Food Network Magazine - (12)December 2020

PORK RED-CHILE TAMALESACTIVE: 1½ hr | TOTAL: 5 hr 40 min | MAKES: 26

FOR THE PORK
2½ pounds boneless pork shoulder
1 head garlic, halved crosswise
Kosher salt
2 tablespoons canola oil

FOR THE ANCHO CHILE SALSA
10 medium dried ancho chiles,
stems and seeds removed
1½ teaspoons granulated garlic
1½ teaspoons dried Mexican oregano
¾ teaspoon ground cumin
Kosher salt and freshly ground pepper

FOR THE MASA
3½ cups masa harina
2 teaspoons baking powder
Kosher salt
1 cup pork lard, melted
26 dried corn husks, soaked in hot water
for several hours until soft
Salsa, shredded cheese and sour cream,
for serving

1.Make the pork: Combine the pork with the garlic, 1 tablespoon
salt and 3 quarts cold water in a large pot or dutch oven. Bring
to a boil, partially cover, then reduce the heat to maintain a simmer.
Cook until the pork is tender, 2½ to 3 hours, turning the pork
halfway through and adding more water as needed to keep the
pork submerged. Remove the pork to a plate, reserving the broth.
Let the pork cool slightly, then shred.

2. Make the salsa: Bring a large saucepan of water to a boil. Add the
   chiles and simmer until soft, about 10 minutes. Drain, reserving the
   saucepan; transfer the softened chiles to a blender along with the
   granulated garlic, oregano, cumin, 1 teaspoon salt and ½ teaspoon
   pepper. Add 1½ cups of the pork broth and puree until smooth.


3. Wipe out the reserved saucepan. Heat the canola oil in the
   pan over medium heat. Add all but ¾ cup salsa to the pan and
   cook, stirring, until it thickens and darkens, about 5 minutes.
   Stir in the shredded pork and 1 cup pork broth. Simmer gently, stirring
   occasionally, until thickened, about 45 minutes. Season with salt.


4. Make the masa: Mix the masa harina, baking powder and
   1 teaspoon salt in a large bowl. Using clean hands, gradually
   mix in 3½ cups warm pork broth, the reserved ¾ cup salsa and
   the melted lard until smooth and fully combined; the mixture
   should be fluffy, almost like frosting. Season with salt.


5. Assemble the tamales: Place a softened corn husk on a work
   surface. Spread ¼ cup masa across the wider end of the corn husk.
   Add 2 tablespoons pork mixture in a line down the center. Fold in
   the sides of the husk to encase the filling, then fold in the narrower
   end so the goodness doesn't come out. Repeat with the remaining
   husks, dough and filling.


6. Cook the tamales: Fill a tamale steamer or large pot with a
   steamer insert with 2 inches of water and bring to a simmer over
   medium heat. Stand the tamales up in the steamer basket with
   the open end up. Steam, covered, until the tamales are softly set,
   about 1½ hours, checking halfway through and adding more water
   if needed. Remove the tamales and let cool 10 to 15 minutes
   to firm up. Serve with salsa, cheese and sour cream.

Owner Delia Lubin began

making tamales with her

sister nearly 30 years ago.

Today, Delia’s, with seven

locations and 18 flavors,

is the go-to tamale shop

in Southern Texas.

From $10 for a dozen;

deliastamales.com

The Gammill family is

well known in Mississippi

for their tamales. They’ve

made a name for themselves

with their ground beef and

roasted pork versions.

$35 for two dozen;

fatmamastamales.com

This shop uses masa made

with corn oil instead of lard

for a lighter tamale. About

a dozen varieties, including

vegan options, are sold

in-house, but the four most

popular (pork, beef, chicken

and Hatch chile) are available

for shipping. $14 for six;

hotdamntamales.com

This eclectic diner serves

cuisines from all over the

world, but it’s a local legend

because of its tamales, which

come in six flavors including

beef, smoked pork, verde

chicken and fire-roasted corn

and black bean. $55 for a

dozen; cootiebrowns.com

Order tamales from one of these beloved

restaurants—they ship nationwide!

phoenix^99

DECEMBER 2020 ●FOOD NETWORK MAGAZINE 177

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~as~ by~ail!

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Delia's

Rio Grande

Valley, TX

Cootie

Brown's

Johnson City, TN

~Fat Mama's

Tamales

Natchez,MS

Hot Damn,

Tamales!

Fort Worth, TX

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