In the world of Mexican cuisine, tamales hold a special place. These delectable bundles of masa, filled with savory fillings, are a true comfort food that warms the heart and soul. Today, we bring you a delightful recipe inspired by the renowned chef Rick Bayless. These Rick Bayless Pork Tamales are a labor of love but worth every moment spent in the kitchen. Let’s dive into creating this traditional and delicious dish!
Ingredients:
For the Pork Filling:
– 2 pounds pork shoulder
– 1 onion, roughly chopped
– 4 cloves garlic, minced
– 2 teaspoons ground cumin
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 2 cups chicken broth
For the Tamale Dough:
– 2 cups masa harina
– 1 cup chicken broth
– 1 teaspoon baking powder
– 1/2 cup lard or vegetable shortening
– Salt to taste
For Assembly:
– Dried corn husks, soaked in warm water
Instructions:
1. Prepare the Pork Filling:
– In a large pot, combine the pork shoulder, onion, garlic, cumin, oregano, salt, pepper, and chicken broth.
– Bring the mixture to a simmer over medium heat, cover, and cook for 2-3 hours until the pork is tender and shreds easily.
– Shred the pork using two forks and set aside.
2. Make the Tamale Dough:
– In a large mixing bowl, combine the masa harina, chicken broth, baking powder, lard or vegetable shortening, and salt.
– Mix well until a soft dough forms. The dough should be spreadable but hold its shape.
3. Assemble the Tamales:
– Take a soaked corn husk and pat it dry with a towel.
– Spread a thin layer of the tamale dough on the center of the corn husk, leaving space around the edges.
– Add a spoonful of the shredded pork filling in the center of the dough.
– Fold the sides of the corn husk over the filling to enclose it.
– Fold the narrow end of the corn husk over the tamale and secure it with a thin strip of corn husk.
4. Steam the Tamales:
– Arrange the tamales upright in a steamer basket with the folded end facing down.
– Fill the bottom of the steamer with water, making sure it doesn’t touch the tamales.
– Cover the tamales with remaining corn husks and steam over medium heat for 1-1.5 hours until the dough is cooked through and firm.
5. Serve and Enjoy:
– Carefully unwrap the tamales from the corn husks before serving.
– Serve hot with your favorite toppings such as salsa, sour cream, or guacamole.
– These Rick Bayless Pork Tamales are perfect for gatherings, celebrations, or a cozy night in with loved ones.
With these Rick Bayless Pork Tamales, you’ll bring the authentic flavors of Mexico right to your table. The tender pork, flavorful masa, and aromatic spices combine to create a dish that’s sure to impress. Enjoy the process of making these tamales as much as the delightful flavors they bring. Gather your friends and family and embark on a culinary journey with this traditional recipe. Buena provecho!
