Today is April 17 which means it’s the one year anniversary of my blog! I can’t believe it’s already been one year! Over the last 365 days, I have put together 178 posts, exploring all different cuisines and gorging on all the sweets that I have baked for this site. This site first started as motivation for me to stay excited about my job and now it has grown into one of my passions. If I could I would work on my blog all day and not work (if only!)
To commemorate this special day, I’m doing a give away! Just write a comment with your name and the answer to the question: What is your favorite dish and why? for a chance to win a free $20 gift card to Target!
The raffle will begin today and end two weeks from today, May 1 (day has been extended) at 6pm pacific time. Enter now!!
Now for the recipe, I went all out today and made pork tamales. I’ve made tamales before but I have to admit, this recipe is the best one I’ve tried so far. Grab your corn husks and masa and make these immediately because they are too good to pass up!
- 2 1/2 pound pork shoulder
- 7 dried Guajilo chiles
- 2-3 cups hot water
- 2 garlic, peeled
- 2 tsp oregano
- 1/2 tsp cumin
- 1/2 tsp salt
- Corn husks
- 3/4 lb or 3/4 cup vegetable oil
- 2 lb masa mix, specifically for tamales
- 1 tbsp baking powder
- 1 tsp salt
- 1/2 cup - 1 cup water or broth
- 4 pasilla peppers
- 1 jalapeno
- 1/2 small onion, chopped
- 1 small tomato, chopped
- 1 handful cilantro leaves
- juice of 1 lime
- salt and pepper
- 8 oz Mexican cheese blend
- Make the marinade for the pork. Cut off the stems off the dried chiles and shake out as many seeds as you can. Soak in 2-3 cups hot water and keep a light weight such as a bowl on top to keep the chiles submerged. Let sit for 30 minutes. Meanwhile, trim large pieces of fat from the pork.
- When the chiles are ready, place them in a blender or food processor along with 3/4 cup of the water it was soaking in. Add the garlic, oregano, cumin, and salt. Blend until the mixture is smooth. Pour the marinade onto the pork, covering the pork completely in the puree. Let marinade for at least 8 hours and up to one day.
- Preheat oven to 325 degrees F. Place the pork with the marinade in a baking dish and cover with foil. Roast for 3 hours or until fork tender. The pork should be tender enough that it can easily be separated with a fork. Shred the pork and let sit in the liquid. Set aside until ready to use.
- Soak the corn husks in warm water for at least 30 minutes and up to a night. Keep a weight on top of the husks to keep them submerged in the liquid. Drain the liquid from the husks and set aside.
- For the masa, whip the lard at a slow speed until fluffy. Add the masa mix, baking powder, and salt and mix together. Slowly add the water or broth as needed. Your masa is ready when a small piece of the dough can float in a glass of water. If you are using vegetable oil, mix the masa mix with the oil, baking powder and salt until incorporated. Slowly add the water or broth as needed. Set aside.
- Make the salsa verde by roasting the pasilla peppers and jalapeno in 400 degrees F for 15 minutes or until the skin begins to blacken. Remove from the oven, place the peppers in a bowl and cover with plastic wrap. Let sit for 10 minutes.
- Remove the plastic and begin to carefully peel the skin off the peppers. Remove the stems and seeds from the pasilla peppers but keep the jalapeno seeds. Put all of the roasted peppers and jalapeno seeds in a blender with the onion, tomato, cilantro, and lime juice. Blend until smooth. Season with salt and pepper. Set aside.
- To assemble the tamales: get your steamer ready by boiling the water. Take a corn husk with no tears and spread about 1/4 cup of the prepared masa about 2 inches down from the top of the husk. Spread as evenly as you can but it does not have to be perfect. Lay about 2-3 tbsp of the shredded pork in the center of the masa lengthwise followed by the shredded cheese than 2 tbsp of the salsa verde. Fold in the ends of the tamale towards the middle (lengthwise), wrapping the meat and cheese. Fold over the narrow end of the husk (the part with no masa on it), folding the tamale in half.
- Use a corn husk that has a tear or hole and peel strands of the husk from the top to bottom. Use these strands to bind the tamales together, securing the folded ends. Continue assembling the remaining tamales.
- Lay the tamales in the steamer either standing up, with the open side facing up, or shingling the tamales. Steam for 1 hour and 30 minutes. You can also steam in the oven by placing a wire rack in a baking dish. Place a casserole dish on top of the wire rack and place the tamales inside. Cover with foil. Pour hot water into the bottom of the baking dish and bake in the oven at 300 degrees for 1 hour and 15 minutes.
- Remove the tamales from the steamer or oven and serve immediately with extra salsa on the side.