Ingredients with Measurements:
- 2 cups masa harina (corn flour)
- 1 tsp salt
- 1 tsp baking powder
- 1/2 cup vegetable shortening
- 1 1/2 cups chicken broth
- 1/2 cup tomato sauce
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp oregano
- 1/2 lb pork shoulder, cooked and shredded
- 1/2 cup pitted green olives, chopped
- 1/2 cup raisins
- 1/4 cup capers, drained
- 1/4 cup red bell pepper, chopped
- 1/4 cup green bell pepper, chopped
- 1/4 cup yellow onion, chopped
- 1/4 cup cilantro, chopped
- 20-25 dried corn husks, soaked in water for at least 2 hours
Special equipment needed:
- Steamer pot or large pot with steamer insert
Step-by-step instructions:
1. In a large bowl, mix together masa harina, salt, and baking powder.
2. In a separate bowl, cream vegetable shortening until light and fluffy.
3. Gradually add masa harina mixture to the shortening, alternating with chicken broth and tomato sauce, until a smooth dough forms.
4. Add cumin, garlic powder, onion powder, paprika, and oregano to the dough and mix well.
5. In another bowl, mix together shredded pork, olives, raisins, capers, red and green bell peppers, yellow onion, and cilantro.
6. To assemble the tamales, take a soaked corn husk and spread a thin layer of dough onto the center, leaving a border of about 1 inch on the sides and bottom.
7. Spoon a heaping tablespoon of the pork mixture onto the center of the dough.
8. Fold the sides of the corn husk towards the center, then fold the bottom up to seal the tamale.
9. Place the tamales upright in a steamer pot or large pot with steamer insert.
10. Steam the tamales for 1 1/2 to 2 hours, or until the dough is firm and pulls away from the husk easily.
11. Serve hot with your favorite salsa or hot sauce.
Time:
Preparation time: 30 minutes
Cooking time: 1 1/2 to 2 hours
5. Temperature:
Steam at medium-high heat.
Serving size:
Makes 20-25 tamales.
Nutritional information:
Calories per serving: 220
Fat: 10g
Carbohydrates: 26g
Protein: 8g
Substitutions for ingredients:
- Pork shoulder can be substituted with chicken or beef.
- Vegetable shortening can be substituted with lard or butter.
- Green olives can be substituted with black olives.
- Raisins can be substituted with dried cranberries or currants.
- Capers can be omitted if desired.
Variations:
- Add diced jalapenos or serrano peppers for a spicier version.
- Use different types of meat, such as chorizo or shredded chicken.
- Add cheese to the pork mixture for a cheesy twist.
Tips and tricks:
- Make sure to soak the corn husks for at least 2 hours to make them pliable.
- Spread the dough thinly to ensure even cooking.
- Don't overfill the tamales, as they may burst during cooking.
Storage instructions:
- Tamales can be stored in the refrigerator for up to 3 days.
- To freeze, wrap each tamale individually in plastic wrap and store in a freezer-safe container for up to 3 months.
Reheating instructions:
- To reheat, steam the tamales for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the tamales on a platter with a side of salsa and garnish with cilantro.
Garnishes:
- Fresh cilantro
- Sliced avocado
- Lime wedges
Pairings:
- Black beans and rice
- Plantains
- Guacamole
Suggested side dishes:
- Mexican street corn
- Grilled vegetables
- Ceviche
Troubleshooting advice:
- If the dough is too dry, add more chicken broth or water.
- If the tamales are too wet, steam for an additional 10-15 minutes.
Food safety advice:
- Make sure to cook the tamales thoroughly to avoid any risk of foodborne illness.
- Store leftovers promptly in the refrigerator or freezer.
Food history:
- Tamales are a traditional Mexican dish that have been enjoyed for centuries.
- The Cuban version, known as Cubanitos tamales, features a savory pork filling with a hint of sweetness from the raisins.
Flavor profiles:
- Savory, slightly sweet, with a hint of spice.
Serving suggestions:
- Serve as a main dish or as an appetizer.
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Region: Mexican