pork tenderloin,silver skin and excess fat trimmed, cut into 4 portions
medium red onion,quartered
garlic cloves,mashed and peeled
Mexican chili pods,seeded and stem-removed
2 - 3cups
vegetable or chicken stock
seasoned salt,to taste
black pepper,to taste
Corn husks or hulls, soaked and drainedas needed for wrapping
sour cream,for serving (optional)
For the Dough:
sifted masa harina
Crisco shortening or lard
Place the meat, onion, garlic, bay leaf, salt and whole peppercorn in large heavy-bottomed stockpot and cover completely with water. Apply medium-high heat, cover and cook until it reaches to a boil. Reduce to low heat and simmer for about 1 ½ to 2 hours and remove the pot from heat. Drain and let it rest to cool completely before shredding into thin strips. Transfer to a bowl and set aside.
In a small saucepan with 2 cups of boiling stock, add the chili pods and cook until soft and tender. Remove from heat, transfer to a food processor or blender and pulse until thick and smooth. Pass through a fine mesh strainer to remove the seeds and any solid particles and transfer to a bowl, set aside.
In a medium bowl, add the shredded meat and 1 cup of chili mixture and mix until well combined. Set aside.
Place the husks in a large container, pour with warm water to cover it completely and soak for about 15 minutes. Set aside.
In a large mixing bowl, add the masa harina, seasoned salt and baking powder and mix until well combined. Mix 2 tablespoons of stock with lard until well combined and add into the flour mixture.
Mix the ingredients well until it comes together and a soft dough forms. Add more stock if the mixture is too dry and mix again until you achieve the desired texture.
Spread the dough mixture evenly on each husk and add about 1 to 2 tablespoons of meat mixture on the center. Roll the husk starting from the bottom and fold in both sides to secure the filling. Repeat the procedure with the remaining ingredients and place it on the steamer basket, seam side down. Steam tamales for about 45 to 60 minutes, or until the tamales has set and cooked through. Remove from the steamer and let it rest for about 5 minutes before removing the husks.
Transfer to a serving platter and drizzle over with remaining sauce. Top with a dollop of sour cream and serve immediately.
An experienced and highly motivated cook with a real passion for cooking healthy and delicious foods from different cuisines. Also loves generating innovative and great ideas to make cooking fun and easy, to transform traditional ordinary recipes into unique and special dishes, and modify recipes to make it healthy according to various forms of diet specifications and guidelines.