Directions
- 1In a large pot, place an 8-10 pound bone-in pork roast skin side down.
- 2Sear the pork roast until the skin is crispy.
- 3Deglaze the pot with your favorite beer.
- 4Add 3 quarts of water to the pot.
- 5Add 2 more quarts of water for your masa.
- 6Add 2 more quarts for an extra batch of masa.
- 7Add a couple of bay leaves and cook until soft and tender.
- 8In a pan, sauté one onion, 8-10 garlic cloves, 1 tablespoon of black peppercorns, 1 teaspoon of cumin seeds, and one cinnamon stick until translucent and fragrant.
- 9Add 10 dried ancho peppers (stems and seeds removed) to the pan.
- 10Add 4 dried chipotle peppers (stems and seeds removed) to the pan.
- 11Add 4 dried chile de arbol (stems and seeds removed) to the pan.
- 12Add a quart of water to the pan and let it simmer until the peppers are softened.
- 13Transfer the softened peppers and other ingredients from the pan to a blender and blend until smooth.
- 14Remove 4 quarts of stock from the pot.
- 15Add 2 cups of the blended pepper mixture to the pot.
- 16Season with salt and let the pork cook until the color blends in.
- 17Transfer the pork to a bowl and remove the bone and bay leaves. Adjust the seasoning with salt.
- 18Cut 1 pound of pork belly into smaller pieces and sauté them until caramelized.
- 19Add some onions and garlic cloves and cook until crispy.
- 20Add oregano and mix.
- 21Transfer the pork belly to a food processor and pulse to a coarse consistency.
- 22Add the processed pork belly to the bowl with the braised pork and mix well.
- 23Prepare the corn husks by soaking them, then spread the masa on the husks and fill with the pork mixture. Roll them and tie them tightly.
- 24Steam the tamales at a low rolling boil for about an hour and a half, covered with dry corn husks. Let it rest for 5-10 minutes after cooking.
Ingredients
- 8 pounds bone in pork roast
- 3 quarts water for cooking process
- 2 quarts water for masa
- 2 bay leaves
- 1 onion
- 8 garlic cloves
- 1 tablespoon black peppercorns
- 1 teaspoon cumin seeds
- 1 cinnamon stick
- 10 ancho peppers
- 4 chipotle peppers
- 4 chile de arbol
- 1 quart water for peppers
- 2 cups salt
- 1 pound pork belly
- 1 handful oregano
- 20 corn husks
Equipment
potblenderfood processorknifecutting boardwooden spoon
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