Midnight Pork Tamales Recipe

Midnight Pork Tamales Recipe

Midnight Pork Tamales Recipe

Ingredients:

  • 1 (15 ounce) can potatoes, drained and julienned into 40 pieces
  • 1 (14.5 ounce) can green beans, drained
  • 2 ounces dried Anaheim chilies, reconstituted in cold water and pureed, divided
  • 2 cups pork stock (can substitute chicken stock)
  • 1 teaspoon salt
  • 4 cloves garlic, smashed
  • 2 teaspoons ground cumin
  • 1 (2 pound) Boneless Boston Shoulder Roast, trimmed and cut into 2″ chunks
  • 30 corn husks

Tamale Dough:

  • 2 cups pork stock (can substitute chicken stock)
  • 1 cup leaf lard, melted (can substitute vegetable shortening or corn oil)
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 4 cups Maseca (instant corn masa mix)


How To Make Midnight Pork Tamales:

In a large mixing bowl, add corn husks and cover with hot water. Weigh down with a plate to keep husks submerged. Soak husks, changing water as it becomes cold, until pliable (approximately 1 to 2 hours).

In a dutch oven over medium high heat, add Boston Shoulder Roast pieces, cumin, garlic, salt, stock and three-fourths of the chili puree. Bring contents to a boil. Cover and reduce heat. Simmer until meat is tender and can pull apart with a fork (approximately 2 hours).

In a blender, place reconstituted chilis and 2 tablespoons of the water they were soaking in and puree. Stir half of this puree into the pulled pork. Set the rest aside.

For Tamale Dough:
In a large mixing bowl, whisk together maseca, baking powder and salt. Stir in leaf lard and reserved chili puree. Gradually add pork stock until a spongy thick dough (cookie dough consistency) is formed.

To Assemble:
Have green beans and potatoes ready.

Wipe any excess water off the pliable husks. Tear 40 thin long strips out of the additional 10 husks to secure the tamales once filled.

Working with one husk at a time, spread a layer (1/4-inch thickness) of the dough over the corn husk leaving a 1/2-inch space around the edges. Place one heaping tablespoon of pork mixture in the center along with 1 green bean and two pieces of potato. Roll the tamale up lengthwise and secure each end by tying with the corn husk strips. Repeat with the remaining husks. If you have leftover meat mixture, save it for a great pulled pork sandwich or on your morning eggs!

To Cook:
In a large stock pot with a steamer insert (I use a large lobster pot), add water up to a height that won’t touch the tamales when you place them in the steamer. Lay tamales in the steamer and place a wet towel over the top. Cover with lid and steam for approximately 1 hour. You may need to add additional water during the cook time.

To Test for doneness, remove one tamale and unroll to remove from husk. If the dough is sticking to the husk, it is not quite done. Return to pot and steam for an additional 15 minutes. Serve warm.

Note: Reconstituting chilies in cold water helps to retain their original heat. Once reconstituted, if your chilies are too hot you can boil them to reduce some of their heat. Once tasted and if they are still too hot, just rinse them, change the water and boil again.


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