BLUE CORN, RED CHILI - PORK TAMALES WITH CILANTRO CREAM SAUCE

[jdelasko]

Tamales are made in large quantities for special occasions and are great to have around for those large holiday crowds. Tamales can be frozen to be eaten over an extended period of time.



PORK FILLING


Pork Butt:

2 1/2 pounds boneless pork butt in 1 piece, trimmed of all but a thin layer of fat
1 whole head garlic, un-peeled, cut crosswise in 1/2
1 teaspoon black peppercorns
4 large bay leaves
1 teaspoon salt


Place pork butt in large Dutch oven or medium-size stock pot. Add garlic, peppercorns, bay leaves and salt. Add enough cold water to cover by at least 3 inches. Bring just to a boil on high heat, quickly reduce heat to medium-low, and let simmer, partly covered, skimming any froth from the top during the first 15 to 20 minutes of cooking. A piece this size should be well-cooked but not dried out in 1 1/2 to 2 hours. Remove from stock and let cool to room temperature. When cool, pull meat into fine shreds.

Strain and degrease the stock. It will be easier to remove fat if the stock is thoroughly chilled in the refridgerator.

Can be kept, tightly covered, 2 days in the refrigerator, if de-greased at once, up to 1 week if you leave the top layer of fat on it until ready to use. The stock also freezes well.



Chile Sauce:

5 whole dried California chiles (Also called Anaheim Chiles)
2 whole dried New Mexico chiles (Also called Chile Colorado)
2 whole dried Pasilla Chiles
2 pounds tomatoes
4 cloves garlic
2 teaspoons salt
2 teaspoons cumin seeds

3 tablespoons salt
2 cups water (stock saved from boiling chiles and tomatoes)
2 tablespoons vegetable shortening
1 1/2 tablespoons all-purpose flour

In a large saucepan, boil chiles and tomatoes together for about 10 minutes or until softened. Drain the chiles and tomatoes and reserve the water (stock.) At this time, you can remove the peels from the tomatoes, it should be easy at this point. Set stock aside. Rinse seeds out of boiled chiles at sink. Grind garlic, 2 teaspoons salt and whole cumin with mortar and pestle. Put chiles, tomatoes, 3 additional tablespoons salt and ground ingredients together in blender and blend well. Add 2 cups of the reserved water (stock.)


In a heavy, medium-size saucepan, heat 2 tablespoons vegetable oil over medium-high heat until rippling. Add flour, stirring constantly until golden. Add strained chile puree to the pan and reduce the heat to low. It will splatter, so be careful. Cook over low heat, stirring often, until the raw taste is gone and the flavor of the chiles has mellowed, about 10 minutes.

In a mixing bowl, combine the shredded pork with the chile sauce.




BLUE CORN TAMALE DOUGH


36 ounces (6 cups) harinilla (also called blue corn masa)
2 cups lard (Use vegetable shortening if you can't stand the thought of using lard)
1 can of condensed chicken broth (Campbell’s, for instance)
2 tablespoons baking powder
2 tablespoons salt
vegetable oil
water

In a bit mixing bowl, whip the lard with an electric mixer. Whip it. Whip it good. You want it to be light and fluffy. Whipping lard isn’t easy and it’ll take a while if you use an electric hand mixer.

Slowly mix in the harinilla, along with the salt, the chicken broth, baking powder, and a can of hot water. Crank up the mixer power and whip it more. You should be getting a nice blue goo. Add 1/2 cup of vegetable oil and enough water to get a good consistency. You want the dough to be silky and roughly the consistency of peanut butter.


TAMALE ASSEMBLY


Most often, you'll be using dried cornhusks to wrap your tamales. You can purchase these from Latin markets.

At least 30 minutes before assembling your tamales, soak the dried husks in hot water -- use a heavy plate or other object to keep the husks submerged. After soaking and before using, rinse the husks to remove any dirt or corn silk. Separate and stack the husks in a large bowl. To prevent the husks from drying out while working, cover the bowl with a clean, damp towel.

You can make ties to secure the wrappings by tearing a few of the husks, lengthwise into 1/4 inch strips. If you need longer ties, simply tie 2 or more strips together.

Where you place the filling on the husk will depend on the wrapping style you choose (see some of the most popular below), however, no matter how you tie them, the masa should always be spread on the smooth side of the corn husk. You'll use between 1/3 - 1/2 cup masa per tamale. Count on between 2-4 tablespoons of fillings/sauces per tamale, depending on the recipe you are making. When adding fillings and sauces, place them in the center of the masa before wrapping.

There are many ways to wrap tamales -- below are some of the most popular.



Easy Foldover Method -- One Folding Method -- 3 Variations

This is probably the quickest and easiest way to fold a tamale. You can opt for a single tie or a double tie (as shown in the photos) or just fold it up place in the steamer without tying at all.

http://www.majorleaguetalk.com/uploads/pics/tamales/tamale1.jpg http://www.majorleaguetalk.com/uploads/pics/tamales/tamale2.jpg http://www.majorleaguetalk.com/uploads/pics/tamales/tamale3.jpg
Photos 1, 2, & 3

1. Spread masa on the smooth side of a corn husk with the back of a spoon, keeping the masa on the upper half of the husk, as shown.
2. Spread sauce over the masa. (This step not used in this recipe - sauce is premixed with pork filling)
3. Add desired meat fillings.




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Photos 4, 5, & 6

4. Fold the two long sides of the husk towards the middle.
5. This is how your tamales should look at this point.
6. Fold the bottom part of the husk (the part without the masa spread on it) and fold up towards the top.




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Photos 7, 8, & 9

7. If you don't plan on tying your tamale, it's now done and ready to be stood upright (otherwise the filling will fall out) in your steamer.
8. Alternately, you can fold up the bottom, then tie a single tie around the middle of the tamale, to hold the bottom flap in place.
9. Another option is to use 2 ties -- one in the middle, as in photo 8 and one trhat gathers up and closes the top of the tamale. In this case, since the filling is tied in and you can stack your tamales in the steamer instead of standing them upright.




Double Tie Method

While a little more time consuming, the double tie method looks great and really holds together well during the steaming process.

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Photos 1, 2, & 3

1. Spread the masa on the smooth side of a corn husk, leaving at least 2 inches on each end. Add desired sauces and fillings, if you are using them in your recipe.
2. Fold the side of the tamale towards the center.
3. Twist each end and secure with a tie.




Corunda Method

This method of tying makes need little tamale bundles that sort of resemble the packs that hobos used to carry on sticks. Corundas usually have the fillings mixed right into the masa dough, although you could also use this tying method for other tamales as well, just add your sauce and fillings like we did in the foldover method.

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Photos 1 & 2

1. Spread the masa on the smooth side of a prepared corn husk, leaving at least 2 inches on top and 3 inches on the bottom without masa.
2. Fold in the sides of the corn husk.




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Photos 3 & 4

3. Fold the bottom of the husk up so that the bottom and top edges meet.
4. Tie a tie around the top of the bundle.

[jdelasko]

Tamales are steamed until the masa dough becomes firm and easily pulls away from the corn husk or banana. For a small amount of tamales, a large pot fitted with a steamer basket and lid will do the job. If you're making dozens and dozens of tamales, it's worth it to pick up an inexpensive tamale steamer bucket.

There's an art to packing tamales for steaming. If the tamales are securely tied on both ends, you can simply randomly stack them in the steamer and turn on the heat. If, on the other hand, your tamales are open at one end, you'll have to carefully pack them in the steamer standing upright. Either way, whenever you first cook the tamales, pack them with additional corn husks as this will improve the flavor.

The photos below show how to pack a large tamale steaming bucket with layers upon layers of tamales, all wrapped in different styles. Between and around each layer are lots of wet born husks. When making lots of tamales at once like this, take the cooking times in tamale recipes with a serious grain of salt -- it will take much longer to cook a full bucket of tamales like this -- up to several hours.

Wrapping the tamales in additional corn husks, as shown below, has 2 purposes: it adds to the flavor of the steam, as well as allows you to pour more water into the steamer, when needed, without getting the tamales wet.


http://www.majorleaguetalk.com/uploads/pics/tamales/tamcook1.jpg http://www.majorleaguetalk.com/uploads/pics/tamales/tamcook2.jpg http://www.majorleaguetalk.com/uploads/pics/tamales/tamcook3.jpg
Photos 1, 2, & 3

1. Stack tamales upright in the bottom of the steamer, placing loose corn husks behind the tamales (these will be folded over once the first layer of tamales are in). If your tamales are tied at both ends, instead of open at one like the ones in the photo, you can just toss them in the steamer, this way and that, in a single layer, but still line the sides of the bucket with corn husks.

2. When you have a full layer of tamales covering the bottom of the steamer bucket, fold down the corn husks around the sides of the bucket, and place more corn husks on top of these so that the first layer is completely wrapped and covered in corn husks.

3. Repeat the process for the next layer, and further layers on top of that, depending on how many tamales you are making. Of course, the size of your steaamer will also determine how many layers you can have.




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Photos 4, 5, & 6

4. When you reach the top layer, make sure the edges of the bucket have corn husks all around the perimeter.

5. Photo 5 shows the tamales bucket, ready for the final layer to be covered.

6. Fold down the corn husks on the side down and over the top of the tamales. Add additional corn husks to the tops if you need them. Packing the steamer this way will allow you add too addtional water to the steamer without getting the tamales wet. Simply put some water in a small pitcher or glass, open the steamer, and gently push some of the corn husks on the side of the bucket towards the center. This will makes a small "tunnel" where you can pour the water in down the side of the bucket.


Testing for Doneness

So how will you know when your tamales are finished cooking? Easy.

Most tamale fillings and sauces are already cooked, so when we test for doneness, we are really talking about testing the masa dough. Before you remove all the tamales from your steamer, take a pair of kitchen tongs and remove a single tamale. Carefully start to unwrap a small corner of the tamale -- if the masa is still wet and sticking to the corn husk, it's not done. Re-wrap your test tamale and put it back in the steamer for a while. Test another tamale a little later -- when the wrapping easily and cleanly separates from the tamale inside, the tamales have been cooked enough.

[jdelasko]

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INGREDIENTS

2 (8 ounce) package cream cheese, softened
2 tablespoons sour cream
2 (7 ounce) cans tomatillo salsa
2 teaspoons freshly ground black pepper
2 teaspoons celery salt
1/2 teaspoon ground cumin
4 teaspoons garlic powder
1 cup finely chopped fresh cilantro
2 tablespoons fresh lime juice



DIRECTIONS

Combine cream cheese, sour cream, salsa, pepper, celery salt, cumin, garlic powder, cilantro and lime juice in a blender or food processor. Blend until smooth and creamy. Serve with tamales

[jdelasko]

Yes, making tamales is a lot of work. That's why you want to make them in large batches. This recipe suggests blue corn masa which is more flavorful than regular masa. Give it a try.

For a little more zip to the cilantro cream sauce, add some finely chopped jalapenos or serranos.

[jdelasko]

If you live in Texas or New Mexico, you shouldn't have any problem finding any of these ingredients at a local market. In other parts of the country, some of the ingredients may be hard to find.

Amazon.com to the rescue:

Dried Anaheim Chiles: http://www.amazon.com/Melissas-Dried-Anaheim-Chiles-Bags/dp/B0000EIDQ7


Dried Pasilla Chiles: http://www.amazon.com/Melissas-Dried-Pasilla-Negro-Chiles/dp/B0000EIDWU/ref=sr_1_7/102-8079499-5721765?ie=UTF8&s=gourmet-food&qid=1194379376&sr=1-7


New Mexico Dried Chiles: http://www.amazon.com/Corona-Real-Mexico-Chili-Pods/dp/B0000GKV5I/ref=sr_1_8/102-8079499-5721765?ie=UTF8&s=gourmet-food&qid=1194379674&sr=1-8


Blue Corn Harinilla: http://www.amazon.com/BLUE-CORN-HARINILLA/dp/B0001LWYKM/ref=sr_1_1/102-8079499-5721765?ie=UTF8&s=gourmet-food&qid=1194379196&sr=1-1


Corn Husks: http://www.amazon.com/Melissas-Corn-Husk-Packages-oz/dp/B0000TL60Y/ref=sr_1_2/102-8079499-5721765?ie=UTF8&s=gourmet-food&qid=1194379861&sr=1-2


16 quart tamale pot: http://www.amazon.com/Columbian-Tamale-Pot-with-Insert/dp/B000LNV7J4/ref=pd_bbs_1/102-8079499-5721765?ie=UTF8&s=home-garden&qid=1194379928&sr=8-1


21 quart tamale pot: http://www.amazon.com/Columbian-Home-Products-Tamale-Insert/dp/B000WJZT6O/ref=sr_1_9/105-6910760-8444425?ie=UTF8&s=kitchen&qid=1194385125&sr=1-9


Columbian tamale pots can sometimes be found at the retailers listed below

K-Mart
Meijer
Target
Wal-Mart
ZellersAce Hardware
Do It Best
Home Hardware
Tru-Serv
Bed Bath & Beyond
Boscovs
Kohls
Mills Fleet Farm
Pamida
ShopKo Stores

[jdelasko]

I know for a fact that in certain parts of the country, fresh cilantro is impossible to find in a market. This is just one of life's strange aberrations that I never have completely understood. If you live in one of these areas, you simply won't be able to make the Cilantro Cream Sauce in this recipe.

Don't even think about trying to make it with that dried cilantro. Dried cilantro is completely void of the flavor present in fresh cilantro and the flavor more closely resembles that of lawn clippings. Don't ask me how I know what lawn clippings taste like but be assured that I do. I have tried cilantro/herb paste that is available in the refridgerator section of some markets near the produce section. While the paste is of a much better flavor than the dried cilantro, it still doesn't come close to resembling the flavor of fresh cilantro.

What this all means as far as making the ciantro cream sauce is that, if you don't have the fresh stuff, you are S.O.L.

My only suggestion would be to buy some seeds and start growing some or make friends with someone in Texas or New Mexico that would be willing to send you some overnight via Fedex.

All is not lost though. Tamales are great topped with a variety of different sauces from hot to mild.

[QueenBeeGrannyJean]

Boy this sure seems like a lot of work, but I may try it make my own sometime. There is a family who work on the ranch across the road and sometimes help us on our ranch that make fantastic pork and beef tamales. I usually buy several dozen for our annual Christmas Eve party.

A girlfriend and I are going to make our own corn tortilla's this next week. I will let you know how they turn out.