TAMALES HUASTECOS WITH PORK AND CHILPÁN
- 2 Lbs. of meaty pork ribs cut into cubes of about 1 1/4 inch (Ask your butcher to cut it for you)
- 2 Lbs. pork leg cut into cubes of about 1 1/4 inch
For the Adobo (Chilpan):
- 8 Ancho peppers , seeded, deveined and cleaned (reserve some of the seeds)
- 6 Guajillos peppers, seeded, deveined, and cleaned. (reserve some of the seeds)
- 5 Morita peppers seeded or chipotles (Optional if you want your tamales to be spicy)
- 1/4 cup of the peppers seeds
- 1 1/2 Tablespoons black peppers
- 1/4 cup of sesame seeds (optional)
- 1/3 cup of corn masa (prepared corn dough)
- 1/2 white onion roasted and cut into thick slices
- 3 cloves of garlic roasted
- 4 Roma or plum tomatoes ( Sometimes I don’t add them)
- Salt to taste
4 packages of banana leaves, you can find them in the frozen foods section.
- 4 1/2 Lbs. Corn Masa or equivalent made with Masa Harina for Tortillas
- 2 Lbs. lard (could be substituted by shortening)
- 2 Tablespoons salt
- Water or chicken broth enough to cream the dough
- Prepare the sauce “Chilpan”:
- From 2 pounds of prepared masa (corn dough) you will make between 25 to 30 tamales.
- The filling could be uncooked pork or chicken. The chicken is cut into pieces. If using already cooked meat, the cut the steaming time to 1 hour and 5 to 10 minutes.
2. Place the peppers into a bowl with 2 cups of warm water to soak for 30 minutes or until soft.
3. In the same skillet you roasted the peppers, lightly roast the peppers seeds and the black peppers corns, allowing them cool before mixing with the peppers. Do the same with the sesame seeds if using.
4. Drain the peppers, reserving soaking water, and place them in a blender puree with garlic, onion, black pepper and seeds. Add 1/2 cup of the soaking water. Use a good blender to have better results. The end result should be a fine thick sauce.
5. Dissolve the 1/3 cup of masa with some water and add to the “Chilpan” sauce and stir. Add salt and taste. Add this mixture to the meat and let marinated while you prepare the corn dough. This sauce can be made in advance. I did it the day before.
1. After removing the banana leaves from their plastic package cut the rough hard part of the edge using your kitchen scissors (This is the leaf’s center vein).
2. Cut the banana leaves into rectangles of about 9 inches wide.
3. Place them one with one over the stove top flame in a steady and fast movement, they will change to a glossy color and become pliable. Rinse with warm water and dry well with a kitchen towel.
4. Cover with more banana leaves and a kitchen towel and pot lid. You can also use a piece of aluminum foil or plastic to cover the tamales.
5. Cook for 2 hours (check notes above) after the water start boiling. Use the old trick of dropping a coin into the bottom of the steamer when adding the water to the pot. The coin will start rattling after the water has evaporated. If this happens then add more water carefully removing the lid facing against your face to avoid a steam burn.
To check if the tamales are cooked. Remove one from the pot and if the leave peels off easily, they are done. If not put back into the stove for 15 more minutes.
If you want to see this recipe in Spanish click HERE.
I hope you make them… If you do, please come back to let me know your experience.
If you are on Pinterest, check our boards with hundreds of delicious ideas I’m pinning for you!