Our Pork Tamales Pair beautifully with the 2016 La Chole Red Blend. “Harmony in a Glass,” the La Chole Red Blend brings together a beautiful bouquet of pepper and black fruits with a kiss of oak, this blend will not over power the sweet and savory balance of these tamales.
¼ cup olive oil
1¼ lbs boneless pork shoulder, cut into 1 inch pieces
Salt and Pepper to taste
2 bay leaves
2 tablespoon of olive oil
1 medium onion, finely diced
3 garlic clove, minced
5 chiles anchos, seeded
3 chiles guajillo, seeded
3 chiles pasilla, seeded
1 teaspoon coriander seeds
1 teaspoon dried thyme
1 teaspoon dried oregano
2 tablespoon of ground black pepper
½ teaspoon cumin
1 cups of chicken stock
1 tablespoon sea salt
½ tablespoon apple cider vinegar
15 dried corn husk
¾ cup of vegetable shortening
2 cups of Masa harina
1 cups of chicken stock
1 teaspoon baking powder
½ tablespoon of sea salt
Heat a Dutch oven (or slow cooker insert) over high heat until hot and then add the olive oil. Season the pork generously with salt and pepper and then sear the meat in the pot. As the meat browns on each side remove it from the pot. You may need to do this in batches so you can cook the meat in one even layer to ensure it browns. Add all the seared meat back into the pot with 3 cups of water and the bay leaves. Bring the water up to a simmer and then cover and cook for 2.5 to 3 hours or until fork tender. Once the pork is cooked, shred it into small pieces with two forks.
Heat a large sauté pan over medium heat and then add the olive oil followed by the onions and garlic. Cook until the onions and garlic are fragrant and tender, but not brown. Add the chilies and spices to the pan and toast them until fragrant- about 2 minutes.
Transfer the onions and chili mixture to a sauce pot and add the chicken stock and salt and bring to a simmer and then cook for 15 minutes.
Transfer everything to a blender, with the addition of the apple cider vinegar, and process until smooth. Once the pork is cooked and shredded, add the sauce and mix until evenly combined.
Soak the corn husks in a large bowl of hot water until soft- about 15 minutes. Drain, rinse, and shake excess water.
Put the vegetable shortening in mixer fitted with a paddle attachment and mixing on medium until smooth. Add the masa, stock, salt, and baking powder and then mix on low until the mixture comes together and then increase the speed back to medium until it forms a ball. Turn the dough out onto the counter and knead until smooth and shiny.
Working one at a time, place a husk on a clean surface and gently stretch with the wide end closest to you. Spoon 1 tablespoon of the masa dough onto the husk and flatted it, making sure to leave a border around the husk uncovered.
Place 1 tablespoon of the cooked pork in the middle of the masa forming a log that comes down the center. Fold the left side of husk over the filling and then fold the other side over top so it is rolled up. Fold the pointed end of husk over the seal from the sides and then flip the tamale upside down and on a tray so it stays sealed. Repeat until all the tamales are filled.
Place the filled tamales in a steamer and cook for about 40 minutes at which point the masa will have swelled and the filling will be warm.
Serve with a glass of La Chole Red Blend and Enjoy!