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    You are in: Home / Recipes / Xochipilli's Ancho Pork Tamales Recipe
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    Xochipilli's Ancho Pork Tamales

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    1 hrs

    1 hrs 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.

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    Ingredients:

    Yield:

    tamales

    Units: US | Metric

    BASIC MASA DOUGH

    Tamales

    Directions:

    1. 1
      Prepare Basic Masa Dough up to three days ahead, and refrigerate in an airtight container.
    2. 2
      Basic 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.
    3. 3
      Lightly 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.
    4. 4
      Tamales: Place corn husks in a large bowl; cover with water. Weight husks down with a can; soak 30 minutes. Drain husks.
    5. 5
      Combine 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.
    6. 6
      Preheat oven to 450°F.
    7. 7
      Remove 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.
    8. 8
      Working 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.
    9. 9
      Steam 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.
    10. 10
      Can be frozen for up to 3 months. Reheat in microwave for 2 minutes.

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    Ratings & Reviews:

    • on December 27, 2009

      45

      My guests enjoyed these and they were really pretty once opened with the green masa from the anchos. Next time I would reserve out even more of the sauce for the filling.

      person found this review Helpful. Was this review helpful to you? Yes | No

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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
    24%
    Total Fat 3.8 g
    5%
    Saturated Fat 1.2 g
    6%
    Cholesterol 14.3 mg
    4%
    Sodium 230.4 mg
    9%
    Total Carbohydrate 21.5 g
    7%
    Dietary Fiber 2.1 g
    8%
    Sugars 1.4 g
    5%
    Protein 6.5 g
    13%

    The following items or measurements are not included:

    reduced-sodium fat-free chicken broth

    reduced-sodium fat-free chicken broth

    dried cherries

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