Ingredients with Measurements:
- 2 lbs. pork shoulder, cut into small pieces
- 1/2 cup of achiote paste
- 1/2 cup of orange juice
- 1/2 cup of lime juice
- 1/4 cup of white vinegar
- 1 tsp. of dried oregano
- 1 tsp. of ground cumin
- 1 tsp. of salt
- 1/2 tsp. of black pepper
- 2 garlic cloves, minced
- 2 bay leaves
- 2 cups of masa harina
- 2 cups of chicken broth
- 1 tsp. of baking powder
- 1/2 tsp. of salt
- 1/2 cup of lard
- 20-25 corn husks, soaked in water
Special equipment needed:
- Steamer
Step-by-step instructions:
1. In a large bowl, mix together the achiote paste, orange juice, lime juice, white vinegar, oregano, cumin, salt, black pepper, and minced garlic.
2. Add the pork shoulder pieces to the bowl and mix well to coat the meat with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
3. Preheat the oven to 325°F.
4. Transfer the pork and marinade to a large baking dish. Add the bay leaves and cover the dish with aluminum foil.
5. Bake for 2-3 hours, or until the pork is tender and falls apart easily.
6. Remove the pork from the oven and let it cool slightly. Shred the meat with a fork and set aside.
7. In a large mixing bowl, combine the masa harina, chicken broth, baking powder, salt, and lard. Mix well until the dough is smooth and has a spreadable consistency.
8. Drain the corn husks and pat them dry. Spread a thin layer of the masa dough onto each husk, leaving a border of about 1 inch on the sides.
9. Add a spoonful of the shredded pork onto the center of the masa dough.
10. Fold the sides of the husk towards the center, enclosing the filling. Fold the bottom of the husk up and tie it with a piece of kitchen twine.
11. Arrange the tamales in a steamer basket, with the open end facing up.
12. Steam the tamales for 1-1/2 to 2 hours, or until the masa dough is cooked through and firm.
13. Remove the tamales from the steamer and let them cool for a few minutes before serving.
- Time:
Preparation time: 30 minutes
- Cooking time: 3-4 hours
- Total time: 4-5 hours
Temperature:
- Oven temperature: 325°F
- Steaming temperature: Medium-high heat
Serving size:
- Makes 20-25 tamales
Nutritional information:
- Calories per serving: 250
- Total fat: 12g
- Cholesterol: 35mg
- Sodium: 350mg
- Total carbohydrates: 26g
- Dietary fiber: 2g
- Sugars: 2g
- Protein: 10g
Substitutions for ingredients:
- Pork shoulder can be substituted with chicken or beef.
- Achiote paste can be substituted with paprika or chili powder.
- Lard can be substituted with vegetable shortening or butter.
Variations:
- Add chopped onions, bell peppers, and tomatoes to the pork marinade for extra flavor.
- Add a spoonful of refried beans or cheese to the filling for a different twist.
- Use different types of chili peppers for a spicier or milder version.
Tips and tricks:
- Soak the corn husks in water for at least 30 minutes before using them to prevent them from tearing.
- Spread the masa dough thinly and evenly to ensure that the tamales cook evenly.
- Tie the tamales tightly to prevent them from opening during steaming.
- Serve the tamales with your favorite toppings, such as salsa, sour cream, or guacamole.
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 until heated through.
Presentation ideas:
- Arrange the tamales on a platter and garnish with chopped cilantro and lime wedges.
Garnishes:
- Chopped cilantro
- Lime wedges
- Salsa
- Sour cream
- Guacamole
Pairings:
- Mexican rice
- Refried beans
- Grilled vegetables
Suggested side dishes:
- Cucumber and tomato salad
- Corn on the cob
- Black bean salad
Troubleshooting advice:
- If the masa dough is too dry, add more chicken broth or water until it reaches the right consistency.
- If the tamales are too dry, add a spoonful of salsa or sour cream before serving.
Food safety advice:
- Make sure to cook the pork to an internal temperature of 145°F to ensure that it is safe to eat.
Food history:
- Cochinita Pibil is a traditional Mexican dish from the Yucatan Peninsula, made with marinated pork that is slow-cooked in banana leaves.
Flavor profiles:
- Spicy, tangy, savory
Serving suggestions:
- Serve the tamales as a main dish for lunch or dinner, or as a snack or appetizer.
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Region: Mexican