, 1/3 cup chili powder, the garlic, flour, sugar, vegetable oil and 1 cup of the reserved cooking liquid in a large skillet. Bring to a simmer over medium heat; cook, stirring occasionally, until most of the liquid is absorbed, about 25 minutes.
• Meanwhile, make the dough: Mix the masa harina, lard, 2 teaspoons salt, the remaining 1/2 teaspoon chili powder and 2 2/3 cups of the reserved cooking liquid in a bowl until combined.
• Drain the husks and pat dry. Starting 1/2 inch from the wide end, spread about 3 tablespoons of the dough down a husk, leaving a 1-inch border on the sides. Spoon 2 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 up in the steamer, folded-side down. Bring the water to a boil over medium-high heat, cover and steam until the dough is firm, 45 to 50 minutes. Remove from the steamer and let cool slightly before unwrapping.

TíA CHITA'S TRADITIONAL MEXICAN PORK TAMALES

Steps:

• There are a few steps to making tamales and it is usually an all-day affair.
• Cooking the meat: Chop the pork butt into 3-inch cubes; reserve the bone.
• Add the oil to a large pot or Dutch oven and place over medium-high heat (we use a Dutch oven because it seems to cook faster). Add the pork butt to the pot. Sear the sides slightly until just golden, 2 to 3 minutes per side. Add the peppercorns, bay leaves, onion, 3 cloves of the garlic and 1 tablespoon salt. Add 2 to 4 cups of water, or enough to cover the pork butt, then add the reserved bone. Cover the pot with a tight-fitting lid and bring it to a boil. Cook on medium heat until very tender, about 2 hours.
• Preparing the corn husks: Separate the corn husks and take off all the little hairs and dust from them. Allow them to soak in hot water while the pork is cooking (or soak overnight).
• Carefully remove the pork from the broth with tongs to a plate or cutting board. Pour the leftover broth through a colander into a large bowl so that all the onion and other ingredients stay behind. Set the strained broth aside for later (about 4 cups).
• Shred the meat with 2 forks into small bite-size pieces. (You want it small enough that you aren't getting large pieces or chunks into the tamal.) Transfer to a medium saucepan.
• Preparing the chile: Cut the stems from the ancho chiles, open them and remove all the seeds and veins. Put them in a 3-quart saucepan, cover with water and add 1 teaspoon salt. Place over medium-high heat and bring to a boil. Once the water is boiling, remove from the heat, set aside, cover and let steam for 5 minutes.
• To a blender, add the softened chiles, ground cumin and 1/4 teaspoon salt and blend. Press in the remaining clove of garlic and slowly add 2/3 cup of the reserved pork broth. Continue to blend until smooth. Pour through a fine-mesh strainer into a medium bowl. Reserve 1/4 cup of the chile mixture for the masa, then pour the remaining red chile sauce over the shredded pork and mix together to combine. Keep warm over low heat.
• Preparing the masa: Melt the lard in a small saucepan over medium-low heat. Pour the melted lard into a large bowl. Add the masa harina to the bowl of lard, then add the baking powder, 3/4 teaspoon salt, reserved 1/4 cup of the red chile sauce and 1/2 cup of the reserved pork broth. Knead well. Add more pork broth as needed until the dough is moistened and fluffy.
• Assembling the tamales: Drain the husks and pat them dry with a clean towel. Spread the kneaded masa onto the smooth side of the corn husks with a spoon in the center of the husks (2 to 3 tablespoons of masa per husk). Add the meat to the center of the masa, 1 to 2 tablespoons per husk. Fold over the husks in half vertically so that the masa wraps around the filling completely. Fold the pointy side up at the end to hold the tamale in place.
• Cooking the tamales: Arrange the tamales open-side up around the inside of a steamer basket that fits into a large (10-quart) pot, packing the tamales together. If there's extra space in the steamer basket, place a mason jar or small heatproof ceramic bowl upside down in the center, arranging the tamales around it. Arrange a layer of husks around the sides of the steamer basket and up over the top of the tamales and cover with a damp kitchen towel. Fill the large pot with 1 to 2 inches of water. (Note: You can put a penny at the bottom of the pot so you can hear it rolling when you need more water.) Bring the water to a rolling simmer over medium-high heat, then reduce to medium low, set the steamer basket inside of the pot and cover with a tight-fitting lid. Allow the tamales to steam for 1 to 2 hours or until the masa pulls away from the husks. Let sit to cool down for 5 to 10 minutes. Use tongs to remove the tamales afterwards and set on a jelly roll pan to cool down.

XOCHIPILLI'S ANCHO PORK TAMALES

Steps:

• Prepare Basic Masa Dough up to three days ahead, and refrigerate in an airtight container.
• Basic Masa Dough: Combine chicken broth and ancho chiles in a microwave-safe bowl. Microwave at HIGH for 2 minutes or until chiles are tender; cool slightly, Combine broth mixture and corn in a blender; process until smooth.
• Lightly spoon masa harina into dry measuring cups; level with a knife. Combine masa harina, salt, and baking powder, stirring well with a whisk. Cut in lard with a pastry blender or two knives until mixture resembles coarse meal. Add broth mixture to masa mixture; stir until a soft dough forms. Cover and chill until ready to use.
• Tamales: Place corn husks in a large bowl; cover with water. Weight husks down with a can; soak 30 minutes. Drain husks.
• Combine broth, cherries, and ancho chile in a microwave-safe dish. Microwave at HIGH for 2 minutes or until cherries and ancho are tender. Combine broth mixture, onion, and next 5 ingredients (through garlic) in a blender; process until mixture is smooth. Reserve 1/2 cup broth mixture; cover and chill. Place remaining broth mixture in a large zip-top plastic bag. Add pork; seal and marinate in refrigerator 1 hour, turning bag occasionally.
• Preheat oven to 450°F.
• Remove pork from bag, and discard marinade. Place pork on a broiler pan coated with cooking spray. Bake at 450F for 30 minutes or until a thermometer registers 155F (slightly pink). Let pork stand 20 minutes; shred pork with 2 forks. Toss shredded pork with reserved 1/2 cup broth mixture.
• Working with one husk at a time, place about 3 tablespoons Basic Masa Dough in the center of husk, about 1/2 inch from top of husk; press dough into a 4-inch-long by 3-inch-wide rectangle. Spoon about 1 heaping tablespoon pork mixture down one side of dough. Using the corn husk as your guide, fold husk over tamale, being sure to cover filling with dough; fold over 1 more time. Fold bottom end of husk under. Place tamale, seam side down, on the rack of a broiler pan lined with a damp towel. Repeat procedure with remaining husks, Basic Masa Dough, and filling. Cover filled tamales with another damp towel. Pour 2 cups hot water in the bottom of a broiler pan; top with prepared rack.
• Steam tamales at 450F for 55 minutes, adding water as necessary to maintain a depth of about 1/2 inch. Let tamales stand 10 minutes. Serve with sauce and lime wedges, if desired.
• Can be frozen for up to 3 months. Reheat in microwave for 2 minutes.

MEXICAN PORK TAMALES

Steps:

• Cook the Pork.
• Remove the skin from the shoulder and chop into big chunks, pop in large saucepan and cover with at least 20 cups of water add seasoning's and bring to the boil, simmer for around 2 hours till meat can be shredded. When pork is ready remove from broth and leave to cool, DO NOT DISCARD THE BROTH.
• Prepare the MASA.
• In a large mixing bowl add 6 cups of Masa Flour, cumin, salt, pepper,garlic powder, paprika and baking powder. Add 6 cups of retained broth and beat in well, dissolve the lard in a bowl in a microwave, when liquid beat in to the dough for about 10 mins to get some air into the mix, makes for a fluffier masa. Leave covered to cool.
• Put your husks in a mixing bowl and cover with hot water to soften (about 30 mins).
• To make the Mole.
• fry onions till brown, add tomatoes, seasoning's and chillis add the remaining broth bring to the boil then turn down to simmer, add 1 cup of masa flour and stir until the mole thickens a bit. Leave to cool.
• Prepare the filling.
• Shred the pork with your fingers or 2 forks and put into a mixing bowl. Add mole until you have a nice moist mixture (not to runny)
• Make your Tamales.
• Take a husk place on a flat surface, take one tablespoon of masa dough and spread over husk to within 1 inch of the edges. Place one tablespoon of filling onto the centre of the masa, pick up husk and roll the masa over the filling roll into a tube flip up the pointed end to make a packet and tie with butchers string or a strip of husk. Place in your steamer and steam for 90 mins, till cooked.
• Once cooked you can eat them or store in the freezer for later. I vacuum seal mine in pairs they will keep for 6 months (if you can keep your hands off them). Best eaten hot with a good slosh of salsa and a nice crisp salad. To reheat steam for about 10 mins or re heat in microwave for about 2 mins well covered until piping hot.

XOCHIPILLI'S PORK TOSTADAS

Steps:

• In a large saucepan, add pork, quartered onion, smashed garlic, salt, thyme and 6 cups of water, heat on medium-high and bring to a boil. Skim any foam that rises to the surface.
• Reduce heat to medium low and partially cover. Simmer until pork is tender, 60-90 minutes.
• Drain, setting aside one cup of the liquid. Using a potato masher, smash the pork until it breaks apart.
• Heat oven to 400°F Lay tortillas out on two baking sheets. Brush them lightly with canola oil on on both sides and lightly salt. Top with upside-down cooling racks to keep them flat and bake for about 10-15 minutes, until lightly browned. You will want to swap the position of the baking sheets half-way through. Definitely keep an eye on the tortillas since they can easily go from golden brown to yucky brown fairly quickly. Set aside and allow to cool.
• Meanwhile, heat oil in a large skillet (I like cast iron for this). Add pork, diced onion and oregano and cook until browned with crisp edges, about 10 minutes. Add garlic and continue to cook until it becomes fragrant, less than a minute.
• Add tomatoes, chipotle powder, reserved liquid and bay leaves. Stir in and continue to cook until nearly all of the liquid has evaporated.
• Top each tortilla with 1/2 cup lettuce and 1/8 of the pork mixture. Optional toppings are light sour cream, diced fresh tomatoes and cilantro.

XOCHIPILLI'S PORK ADOBADA TACOS

Steps:

• Puree the salt, pineapple, achiote and garlic in a blender until a thick paste forms, adding up to 1/4 cup water if necessary.
• Trim and remove most of the fat from the pork butt. Slice and then dice the trimmed meat and mix with half the puree. Place in the fridge and let sit for 24 hours.
• Before cooking the pork, rub the puree into the meat, adding more if necessary. Add to a skillet and cook over medium heat until the meat is cooked through and browned, 6 to 10 minutes.
• On a heated griddle, warm two tortillas and place them together one on top of the other, fill with meat. Garnish with a sprinkle of cilantro and serve.

SHREDDED PORK TAMALES

Steps:

• Prepare Shredded Savory Pork and Chile Colorado as directed. Soak the corn husks in hot water about 30 minutes to soften.
• Meanwhile, for dough, in a large bowl, stir together masa harina and the water. Cover and let stand for 20 minutes (mixture will appear dry). In a mixing bowl, beat shortening and 1/2 teaspoon salt with an electric mixer on medium speed for 1 minute. Gradually beat in flour mixture until combined (mixture should resemble a thick, creamy paste).
• For filling, in a medium saucepan, combine Shredded Savory Pork and Chile Colorado; heat through.
• Drain corn husks well; pat dry with paper towels. For each tamale, spread about 2 tablespoons of the dough into a 5 x 4-inch rectangle on each corn husk so one of the long sides of the dough is at the long edge of the husk. (If husks are small, overlap two small husks.) Spoon about 1 tablespoon of the filing lengthwise down the center of the dough. Fold the long edge of husk over the filling so dough edges meet. Roll husk around outside of filled masa mixture. Tie ends securely with strips of cornhusk or 100-percent-cotton kitchen string.
• To prepare steamer, if desired, place a cone-shape ball of foil in the center of a steamer basket. Stand tamales upright in basket (don't pack tamales too tightly, but fill the space). Place about 1-1/2 inches of water in bottom of steamer or Dutch oven. Place baskets over water. Bring water to boiling; reduce heat. Cover and steam for 40 to 45 minutes or until tamales pull away from corn husks, adding water to pan as necessary. Makes 16 tamales.
• Make-Ahead Directions: Wrap and freeze the cooked tamales in the corn husks. To serve, thaw overnight in the refrigerator. Place the tamales in a steamer basket over gently boiling water for 15 to 20 minutes or until heated through.

MISSISSIPPI DELTA PORK TAMALES

Steps:

• Fill a bowl with hot water and soak the husks to soften.
• Meanwhile, in a large saucepan, mix 2 tbsp chili powder, the tomato paste and the cayenne powder into 6 cups cold water. To this mixture, add the pork.
• Bring to a boil, cover and then reduce the heat to low. Simmer until the meat is very tender, about 3 hours. Transfer to a plate, reserving the broth. Shred the meat and transfer to a bowl.
• In a medium saucepan, heat 1/4 cup oil over medium heat. Stir in 1 tbsp chili powder, 1 1/2 tsp salt, cumin and garlic powder and saute stirring frequently for about 30 seconds. Add in 1 cup of the reserved broth and then stir in the meat.
• In a large bowl, mix the masa, the remaining 1 tbsp chili powder, 1 1/4 tsp salt and 1/2 tsp pepper. Stir in 3 1/2 cups of the broth. Using a wooden spoon, beat in the remaining 1 1/2 cups oil.
• Drain the husks and pat dry. Working with one husk at a time, spread about 1/4 cup of the masa mixture down the center. Top with 2 tbsp meat.
• Fold the long sides of the husk together and roll into a skinny log, making sure the masa mixture completely surrounds the meat filling. Fold up the bottom, creating a package that is open on top.
• Loosely tie three tamales together with a piece of kitchen string, making 12 bundles.
• Place a heatproof 2-cup glass measuring cup upside down in the center of an 8-qt stockpot. Stand the tamale bundles, open ends up, around the cup. Fill the pot with the remaining broth and water to reach halfway up the sides of the tamales.
• Bring to a boil, cover then reduce the heat to medium-low. Simmer until the masa is firm and pulls away from the husk easily, about 1 hour.
• Serve hot with some of the cooking liquid.

TAMALES DE PUERCO (SHREDDED PORK TAMALES)

Steps:

• DIRECTIONS:.
• A day in advance, trim fat from meat. If not already cut into 4 strips, cut meat into 4 strips and place into a large pot.
• Add broth or water, onion, garlic, bay leaves, 1 tablespoon salt, peppercorns, 1/2 teaspoon oregano and 1/2 teaspoon cumin. Bring to a boil.
• Reduce heat, cover and simmer 1 hour. Drain meat, reserving about 5 cups of the broth for the tamale dough.
• With 2 forks, shred the meat and mix in 4 tablespoons flour, 1 tablespoon salt,.
• 1 tablespoon ground black pepper, 1 tablespoon dried oregano and 3 tablespoons ground cumin. If too dry, add a little broth to make it like a paste.
• Refrigerate the meat mixture and the reserved broth overnight. If you like it on the tangy side, add some chopped chilis to the meat mixture.
• You will only use about half of the meat filling mixture. The other half you can freeze for the next time you make tamales. So, the next time, you will only have to make the dough.
• The next day, soak the corn husks in hot water 1 hour to soften. Also soak a few additional husks to cover tamales. Rinse and pat dry with paper towels.
• Prepare the dough by mixing all the dough ingredients, except the corn husks, with warm pork broth. You will need to make 2 batches of the dough. Hold each corn husk with point towards you. Place a rounded tablespoonful of dough at large end of husk. Spread with fingers. Place 2 or 3 tablespoons of pork filling on dough. Top with another tablespoon of dough and spread to cover filling.
• Fold sides of husk over the tamale. Fold pointed end of corn husk under the seam on outside. Stand tamales on folded ends on a steaming rack over water in a large pot.
• Cover with additional layers of husks. Bring water to a boil. Reduce heat, cover and steam 1 hour, or until dough pulls away easily from husk. Makes about 32 tamales.