I make a big batch of tamales several times a year. Yesterday I made a batch of pork and green chile tamales. They are not at all difficult to make and they freeze really well. They are also easy to re-steam. Here is the recipe, but keep in mind the filling can be any number of things, from chiles and cheese to chicken, pork, crab, beef etc. Once you get the rolling technique down you will be able to make them with anything. I often triple this recipe. This recipe makes about 20 good sized tamales. You can make them smaller if you are using them as an appetizer.
You will need:
Cornhusks or banana leaves for wrappers
4 cups of Masa para tamales (this can be found in the Hispanic aisle of most large grocery stores.
1 1/2 cups of home rendered lard (see here how to do it and why) or butter
4 cups of good stock (I used duck stock, but turkey chicken or veal stock works great)
2 tablespoons of baking powder
1 teaspoon of salt
A large pot fitted for steaming. You need a lot of water for this, so raise your steaming basket to allow for a lot of water. This has to boil for 40-60 minutes.
2 tablespoons lard or olive oil
2 cups of well seasoned shredded pork shoulder (see my recipe here for making smoked braised pork shoulder Latin style).
1 onion finely chopped
6-8 roasted poblano chiles seeded, skinned and chopped into 1/2 inch pieces (or in a pinch you can use canned green chiles)
8 cloves of garlic finely minced
1 tablespoon Vik’s Garlic Fix
1 tablespoon Sweet Onion Sugar
1 teaspoon of smoked salt (I make my own, but you can buy it here)
2 tablespoons of Ancho Chile powder
1/2 cup of stock
2 cups of Queso para Quesedillas, para papusas or Jack cheese grated. Any good melting cheese is fine for this.
4 tablespoons of masa para tamales
4 tablespoons of house rendered lard or butter
1 cup of New Mexico Red or Green Chile powder
3 cups of good stock
Cut lengths of string long enough to wrap the tamales. There are different ways of folding and wrapping the tamales, but this is my favorite way to do it. You can also tie just the ends or you can fold it so there is one side open and don’t even use strings. If you do this, you must place them upright in your steamer. Some people use parchment paper instead of corn husks or banana leaves.
Soak the corn husks in hot water, weight them down so they are immersed. Just before making the tamales, pour out the water. If you are using banana leaves they need to be heated to soften. I blanch them and place them on a wet towel.
In a stand mixer (or bowl with a beater) whip the cold lard for about 3 minutes on high speed till it is fluffy
In a bowl, combine dry ingredients and stir. Fold that and the stock into the lard. Mix until a very moist (but not sticky) dough forms. Chill for about 20 minutes while you prepare the filling.
In a large skillet melt the lard and add onions. Stir and cook till the onions are translucent, add garlic in a hot spot and stir, then add the chiles and spices and finally deglaze the pan with the stock and allow to simmer till the stock is absorbed, then cool.
Set up a station on a table or counter top. You will need the masa, the cheese, the filling, the string and a platter to stack the finished tamales on.
Start with about 1/2 cup of masa on a corn husk. Fold the sides of the husk where you will want the ends of the tamales to be and spread the masa with the folded husk. Do the same thing with the top and bottom of the husk so that the dough is spread out and you end up with a square of dough about 4″ X 4″. You will need to select the husks that are large enough to accommodate this size of tamale. You should have at least an inch of exposed husk on all sides. Place the filling in the center of the masa and lightly push down on it. Then take the bottom end of the husk and roll it forward to meet the end of the dough. Pull the dough forward making the two ends of dough meet. Then fold in the sides and roll the tamale. Place the string under the tamale and tie like a package. Repeat till you have used all of the dough or filling.
In a steam pot, place the tamales on a rack, cover and boil vigorously for 40-50 minutes. While you are steaming make the sauce.
You can use New Mexico Red or Green Chile powder for this. I used red this time, but my next batch of corn, cheese and chile tamales I am making green sauce.
Make a roux of the masa and lard, stir till slightly brown. Add the chile powder and stir, then whisk in the stock. Allow to simmer and thicken slightly. Keep warm till ready to serve.
To serve, open the husks and remove the tamales to a plate. The masa should be soft and supple, yet firm enough to hold together. Spoon the sauce over and add additional cheese, crema and chopped cilantro. Enjoy!