You can make masa, a dough made from ground corn, in two ways: instant and fresh. Whichever masa you choose, be sure to save some of the chile purée from the pork filling.
- 1 tablespoon lard or vegetable oil
- 1 small onion, finely chopped
- 5 large ancho chiles, stems and seeds removed
- 3 dried guajillo chiles, stems and seeds removed
- 2 pasilla chiles, stems and seeds removed
- 1½ cups low-sodium chicken broth
- 1 teaspoon coriander seeds
- 1 teaspoon crushed Mexican or Italian dried oregano
- 1 pound boneless pork shoulder (Boston butt), fat trimmed, cut into 1-inch pieces
- 1 pound pork belly, cut into 1-inch pieces
- 2 tablespoons kosher salt
- 1 tablespoon apple cider vinegar
- 3 pounds fresh coarse-grind corn masa for tamales (unprepared)
- 1¼ cups plus 2 tablespoons (or more) lard, melted
- ¼ cup low-sodium chicken broth
- 30 dried corn husks (from a 1-pound bag)
- 3 cups (or more low-sodium chicken broth
- Fresh salsa and lime wedges (for serving)
- A spice mill or mortar and pestle
Braise the Pork
Heat lard in a large heavy pot over medium-high. Cook onion, stirring occasionally, until golden brown and softened, 6–8 minutes. Add ancho, guajillo, morita, and pasilla chiles and broth and bring to a boil. Cover pot, remove from heat, and let sit, stirring occasionally, 30 minutes to allow chiles to soften.
Meanwhile, toast coriander seeds in a dry small skillet over medium heat, swirling often and adding cumin seeds during the last 30 seconds, until fragrant, about 2 minutes. Let cool; finely grind in spice mill or with mortar and pestle.
Preheat oven to 250°. Transfer chile mixture to a blender; reserve pot. Add ground toasted spices, garlic, and oregano and purée until smooth, adding more broth if mixture is too thick or won't blend, about 2 minutes. Reserve ¼ cup purée for masa and set aside until ready to use. Place pork shoulder, pork belly, bay leaf, salt, and remaining chile purée (about 1¾ cups) in reserved pot. Bring mixture to a boil, cover pot, and transfer to oven. Braise pork until very tender and it shreds easily, 2–2½ hours. Let cool 15 minutes, then skim fat from sauce; discard bay leaf.
Using a potato masher or a large fork, smash pork into sauce until meat is shredded and incorporated into sauce. Stir in vinegar; let cool.
Transfer filling to an airtight container and chill until pork is cold and firm, at least 3 hours.
Do Ahead: Filling can be made 3 days ahead. Keep chilled.
Mix the Masa
Mix masa, lard, broth, salt, and reserved chile purée in a large bowl with your hands until well incorporated and mixture looks shiny and smooth, about 4 minutes.
Slap the top of masa with the palm of your hand, immediately pulling your hand back. If masa doesn’t stick and your hand looks shiny, the dough is ready. If masa sticks, add another 2 Tbsp. lard and knead until incorporated; repeat slap test. If masa still sticks to your hand, repeat process until you get there (another 2 Tbsp. lard should do it).
Fill the Husks
Soak husks in a large bowl of hot water until soft and pliable, about 15 minutes. Using your hands, swirl husks in water to loosen any silks or dirt. Drain, rinse, and shake off excess water.
Place a husk on a work surface and gently stretch out wide end. Measure 5" wide, then tear off any excess (hold onto the scraps; you’ll use them later). The width doesn’t have to be exactly 5", but if you go any narrower, your tamale might not cover the filling. This recipe makes about 30 tamales; prep a few extra husks in case some tear.
Arrange husk so wide end is closest to you. Spoon 2 heaping Tbsp. masa onto husk about 4" from the bottom. Using a putty knife, small offset spatula, or butter knife, spread masa into a thin, even layer, covering the width of the husk and about 5" up the length of the husk; leave the narrow end uncovered. If you mess up, just scrape off masa and start over. Repeat with remaining husks and masa.
Keeping wide end closest to you, place 2 Tbsp. cold pork filling in the center of masa on each husk, forming a log that runs down the center. Fold 1 side of husk over filling, then fold other side over to cover. Holding tamale seam side up, fold narrow, pointed end of husk away from you and under tamale. Set on a rimmed baking sheet seam side up. Repeat with remaining tamales.
Arrange and Steam the Tamales
Line a large heavy pot with husk scraps. Crumple a large sheet of foil to form a 3"-diameter ball. Place ball in center of pot. Using ball as support, prop tamales upright, with folded end down and seam side facing up, around ball; this will take 4–7 tamales. Continue stacking tamales around the ball, leaning them against one another. Pour broth into pot, being careful not to get any inside tamales (broth should come about ¾" up sides of tamales). Bring liquid to a boil over high heat, then reduce heat to medium-low. Cover pot and simmer tamales, undisturbed, adding more stock as needed to keep some liquid in pot, 40 minutes.
Remove a tamale from pot; let cool 3 minutes. (If you don’t let it rest before checking, masa will stick to husk and appear gummy.) Remove husk; if masa sticks to husk, it’s not ready. Carefully refold and return to pot. Cook 5 minutes more; check again. If husk peels back easily, tamales are done. Remove from heat, uncover, and let sit 10 minutes before unwrapping. Serve with salsa and lime wedges for squeezing over.
Rick Makes Pork TamalesReviews SectionThese are the most delicious things I've ever made and I'm so glad I took the plunge to try them! The instructions are very helpful and I felt knowledgeable about making these despite not knowing anything before reading the recipe and they turned out so well!We moved from northern CA where we could get good tamales everywhere. Since moving to Spokane we have been unable to find any we liked. I made these and we are in heaven!! These are so good I will keep making these.Thegalvan5Spokane Valley WA01/11/20The filling is wonderful. I was able to find all of the chili varieties at a nearby Mexican market. I calculate about 5 1/4 cups dry masa mixed according to package instructions with about 3 1/4 cups water to make the equivalent to 3 lbs fresh masa that the recipe calls for.IcyDecemberMinneapolis, Minnesota12/23/19Can I use oil in place of the lard in the masa?These are delicious. I’m both a Mexican and a Texan and these are some of the best tamales I’ve ever had. I shorted to 3 chilie anchors which made a mild tamale, but will try all 5 next time. The masa and meat were perfectly flavored. The others are correct, the masa instructions are for fresh masa. Look at the chicken tamale recipe for how to make masa from the bag (maseca) and go from there. Absolutely perfect tamales. Well done, Rick! The putty spatula trick is ingenious.Alison MoodyAustin, TX11/28/19This recipe has instructions for using fresh masa, it already has some moisture. If you are using dry/instant masa from a paper bag it will turn out way too dry, but there is a solution. Rick’s verde tamale recipe has instructions for using dry masa flour. Follow those instructions, but add your 1/4 C chili purée instead of verde. Delicious recipe!benfinleyGrand Ledge MI11/10/19while i appreciate the recipe i have to agree with other people on the ratio on the masa with lard and broth still needed more liquid the masa was dry when i followed the instructions i even used a digital scale to measurenorthstar1130Andover, Minnesota01/20/19Not a native Texan, but living here for 17 years, I've had my share of tamales. These were the first ones I've ever made myself and they are absolutely outstanding! This is going to become a yearly tradition in our house and we'll likely double the recipe, as everyone wanted to take some home at the holidays. For the previous reviews with questions about liquid amounts... The masa they require is sold in bags that looked a lot like a large glob of pizza dough. If you want to use plain masa (dry), you have to get it to that dough-like consistency first! The amounts are correct in the recipe, if you use the right masa.The recipe and the obvious wrong amounts of liquid/lard made this a very difficult recipe to follow and make. Question Why would the masa recipe be so very different on your pork vs chicken recipes?debistegmNebraska01/14/18This was a great recipe, but there were some amounts that didn't match up. The recipe made way too much sauce for the amount of meat, and there wasn't enough meat to fill all the masa. Easy fix would be to add another pound of pork in - then you'd have the correct amount of sauce and enough meat/sauce mixture to fill all the masa. Flavors and how-to instructions were exceptional.Is it possible that the liquid proportions are wrong? To make the masa dough using 3 pounds of store-bought coarse-grind corn masa for tamales (10 cups), the amount of liquid needed is about 8 cups, not the 1/4 cup listed in this recipe. Perhaps fresh ground masa flour has a lot more moisture in it, but I can't imagine.boxcarracerWashington12/30/17
Instant Pot Pork Tamales Rojos
Cinco de Mayo is coming tomorrow, and there is no better way to celebrate and savor the season than with a traditional Mexican dish- TAMALES! While the cooking and assembling and wrapping and steaming may seem overwhelming at first, I’ve got some tricks to help you make this delicious favorite in your own kitchen any time of year. (and with R2D2 helping out, you can make it in a fraction of the time!) So grab a few good friends and your favorite Mexican cocktail- It’s TAMALE time!!
Red Chile Pork Tamales
- Quick Glance
- 1 H, 30 M
- 8 H, 30 M
- Makes 24 tamales
Special Equipment: Bamboo steamer or steamer tray for your stockpot
Ingredients US Metric
- For the red chile pork tamales filling
- 5 pounds pork shoulder
- 1 tablespoon mild olive oil or vegetable oil, plus more for coating the pork
- 4 tablespoons plus 1 teaspoon kosher salt
- 2 tablespoon chipotle powder
- 14 dried guajillo chiles, seeded and stemmed
- 6 garlic cloves
- 1 teaspoon ground cumin
- 3 cups cold water
- For the tamale dough
- 3 1/2 cups masa harina
- 2 1/4 cups warm water
- 10 ounces lard or vegetable shortening
- 1 1/2 teaspoon baking powder
- 1 1/2 cups chicken stock or vegetable stock
- 2 teaspoons kosher salt
- 32 dried corn husks
Pat the pork shoulder completely dry with paper towels. Rub the pork shoulder all over with just enough oil to coat it.
In a small bowl, combine 4 tablespoons (60 grams) salt with the chipotle powder. Rub the mixture on the pork, completely covering all surfaces. Let the pork rest at room temperature for 1 hour. (But for no longer than 1 hour or the salt will draw moisture from the pork and make it tough.)
Preheat the oven to 275°F (135°C).
Place the pork in a roasting pan, fatty side down. Cover the pan with a double layer of aluminum foil and roast for 3 1/2 to 4 hours, until the pork falls apart when pressed with the back of a fork and reaches an internal temperature of 195°F (91°C). Remove the pork from the oven and let it rest, without uncovering, for 30 minutes.
After the pork has cooled for 30 minutes, use 2 forks to pull the pork into long strands. Resist the temptation to chop the pork into chunks! Discard any gristle or chunks of fat. Strain the cooking liquid. You should have anywhere from 2 to 4 cups (473 to 946 ml) of liquid.
Meanwhile, heat a cast iron skillet or heavy-bottomed skillet over medium-high heat. Once the skillet is hot, toss in the chiles and cook for approximately 30 seconds per side, until they’re slightly toasty. Be careful not to over toast the chiles or let them blacken or the resulting sauce will be bitter.
Remove the toasted chiles from the pan and place in a bowl. Add enough hot water to submerge the chiles. Let the chiles soak for 30 minutes.
After 30 minutes, use a slotted spoon to transfer the soaked chiles to a blender and discard the soaking liquid. Add the garlic, cumin, remaining 1 teaspoon salt, and cold water to the blender. Puree until the mixture forms a smooth paste.
Heat the 1 tablespoon (15 ml) oil in a heavy, large stockpot over medium-high heat. When the oil is very hot and begins to shimmer, pour the red chile sauce into the pot and immediately stir. Be careful as the sauce will splatter. Cook the sauce, stirring constantly, for 2 to 3 minutes, until the sauce thickens and begins to darken.
Add the reserved pork drippings and the pulled pork. Bring the mixture to a simmer and gently cook, uncovered, for 15 minutes.
Let the red chile pork filling cool slightly before preparing the tamales. (You can cover and refrigerate the pork overnight.)
In a large bowl or the bowl of stand mixer, blend the masa harina with the warm water. Stir the mixture thoroughly to create a solid ball of rehydrated masa. Add the lard, baking powder, stock, and salt, whisking thoroughly or, if you are using a mixer, blend on medium speed for approximately 5 minutes. Set the mixture aside until ready to assemble the tamales.
Separate the corn husks and place them in a large bowl or your kitchen sink and add enough warm water to completely submerge them. Let the husks soak until they become relatively soft and pliable, at least 30 minutes.
Remove the husks from the water, separate completely, and pat them dry with a clean towel.
Prepare the ties for your tamales by tearing several of the husks into strips 1/2 inch (1.3 cm) wide until you have 24 strips. Gently tie a knot at a narrow end of each strip and tear the opposite end to double the strip length to about 12 inches (30.5 cm) long. Repeat with the remaining strips.
Place a large corn husk on a clean flat surface with the shortest side facing you and the smooth side facing up. Spoon approximately 1/4 cup (60 grams) masa dough on the upper center of the husk and, using a butter knife or the back of the spoon, spread it into a square shape across the width of the husk to approximately 1/4 inch (6 mm) thick. Be sure to leave approximately 1/2 inch (13 mm) on the top and sides of the husks plain to allow for easier rolling.
Spoon approximately 2 tablespoons (30 grams) pork mixture in an even line along the center of the masa and gently fold the husk over widthwise to completely encase the filling and form a tight tube. Fold the bottom of the husk up toward the center of the tamale and tie with the prepared strip of corn husks. Be sure to leave the top of the husks open. Repeat with the remaining corn husks and masa dough.
Fill a large stockpot 1/4 full with warm water and bring to a boil over medium-high heat. Line a steamer basket with several unfilled corn husks. Place the prepared tamales upright with the open tops facing towards the top of the steamer basket and top with additional corn husks. It’s perfectly fine (and actually necessary) to stack the tamales one atop another. Cover the steamer basket with a tight-fitting lid and place on top of the stockpot with the boiling water and steam until the batter pulls away easily from the husks, checking occasionally to see if the pot needs to be replenished with water, about 1 hour total.
Turn off the heat and let the tamales rest in the basket for at least 30 minutes, until they begin to firm. And then dig in! (It’s astounding how quickly tamales disappear in contrast to how long it takes to make them!) If you have any leftover tamales, they can be eaten cold straight out of the refrigerator or gently warmed in a steamer. Originally published December 6, 2016.
Recipe Testers' Reviews
These red chile pork tamales are terrific. They’re a bit of work but the result is a plateful of tasty comfort food. Even if you didn’t grow up eating tamales, which I didn’t, these are easy to master.
For the newbie, this is probably best tackled as a 2-day event because it takes a while to roast the pork and there are many steps to this recipe. Besides, the pork benefits from being cooked a day ahead and having a chance to soak in the chile mixture.
It can take a few tries to get the hang of how to assemble the tamales in the corn husks—although it’s not hard. But a quick video on YouTube can be very helpful if you’ve never seen it done.
This recipe easily makes 24 tamales and you will have leftover pork for a second batch or another use.
OH MY GOODNESS!! These red chile pork tamales were delicious! Despite my feeble attempt of wrapping, folding, and tying, these red chile pork tamales looked wonderful!! They looked nowhere near restaurant quality, but they really looked great!! And they tasted absolutely wonderful.
The taste of corn was a perfect balance with the seasoned red chile pork. The mixture of chile powder and salt was the perfect amount. Once the pork was covered with chile salt and had come to room temperature, I popped everything in the oven and roasted it for about 4 1/2 hours. I removed it from the oven and let it rest until cool enough to handle, a little over an hour.
Shredding the pork took me about 30 minutes. (It was a large piece of meat and still quite warm.) While the pork was cooling, I seeded the peppers and toasted them in a skillet. Although 14 seemed like a huge amount, I followed the recipe exactly. After covering the peppers with hot water and letting them sit for 30 minutes, I threw them in my food processor along with the garlic, cumin, and salt. The addition of the water really helped to loosen the mixture up and turned it into a sauce-like consistency. I poured it into the pot and stirred constantly. It didn't change color or thicken up much at all.
While the meat was cooling, I soaked the husks in the sink. I weighed them down and soaked them for a little over an hour. I also made the dough during the meat cooling period. I used shortening instead of lard. The dough came together very nicely although it was a very large amount.
I cleared my counter and lined up the meat, husks, and dough in a nice row with my steamer pot to the right. Here comes the "fun" part. Being that I have never made tamales, I totally went by the directions on how to spread and fill the husks. My husks were nice and soft but when I would spread the dough, the husks tore. The addition of the meat was fairly easy, but the wrapping part was a fiasco! I did my best to just take my time and carefully fill and wrap. I tried wrapping them up with the strips of husk, but after a few, I just stopped trying to tie. Some of my tamales were fuller than others and they were in no way uniform but I kept on filling.
My pot was full after 3 dozen and I had plenty of dough and meat left over. I steamed them for 55 minutes, until the dough pulled away easily from the husks. I removed the steamer basket from the heat and let them rest while I finished cleaning up my unbelievable mess.
This is a very time-consuming and fairly labor-intensive dish. I had more dirty pots, pans, and bowls than I could ever remember ever having for one dish!
Next time I probably would really have to consider cutting the recipe in half. and invite friends and family over to help devour the tamales!
Quick Tips: Find dried chiles, cornhusks, and fresh masa at a Mexican market or well-stocked grocery store. You can also buy fresh masa from a tortilla company.
Make ahead: Pork, through step 5, up to 2 days, chilled. Masa (step 6), up to 4 hours, covered at room temperature up to 2 days, chilled (bring to room temperature before using, 4 to 5 hours). Uncooked tamales can be frozen up to 2 months no need to thaw before cooking, but increase steaming time to 1 1/2 to 1 3/4 hours.
Note: Time 6 hours (with 3 people helping to assemble) nutritional analysis is per tamale.
How To Make Pork Tamales with red sauce step by step /como hacer tamales de puerco con salsa roja
Ingredients to prepare the meat.
3 lb of pork meat.
8 tazas de agua.
2 cloves of fresh garlic.
1/4 of onion.
1/2 tsp of sal.
Ingredients to prepare the sauce.
7 oz.of guajillo peppers.
4 cups of pork broth.
2 cloves of fresh garlic.
1 tsp o black pepper.
1 tsp of ground cumin.
Fresh thyme leaves.
3 bay leaves.
1/2 tsp of salt.
3 tbsp of cooking oil.
Ingredients to prepare the corn flour dough.
5 cups of corn flour (maseca).
4 cups of pork broth.
1/2 cup of lard.
1/2 of cooking oil.
2 tbsp of baking powder.
1 tsp of chicken bouillon (knorr).
1 tsp of salt.
1 cup of red sauce.
1 package = 6 oz. of corn husk.
Para preparar la carne.
3 lbs. de carne de puerco = 1 k. 361 gr..
8 tazas de agua.
1/4 de cebolla.
2 dientes de ajo.
1 cc de salt.
Para preparar la salsa.
7 oz. de Chiles guajillo.
4 tazas de caldo de puerco.
2 dientes de ajos.
1 cc de comino molido.
1 cc de pimienta molida.
5 clavos de olor.
3 ramitas de tomillo fresco o seco.
3 ojalá de laurel.
Cebolla en rebanadas.
3 cs de aceite para cosinar.
1/2 cc de sal.
Para preparar la masa.
5 tazas de maseca para tamales.
4 tasas de caldo.
1/2 taza de manteca de puerco.
1/2 tasa de aceite para cosinar.
2 cs de royal.
1 cc de knorr consome pollo.
1 cc de sal.
1 taza de salsa para darle color a la masa.
1 de paquete de 6oz.de hojas de maíz para tamales
Video taken from the channel: Combinando Sabores
- 3 pounds pork butt roast
- 1 large onion, chopped
- 5 cloves garlic
- 1 tablespoon salt
- water to cover
- 3 ounces California chile pods, seeds and veins removed
- 3 ounces New Mexico chile pods, seeds and veins removed
- 1 cup pork broth
- 1 cup water
- 1 tablespoon salt
- 3 cloves garlic
- 1 teaspoon ground cumin
- ½ cup lard
- ½ cup all-purpose flour
- salt to taste
- 1 (8 ounce) package dried corn husks
- 5 pounds masa harina
- 1 pound lard
- 1 tablespoon baking powder
Place pork butt, onion, 5 cloves garlic, and 1 tablespoon salt in a large pot cover with water. Simmer mixture over medium heat until pork is very tender, about 3 hours. Discard onion and garlic. Strain and shred meat, reserving liquid.
Heat a skillet over medium-high heat. Cook and stir California chile pods and New Mexico chile pods in the hot skillet until toasted and fragrant, 2 to 3 minutes. Rinse chile pods. Bring a pot of water to a boil and add chile pods boil until chile pods are slightly softened, about 3 minutes. Drain and cool chile pods.
Blend 1 cup pork broth, 1 cup water, chile pods, 1 tablespoon salt, 3 cloves garlic, and cumin together in a blender until smooth. Stir pork meat and chile sauce together in a bowl.
Melt 1/2 cup lard in a large pot over medium heat. Stir flour into melted lard until browned and fragrant, about 5 minutes. Stir pork-chile sauce mixture into flour mixture, adding more salt if needed.
Remove silk and debris from corn husks and soak in boiling water, 30 minutes to 1 hour. Drain and place on a work surface cover with a clean, damp towel.
Mix masa, 1 pound lard, 1 cup reserved pork broth, baking powder, and salt in a large pan until mixture is fluffy and holds together.
Select 1 wide corn husk or 2 small ones. Spread about 2 tablespoons masa mixture onto corn husk, spreading to the sides and about 2 inches from the bottom and 1/4 inch from the top. Spoon 1 to 2 tablespoons pork mixture down the center of masa mixture. Fold sides of husk together, 1 over the other. Fold the bottom of husk over seam of 2 folded sides. Repeat with remaining husks and filling.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales and cook until filling is heated through and set, 1 to 2 hours. Let tamales rest for 30 minutes before serving.
1. Mix the dried herbs and spices in a small bowl.
2. Season the pork all over and place in a baking dish. Add the water to the bottom of the dish and then cover with foil.
3. Bake at 250 degrees F for 6 hours.
4. Uncover and pour off the juice (save that juice for the tamale dough) and allow the pork to rest 30 minutes.
5. Finely shred the pork with your fingers or 2 forks.
1. Beat the shortening, salt & baking powder with an electric mixer until light and fluffy, at least 4 minutes.
2. Add the masa dough 1/2 cup at at time until all is incorporated.
3. Slowly drizzle in the braising liquid (and water if needed) until the dough is the consistency of thick brownie batter.
4. Check the dough by dropping a pinch of it into a glass of cold water. If the dough floats it is ready. If the dough sinks beat it longer with the mixer and test again, if needed repeat until it floats.
1. Tear 3 husks into long, thin strips to use for tying the tamales closed.
2. Lay out a few (soaked) husks on the counter-top. Place 1/4 cup dough in the center, leave at least 2 inches on the pointed side.
3. Moisten your finger tips and spread the dough into a 4 x 4 inch square, leave at least 2 inches on the pointed side.
4. Take 2 tablespoons of the pork mixture and roll it between your palms to make it a tight mass. Set that pork in the center of the masa square.
5. Fold the long sides of the husk and dough over the filling, bringing the sides together in the middle so that the dough completely encompasses the filling. Then fold both ends over in the same direction. Fold the pointed end under and tie it with a husk strip. Repeat with the rest of the corn husks and dough until all filling is gone.
6. If you have more than 1 inch of husk on the open end of the tamale trim off the excess with scissors.
1. Stand all the tamales, open side up, in steamer basket and steam for 1 hour.
2. Serve them up in the husk with sour cream and hot sauce. Remove the husk before eating.
Mexican Tamales Recipe
Place the tamales standing up in your steam pot Tamalera add about an inch of hot water cover with corn husks aluminum foil or a. In Mexico Chihuahua or Oaxaca cheese is used but those cheeses are hard to find here so you can substitute with Monterey Jack.
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Cover bring to a boil and cook for 10 minutes or until the vegetables have softened.
Mexican tamales recipe. Assemble The Pork Tamales Place a small amount of the dough in the center of a corn husk. Keep assembling the rest of the tamales. This authentic Mexican recipe for homemade tamales is straight from Mexico.
Tamales are stuffed with a spicy tomatillo sauce with poblano chiles and cheese – delicious. Add the tomatoes onion guajillos pasillas garlic and 4 cups 960 ml of water to a small pot. Mexican Tamales originated from Mesoamerica which stretches from southern Mexico to Guatemala.
Tamales trace back to the Aztecs and the Mayan people. Transfer the vegetables to a blender Add salt and pepper to taste the cumin and about ½ cup 60 ml of the cooking. Using the back of a spoon spread the dough and top it with 1 ½ tablespoon of the.
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- 1 large onion, coarsely chopped
- 1/2 cup ketchup
- 1/4 cup honey
- 1/4 cup red wine vinegar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons ancho chile powder
- 2 large garlic cloves
- Coarse salt and freshly ground pepper
- One 3 1/2 -pound boneless pork shoulder roast, tied
- Hot water
- Espresso Barbecue Sauce
- 2 cups masa harina (see Note)
- 1/3 cup solid vegetable shortening
- 1 1/4 teaspoons baking powder
- 24 fresh corn husks (from about 5 ears of corn), optional
In a food processor, combine the onion, ketchup, honey, vinegar, Worcestershire sauce, chile powder, garlic and 2 tablespoons each of salt and pepper and pulse until smooth. Transfer the paste to a large resealable plastic bag. Add the pork roast, turning to coat it with the paste seal the bag and refrigerate for at least 8 hours or overnight.
Preheat the oven to 325°. Set the pork in an enameled casserole and cover with the paste. Add 1 cup of water and bring to a simmer. Cover the casserole and roast the meat in the oven for 3 1/2 hours, or until meltingly tender turn the roast occasionally and add more water if it is looking dry. Transfer the pork to a cutting board and let cool. Remove the strings and pull the meat into thick shreds. Transfer to a bowl and toss with 1/2 cup of the Espresso Barbecue Sauce.
Put the masa harina in a large bowl. Add 1 1/2 cups of hot water in a thin stream and beat at low speed until a dough forms. Beat at medium-low speed until the dough is cool, about 5 minutes. Add the shortening, 1 tablespoon at a time, beating well after each addition. Beat in the baking powder and 2 teaspoons of salt. Scrape the dough into a large bowl and fold in 2 1/2 cups of the shredded pork.
Arrange the corn husks on a large work surface. Scoop about 1/4 cup of the tamale filling into the center of each husk. Fold the ends of the husks over the filling, then roll the husks up to enclose the filling completely. Alternatively, wrap 1/4 cup of tamale filling in a rectangle of foil, forming an oval shape, and twist the ends securely. Place the tamales, seam-side down, in a large steamer basket, in several layers if necessary.
Steam the tamales until the filling is firm, about 20 minutes. Serve the tamales piping hot, with the remaining barbecue sauce on the side.