Latin American > Mexican > Tamale

Ahipa Tamales with Pork and Olives Recipe

Ingredients with Measurements:
- 2 cups masa harina
- 1 1/2 cups warm water
- 1/2 cup vegetable shortening
- 1 tsp baking powder
- 1 tsp salt
- 1 lb pork shoulder, cut into small cubes
- 1/2 cup pitted green olives, chopped
- 1/2 cup chopped onion
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp ground black pepper
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1 cup chicken broth
- 1/4 cup vegetable oil

Special equipment needed:
- Steamer basket
- Corn husks

Step-by-step instructions:

1. Soak the corn husks in warm water for at least 30 minutes.

2. In a large bowl, mix the masa harina, warm water, vegetable shortening, baking powder, and salt until well combined. Cover and set aside.

3. In a large skillet, heat the vegetable oil over medium-high heat. Add the pork and cook until browned on all sides, about 5 minutes.

4. Add the onion, garlic, cumin, oregano, black pepper, cinnamon, and cloves to the skillet. Cook for 2-3 minutes, until the onion is translucent.

5. Add the chicken broth and olives to the skillet. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, until the pork is tender and the liquid has reduced.

6. Remove the skillet from the heat and let it cool slightly. Shred the pork with a fork.

7. To assemble the tamales, take a soaked corn husk and spread a thin layer of the masa mixture on it, leaving a 1-inch border around the edges.

8. Spoon some of the pork filling onto the center of the masa mixture.

9. Fold the sides of the corn husk over the filling, then fold the bottom of the husk up over the filling.

10. Place the tamales in a steamer basket, seam side down. Steam for 45-60 minutes, until the masa is firm and the filling is hot.

11. Serve the tamales hot, garnished with chopped cilantro and a squeeze of lime juice.


Time:
Preparation time: 30 minutes
Cooking time: 1 hour 30 minutes
Temperature:
Steaming temperature: 212°F
Serving size:
Makes 12 tamales

Nutritional information:
Calories: 320
Fat: 18g
Carbohydrates: 25g
Protein: 15g
Sodium: 440mg
Fiber: 3g
Sugar: 1g

Substitutions for ingredients:
- Pork can be substituted with chicken or beef.
- Green olives can be substituted with black olives or capers.

Variations:
- Add diced potatoes or carrots to the filling for extra texture and flavor.
- Use a different spice blend, such as chili powder or paprika, to season the pork filling.

Tips and tricks:
- Make sure to spread the masa mixture thinly and evenly on the corn husks to ensure even cooking.
- Don't overfill the tamales, as they may burst during cooking.
- To check if the tamales are done, open one up and check that the masa is cooked through and the filling is hot.

Storage instructions:
- Store leftover tamales in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- To reheat tamales, wrap them in a damp paper towel and microwave for 1-2 minutes, or steam them for 10-15 minutes.

Presentation ideas:
- Serve the tamales on a platter garnished with cilantro and lime wedges.

Garnishes:
- Chopped cilantro
- Lime wedges

Pairings:
- Serve with a side of refried beans and Mexican rice.

Suggested side dishes:
- Refried beans
- Mexican rice
- Guacamole
- Salsa

Troubleshooting advice:
- If the tamales are too dry, add a little more chicken broth to the pork filling.
- If the tamales are too wet, add a little more masa harina to the mixture.

Food safety advice:
- Make sure to cook the pork filling to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover tamales in the refrigerator and consume within 3 days.

Food history:
- Tamales are a traditional Mexican dish that have been enjoyed for centuries. They were originally made by the Aztecs and Mayans, and were often filled with meat, beans, or vegetables.

Flavor profiles:
- The ahipa tamales with pork and olives have a savory and slightly sweet flavor, with hints of cinnamon and cloves.

Serving suggestions:
- Serve the tamales with a cold beer or a margarita for a refreshing drink to balance out the rich flavors of the dish.

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Region: Peruvian

Taste: Savory, Tangy, Spicy, Herby, Meaty