2 hrs 30 mins
1 hr 30 mins
Member #610488's Note:
This traditional Mexican recipe uses an nontraditional cooking method. Time does not include marinating or standing time. From a local Mexican restaurant.
My Private Note
Units: US | Metric
BASIC MASA DOUGH
- 2 cups reduced-sodium fat-free chicken broth
- 2 ancho chilies
- 1 1/2 cups frozen corn kernels, thawed
- 3 3/4 cups masa harina
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons baking powder
- 1/4 cup lard, chilled
- 24 dried corn husks
- 1/2 cup reduced-sodium fat-free chicken broth
- 1/3 cup dried cherries
- 1 ancho chili, stemmed
- 1 cup onion, chopped
- 2 tablespoons brown sugar
- 3 tablespoons fresh lime juice
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 5 garlic cloves
- 1 (1 lb) pork tenderloin
- 2 cups hot water
- lime wedge (optional)
- 1Prepare Basic Masa Dough up to three days ahead, and refrigerate in an airtight container.
- 2Basic Masa Dough: Combine chicken broth and ancho chiles in a microwave-safe bowl. Microwave at HIGH for 2 minutes or until chiles are tender; cool slightly, Combine broth mixture and corn in a blender; process until smooth.
- 3Lightly spoon masa harina into dry measuring cups; level with a knife. Combine masa harina, salt, and baking powder, stirring well with a whisk. Cut in lard with a pastry blender or two knives until mixture resembles coarse meal. Add broth mixture to masa mixture; stir until a soft dough forms. Cover and chill until ready to use.
- 4Tamales: Place corn husks in a large bowl; cover with water. Weight husks down with a can; soak 30 minutes. Drain husks.
- 5Combine broth, cherries, and ancho chile in a microwave-safe dish. Microwave at HIGH for 2 minutes or until cherries and ancho are tender. Combine broth mixture, onion, and next 5 ingredients (through garlic) in a blender; process until mixture is smooth. Reserve 1/2 cup broth mixture; cover and chill. Place remaining broth mixture in a large zip-top plastic bag. Add pork; seal and marinate in refrigerator 1 hour, turning bag occasionally.
- 6Preheat oven to 450°F.
- 7Remove pork from bag, and discard marinade. Place pork on a broiler pan coated with cooking spray. Bake at 450F for 30 minutes or until a thermometer registers 155F (slightly pink). Let pork stand 20 minutes; shred pork with 2 forks. Toss shredded pork with reserved 1/2 cup broth mixture.
- 8Working with one husk at a time, place about 3 tablespoons Basic Masa Dough in the center of husk, about 1/2 inch from top of husk; press dough into a 4-inch-long by 3-inch-wide rectangle. Spoon about 1 heaping tablespoon pork mixture down one side of dough. Using the corn husk as your guide, fold husk over tamale, being sure to cover filling with dough; fold over 1 more time. Fold bottom end of husk under. Place tamale, seam side down, on the rack of a broiler pan lined with a damp towel. Repeat procedure with remaining husks, Basic Masa Dough, and filling. Cover filled tamales with another damp towel. Pour 2 cups hot water in the bottom of a broiler pan; top with prepared rack.
- 9Steam tamales at 450F for 55 minutes, adding water as necessary to maintain a depth of about 1/2 inch. Let tamales stand 10 minutes. Serve with sauce and lime wedges, if desired.
- 10Can be frozen for up to 3 months. Reheat in microwave for 2 minutes.
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Nutritional Facts for Xochipilli's Ancho Pork Tamales
Serving Size: 1 (2312 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 141.2
- Calories from Fat 34
- Total Fat 3.8 g
- Saturated Fat 1.2 g
- Cholesterol 14.3 mg
- Sodium 230.4 mg
- Total Carbohydrate 21.5 g
- Dietary Fiber 2.1 g
- Sugars 1.4 g
- Protein 6.5 g
The following items or measurements are not included:
reduced-sodium fat-free chicken broth
reduced-sodium fat-free chicken broth