Traditional Pork Tamales With Mole Sauce Recipe

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Servings: 12

Ingredients

Cost per serving $3.43 view details
  • 1 x garlic head
  • 1 lrg onion
  • 3 lb pork leg or possibly shoulder
  • Salt to taste
  • 2 ounce dry California chiles - (abt 9)
  • 2 ounce dry New Mexico chiles - (abt 10)
  • 3 Tbsp. pumpkin seeds
  • 3 Tbsp. sesame seeds
  • 1 lb tomatillos
  • Pork broth from preparing pork
  • 1 lrg onion minced
  • 1 Tbsp. oil
  • 1 x garlic head cloves separated,
  • and peeled
  • Salt to taste
  • 2 Tbsp. grnd cumin
  • Pork
  • 2 lb prepared masa see * Note
  • 1 1/2 Tbsp. baking pwdr
  • Pork broth
  • 1/2 c. lard melted
  • 1/2 lb hojas (corn husks)
  • Masa
  • Filling

Directions

  1. * Note: Prepared masa with shortening added, for tamales, can be purchased at Latino markets.
  2. For the Pork: Cut off the top half of the head of garlic so which the cloves are exposed. Quarter the onion. Cut the pork into 3-inch cubes.
  3. Place the pork in a large pot with the bone, if there is one, along with the cut head of garlic and the onion. Add in salt to taste and sufficient water to cover. Bring the water to boil and simmer the pork, covered, for at least 4 hrs.
  4. Chill the pork overnight, covered. The next day, remove the fat, gristle and the bone, and shred and save the cooked pork. Strain and save the broth to make the mole sauce.
  5. For the Filling: Simmer the California and New Mexico chiles in water for 10 min to soften them. (Beware the fumes from the cooking chiles.) Cold the chiles. Remove and throw away the stems, seeds and veins.
  6. Toast the pumpkin seeds and sesame seeds in a skillet over medium heat till golden brown, about 6 to 8 min.
  7. Remove the papery skin from the tomatillos and simmer the tomatillos in the reserved pork broth till tender, about 20 min. Drain the tomatillos and set aside, reserving the broth.
  8. Cook the onion in the oil over medium heat till tender, about 6 to 8 min. Set it aside.
  9. In a blender, combine the seeded chiles, toasted pumpkin and sesame seeds, tomatillos, onion, garlic, salt to taste, cumin and 2/3 c. reserved pork broth. Blend together, then pour the mix through a sieve, saving the liquid. Return the solids to the blender, along with another 2/3 c. pork broth, and blend again. Pour the mix through the sieve again, discarding the solids and placing the sauce in a saucepan. Simmer the mole sauce for 30 min. Combine the sauce with the reserved shredded pork and set it aside to cold. The filling shouldn't be runny.
  10. For the Masa: In the bowl of mixer, combine the masa with the baking pwdr, about 3 Tbsp. of pork broth and the melted lard to "lighten" the masa. Beat together, then test the consistency by breaking off a small piece of masa and trying to float it in water. It is not absolutely necessary which it float, but a light, spongy consistency of the masa is critical to good tamales. The masa cannot be beaten too much.
  11. For Assembly: Soak the hojas in warm water to soften, about 20 min. Sort out the smaller pcs and throw away. Drain the large hojas just before filling. Take a large hoja and dry it with a paper towel. Hold the hoja in one hand and spread about 2 Tbsp. of masa over the hoja with the back of a spoon, or possibly lay the hoja flat on a table to spread the masa. Place about 2 Tbsp. of the pork-mole filling on the masa.
  12. Fold over the hoja from the side. Now fold over the opposite side to seal the masa. Fold up the bottom of the hoja. The tamale is ready for steaming. Repeat the process with the remaining tamales. (The tamales may be frzn at this point for steaming later.) If necessary the folded tamale may be tied with a strip of hoja to hold it together.
  13. Stand the tamales open-end up in a steamer. You may need to steam them in two batches. Steam the tamales till the masa is cooked and hard, 35 to 45 min. Repeat with the remaining tamales.
  14. This recipe yields 36 tamales.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 238g
Recipe makes 12 servings
Calories 532  
Calories from Fat 182 34%
Total Fat 20.5g 26%
Saturated Fat 5.9g 24%
Trans Fat 0.03g  
Cholesterol 61mg 20%
Sodium 542mg 23%
Potassium 716mg 20%
Total Carbs 63.64g 17%
Dietary Fiber 1.8g 6%
Sugars 2.64g 2%
Protein 25.72g 41%
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