Pork Tamales with Double-Chile Sauce
INGREDIENTS
•
For the pork filling
•
2 to 3 Tbs. lard or vegetable oil
•
3- to 3½-lb. boneless pork shoulder or Boston butt, cut into 3-inch chunks and trimmed
•
1 medium white onion, roughly chopped
•
6 medium cloves garlic, lightly smashed and peeled
•
4 dried bay leaves, toasted
•
2 to 3 sprigs fresh thyme, marjoram, or mild oregano, or 1 Tbs. dried Mexican oregano
•
2 to 3 whole cloves
•
1 to 2 guajillo, New Mexico, ancho, chipotle, or other dried red chiles, toasted, stemmed, and seeded
•
1-1/2 tsp. kosher salt
•
1 tsp. whole black peppercorns
•
1 tsp. whole allspice berries
•
For the chile sauce
•
2 Tbs. lard or vegetable oil
•
1 medium white onion, roughly chopped (about 2 cups)
•
2 medium heads garlic, peeled (about 35 cloves)
•
6 ancho chiles, toasted, stemmed, seeded, soaked in very hot water for 15 minutes, and drained
•
3 guajillo chiles, toasted, stemmed, seeded, soaked in very hot water for 15 minutes, and drained
•
2 cups canned, puréed fire-roasted or regular tomatoes
•
2 cups (approximately) reserved pork cooking broth or lower-salt chicken broth
•
1 Tbs. tamale-grind masa harina
•
1 Tbs. brown sugar or honey; more as needed
•
1 tsp. cumin seed, toasted and ground
•
1/2 tsp. dried Mexican oregano, toasted (optional)
•
1/2 tsp. ground allspice
•
1/4 tsp. ground cloves
•
Kosher salt
•
One 2- to 3-inch cinnamon stick
•
For the masa
•
3-1/2 cups tamale-grind masa harina
•
12 oz. (1-1/2 cups) lard, unsalted butter, vegetable shortening, or a combination, softened
•
Kosher salt
•
2 to 2-1/2 cups reserved pork cooking broth
•
40 dried corn husks.
ADVERTISEMENT