Monday, January 23, 2006

Pork Tamales With Anchos And Chiptoles Recipe

3 large dried ancho chiles
2 Tablespoons canned chipotles in adobo sauce -- chopped
3 cans low sodium chicken broth
1 pound tomatoes -- chopped
1 large onion -- chopped
7 large cloves garlic, chopped
2 teaspoons oregano -- dried
1 teaspoon cumin seed
1/2 teaspoon ground cloves
2 pounds boneless pork center rib
1/2 cup lard or corn oil
4 cups masa harina
1 teaspoon salt
1/2 teaspoon baking powder
2 1/2 cups canned chicken broth

Wash and seed anchos. Place in hot water for 5 minutes. Place anchos, chipotles, broth, tomatoes, oinion, garlic, oregano, cumin and cloves in large pot. Cover and simmer about 40 minutes. Working in batches, puree mixture in blender until smooth. Can be made 2 days ahead. Cover and refrigerate.

Heat large pot over med-hi heat. Season 2 lbs. pork with salt and pepper. Add to pot and cook until brown, turning occasionally, about 12 minutes. Add 2 cups chile puree to pork. Cover and simmer until pork is very tender, about 1-1/2 hrs.. Cool. Shred pork and return to pot. Add salt and pepper to taste. Can be prepared 1 day ahead. Cover and refrigerate.

Beat lard in large bowl until light and fluffy, about 3 minutes. Add masa harina, salt and b.p. Beat to blend. Heat broth and add gradually to masa mixture, beating until thick, about 8 minutes.

Wah and soak corn husks; pat dry. Fill tamales and steam for about 1-1/2 hrs.

Reheat remaining chile puree over low heat. Serve with tamales.
Serving Size : 24


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