Aunt Chilada's Yucatan-Style Pork Tamales
Source: Chef Jessie Gonzales, Aunt Chilada's - Phoenix, Arizona
1 pound lean pork
2 cloves garlic
1/2 onion, cut in half
1 teaspoon salt
6 ancho chiles, seeds and membranes removed
8 guajillos chiles, seeds and membranes removed
2 tomatoes
1 teaspoon dried marjoram
4 black peppercorns
2 whole cloves
1 pound masa
5 tablespoons lard
1 large banana leaf
In a large saucepan, cover the pork with water and add 1 garlic clove, 1
onion quarter and 1/2 teaspoon salt. Bring to a boil, cover and simmer
until pork is tender, 45 to 60 minutes. Shred meat, reserving the stock.
Toast the chiles and place in a bowl, cover with warm water and soak for
20 minutes. Meanwhile, roast the tomatoes, peel and puree in a blender.
Roast the other onion quarter, 2 cloves garlic, marjoram, peppercorns and
cloves. Drain the chiles and transfer to a blender. Add the roasted onion,
garlic, marjoram, peppercorns, cloves and 1 cup of the reserved stock,
then puree until smooth. Melt 1 tablespoon lard in a skillet and saute the
chile puree for 5 minutes. Add the pureed tomatoes and saute for another 5
minutes; add the pork, stir and cover. Lower the heat and cook for 10
minutes. Hold banana leaf directly over the heat for 5 seconds. Cut into
5-inch squares. Knead masa with 2 tablespoons lard for 5 minutes. Grease
one side of the banana leaf. Place a 3-inch square of masa on the lard and
top with 1 1/2 tablespoons of pork mixture. Fold opposite edges of leaf
towards the center and do the same with other edges to form a closed
rectangle. Use strips of leaf to tie and secure. To cook, steam for about
20 minutes.
Even better go to this site for photos of just how to make tamales a step
at a time and many more photo instructions on Mexican cooking, just follow
the links.
http://www.rollybrook.com/kitchen.htm
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