International Cooking Show - November 11th, 2022
From Ethan Walter
This is a recording of the International Cooking Show that took place on November 11th, 2022. For this installment of the show, demonstrator Sandra Juanita Gutierrez made tamales for us! We have attached a version of Sandra's recipe below; we hope that you will trying making the dish with her at home!…Read more Less…
-1 lb of Masa Harina for every dozen tamales
-pork or chicken, quantity depending on how much meat you want the tamales to have
-1 packet of corn husks
-1 packet of Chile Guajillo
-1 packet of Chile de Árbol (super spicy)
-lard or vegetable shortening
-spices: cumin, black whole pepper, garlic, salt
The total time to make tamales is approximately 5 hours.
Boil the pork roast until tender.
Chop or shred into small pieces
Put aside. Save the broth in a separate bowl (leftover juice can be used to mix the dough).
Put the corn husks in the sink with warm water to clean and soften.
In a bowl, mix Masa Harina with lard, warm water, and some of broth until it’s soft enough to spread on corn husk.
Boil the Chile Guajillo and peel the skin to use the red pulp. It can be mixed in the blender and strained as well.
In a molcajete (stone grinder), grind the spices. Add to the broth to cook the boiled pork for a few minutes, then add the Chile Guajillo for flavor and color.
Once the soft dough has been spread in corn husks, put in the meat, fold up the corn husk to cover the meat, and put aside. Once you have 4 dozen ready, they can be placed in the pan.
The bottom of the pan will be covered with corn husks and a cup will go in the middle of the pan, cup facing down. The tamales will be placed like little soldiers around the cup until all of them are standing up and the pan is full of tamales.
Cook for 1 hour and 40 minutes, pouring a little bit of water on the sides. They are cooked in the steam.