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TAMALES

WRAPPING:

   1 LARGE BUNCH OF CHARD, WHOLE

MASA:

   2 C MASA HARINA
   2 C WATER OR PORK BROTH (SEE BELOW)
   5 T LARD
   1 TSP ACHIOTE PASTE
   2 TSP ADOBO SAUCE

FILLING:

   1 1/2 POUNDS PORK BUTT, CUT INTO 1 INCH CUBES
   1 ONION, HALVED
   3 WHOLE CLOVES GARLIC
   1 WHOLE JALAPEÑO
   1 TSP SALT

   1 ONION, CHOPPED
   1/2 C TOASTED PINE NUTS
   1/2 C RAISINS
   1/2 CAN CRUSHED TOMATOES
   1 T CUMIN, TOASTED AND GROUND
   1 T MEXICAN DRIED OREGANO
   2 CANNED CHIPOTLE PEPPERS WITH ADOBO SAUCE
   1 TSP ACHIOTE PASTE

CUT PORK INTO LARGE CUBES AND SIMMER WITH ONION, GARLIC, JALAPEÑO, AND SALT UNTIL FALLING APART. STRAIN, RESERVING BROTH AND DISCARDING ONION, GARLIC, AND PEPPER. PULL APART MEAT WITH A FORK.

SAUTÉ ONION UNTIL SOFT. ADD REMAINING FILLING INGREDIENTS. COOK BRIEFLY.

PREPARE MASA BY BEATING ALL INGREDIENTS UNTIL SMOOTH.

BLANCH CHARD LEAVES IN BOILING WATER FOR 10 SECONDS EACH. CUT OUT TOUGH STEM, DIVIDING LEAF IN TWO.

ASSEMBLE TAMALES BY SPREADING MASA OVER LEAF, COVERING WITH FILLING AND FOLDING INTO A NEAT PACKAGE.

STEAM TAMALES 45 MINUTES TO 1 HOUR.

NOTES:

YOU CAN PUT OREGANO INTO PORK WHEN SIMMERING INSTEAD TO MAKE BROTH MORE FLAVOURFUL. EXTRA BROTH CAN BE USED AS BASE OF TORTILLA SOUP INSTEAD OF CHICKEN STOCK.

IF USING CORN HUSKS INSTEAD OF CHARD, SOAK HUSKS IN COLD WATER FOR 15 MINUTES BEFORE USE TO SOFTEN THEM.