Tamales de Cerdo

Introduction to Tamales de Cerdo

Tamales are a celebrated dish with roots deeply embedded in Latin American culture. Originating from ancient Mesoamerican civilizations, these delicious parcels are not only a staple dish in Mexican cuisine but also essential in various traditional celebrations and holidays. It's said that the word "tamal" comes from the Nahuatl word "tamalli" which means "wrapped." Throughout history, tamales have been enjoyed by many, especially because of their adaptability and the variety of fillings they can accommodate.

Tamales de Cerdo are a popular variation of the classic tamale, featuring a rich pork filling seasoned with a savory red sauce. Baking these tamales invokes a sense of warmth and festivity, making them perfect for gatherings and celebrations. Whether you're a seasoned tamale maker or a newcomer, this recipe will guide you through creating Tamales de Cerdo from scratch.

Ingredients

For the Dough (Masa)

• 4 cups of masa harina
• 3 cups of chicken broth
• 1 1/2 teaspoons baking powder
• 1 teaspoon of salt
• 1 1/3 cups of lard, softened
• Corn husks, soaked in warm water

For the Pork Filling

• 2 pounds of boneless pork shoulder
• 2 tablespoons of olive oil
• 1 large onion, chopped
• 4 cloves of garlic, minced
• 2 teaspoons of ground cumin
• 2 tablespoons of chili powder
• 1 cup of tomato sauce
• Half a cup of chicken broth
• Salt and pepper to taste

Optional for Serving

• Sour cream
• Cilantro, chopped
• Lime wedges

Preparation Steps

Preparing the Pork Filling

1. Begin by cutting the pork shoulder into large chunks. Season with salt and pepper.
2. Heat olive oil in a large pan over medium-high heat. Brown the pork on all sides, then remove from the pan and set aside.
3. In the same pan, add the chopped onion and garlic. Sauté until the onion is translucent.
4. Add the ground cumin and chili powder to the pan, stirring to coat the onions.
5. Return the pork to the pan. Pour in the tomato sauce and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 1.5 hours or until the pork is tender.
6. Once cooked, shred the pork using two forks. Stir to combine with the sauce. Season with extra salt and pepper if necessary.

Preparing the Masa

1. In a large bowl, combine the masa harina, baking powder, and salt.
2. In a separate bowl, beat the lard until it's light and fluffy.
3. Gradually add the dry ingredients to the lard, alternating with the chicken broth. Mix until a dough forms that is slightly sticky but malleable.
4. Let the masa rest for about 10 minutes, allowing it to absorb moisture and improve its texture.

Assembling the Tamales

1. Take a soaked corn husk and spread about 2 tablespoons of masa over the center, leaving a margin on the sides.
2. Place a spoonful of the pork filling over the masa.
3. Fold the sides of the husk inwards, then fold up the bottom. Use a strip of husk to tie and secure the tamale.
4. Repeat the process with the remaining husks and filling.

Cooking Instructions

Using a large steamer or a pot with a steaming basket, place the tamales upright, folded side down. Cover with a layer of soaked corn husks and a clean kitchen towel. Steam for about 1 to 1.5 hours. Check occasionally, adding boiling water if necessary, until the tamales feel firm and the masa peels off easily from the husk. Utilize a cooking timer to keep track of the steam time.

Serving Suggestions

Serve Tamales de Cerdo warm, accompanied by optional garnishes such as a dollop of sour cream, fresh cilantro, and lime wedges for an added zest. Pair with a side of refried beans or a vibrant pico de gallo for a complete meal.

Tamales aren't just food; they are a symbol of love and community, often enjoyed with family and friends. Enjoy them as a delicious reminder of cultural heritage.