Xochipilli's Ancho Pork Tamales

This traditional Mexican recipe uses an nontraditional cooking method. Time does not include marinating or standing time. From a local Mexican restaurant.

• Ready In: 2 hrs 30 mins
• Yields: 24 tamales

Ingredients

• 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

• Tamales

• 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)

Directions

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