Tamales

75 mins
Serves 1
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Directions

  1. 1Season a 4-5 pound chuck roast with kosher salt and place it in a Dutch oven.
  2. 2Season a 4-5 pound chuck roast with kosher salt and place it in a Dutch oven.
  3. 3Season a 4-5 pound chuck roast with kosher salt and place it in a Dutch oven.
  4. 4Add two beef bouillon cubes, one quartered onion, and half a dozen peeled garlic cloves.
  5. 5Add two beef bouillon cubes, one quartered onion, and half a dozen peeled garlic cloves.
  6. 6Add two beef bouillon cubes, one quartered onion, and half a dozen peeled garlic cloves.
  7. 7Add one tablespoon of oregano and enough water to almost cover the roast.
  8. 8Add one tablespoon of oregano and enough water to almost cover the roast.
  9. 9Add one tablespoon of oregano and enough water to almost cover the roast.
  10. 10Braze in a 275°F oven for three to four hours, flipping once or twice.
  11. 11Braze in a 275°F oven for three to four hours, flipping once or twice.
  12. 12Braze in a 275°F oven for three to four hours, flipping once or twice.
  13. 13Meanwhile, make the chili paste: De-seed, de-vein, and tear four ancho, four pasilla, and six guajillo chiles into one-inch pieces.
  14. 14Meanwhile, make the chili paste: De-seed, de-vein, and tear four ancho, four pasilla, and six guajillo chiles into one-inch pieces.
  15. 15Meanwhile, make the chili paste: De-seed, de-vein, and tear four ancho, four pasilla, and six guajillo chiles into one-inch pieces.
  16. 16Dry roast the chiles over medium heat until fragrant (one to three minutes).
  17. 17Dry roast the chiles over medium heat until fragrant (one to three minutes).
  18. 18Dry roast the chiles over medium heat until fragrant (one to three minutes).
  19. 19Quench the chiles with just enough water to cover. Add four to five cloves of garlic and half a small onion roughly chopped.
  20. 20Quench the chiles with just enough water to cover. Add four to five cloves of garlic and half a small onion roughly chopped.
  21. 21Quench the chiles with just enough water to cover. Add four to five cloves of garlic and half a small onion roughly chopped.
  22. 22Bring to a boil and simmer for 15 minutes before pureeing in a high-powered blender with cooking liquid to make it thick but pourable.
  23. 23Bring to a boil and simmer for 15 minutes before pureeing in a high-powered blender with cooking liquid to make it thick but pourable.
  24. 24Bring to a boil and simmer for 15 minutes before pureeing in a high-powered blender with cooking liquid to make it thick but pourable.
  25. 25Once the beef is done (shows no resistance when stabbed with a paring knife), remove it from the braising liquid.
  26. 26Once the beef is done (shows no resistance when stabbed with a paring knife), remove it from the braising liquid.
  27. 27Once the beef is done (shows no resistance when stabbed with a paring knife), remove it from the braising liquid.
  28. 28Separate the fat and meat, shred the meat, and toss it with some chili paste. Season to taste with kosher salt and black pepper.
  29. 29Separate the fat and meat, shred the meat, and toss it with some chili paste. Season to taste with kosher salt and black pepper.
  30. 30Separate the fat and meat, shred the meat, and toss it with some chili paste. Season to taste with kosher salt and black pepper.
  31. 31Make the chicken: Butterfly two chicken breasts and poach them in boiling water until they reach 155°F at their thickest point (12–18 minutes).
  32. 32Make the chicken: Butterfly two chicken breasts and poach them in boiling water until they reach 155°F at their thickest point (12–18 minutes).
  33. 33Make the chicken: Butterfly two chicken breasts and poach them in boiling water until they reach 155°F at their thickest point (12–18 minutes).
  34. 34Shred the chicken and let it cool.
  35. 35Shred the chicken and let it cool.
  36. 36Shred the chicken and let it cool.
  37. 37Make the salsa verde: Broil nine tomatillos, two jalapeños, and one poblano pepper under a high-powered broiler for two to five minutes until nicely charred.
  38. 38Make the salsa verde: Broil nine tomatillos, two jalapeños, and one poblano pepper under a high-powered broiler for two to five minutes until nicely charred.
  39. 39Make the salsa verde: Broil nine tomatillos, two jalapeños, and one poblano pepper under a high-powered broiler for two to five minutes until nicely charred.
  40. 40Cover with aluminum foil and let them steam for 10 minutes.
  41. 41Cover with aluminum foil and let them steam for 10 minutes.
  42. 42Cover with aluminum foil and let them steam for 10 minutes.
  43. 43Remove the skins, stems, and seeds from the peppers.
  44. 44Remove the skins, stems, and seeds from the peppers.
  45. 45Remove the skins, stems, and seeds from the peppers.
  46. 46Puree them in a blender with half a small onion, two cloves of chopped garlic, a pinch of kosher salt, black pepper, and a bunch of cilantro.
  47. 47Puree them in a blender with half a small onion, two cloves of chopped garlic, a pinch of kosher salt, black pepper, and a bunch of cilantro.
  48. 48Puree them in a blender with half a small onion, two cloves of chopped garlic, a pinch of kosher salt, black pepper, and a bunch of cilantro.
  49. 49Once both the chicken and salsa verde have cooled, combine them.
  50. 50Once both the chicken and salsa verde have cooled, combine them.
  51. 51Once both the chicken and salsa verde have cooled, combine them.
  52. 52Make the masa: In a bowl, combine 24 ounces of masa harina with 24–26 ounces of very hot water (from the poached chicken) to form a crumbly but shapeable dough. Let it rest for 15 minutes.
  53. 53Make the masa: In a bowl, combine 24 ounces of masa harina with 24–26 ounces of very hot water (from the poached chicken) to form a crumbly but shapeable dough. Let it rest for 15 minutes.
  54. 54Make the masa: In a bowl, combine 24 ounces of masa harina with 24–26 ounces of very hot water (from the poached chicken) to form a crumbly but shapeable dough. Let it rest for 15 minutes.
  55. 55Whip 14 ounces of lard with two teaspoons each of kosher salt and baking powder in a stand mixer until light, fluffy, and pliable.
  56. 56Whip 14 ounces of lard with two teaspoons each of kosher salt and baking powder in a stand mixer until light, fluffy, and pliable.
  57. 57Whip 14 ounces of lard with two teaspoons each of kosher salt and baking powder in a stand mixer until light, fluffy, and pliable.
  58. 58Add the crumbly masa dough to the lard and mix until you have a smooth spreadable paste.
  59. 59Add the crumbly masa dough to the lard and mix until you have a smooth spreadable paste.
  60. 60Add the crumbly masa dough to the lard and mix until you have a smooth spreadable paste.
  61. 61For the sweet tamales, add five tablespoons of granulated sugar, one teaspoon of vanilla extract, one teaspoon of cinnamon, four ounces of finely chopped pineapple, and three ounces of black raisins to the dough.
  62. 62For the sweet tamales, add five tablespoons of granulated sugar, one teaspoon of vanilla extract, one teaspoon of cinnamon, four ounces of finely chopped pineapple, and three ounces of black raisins to the dough.
  63. 63For the sweet tamales, add five tablespoons of granulated sugar, one teaspoon of vanilla extract, one teaspoon of cinnamon, four ounces of finely chopped pineapple, and three ounces of black raisins to the dough.
  64. 64Mix well until a lovely shade of pink.
  65. 65Mix well until a lovely shade of pink.
  66. 66Mix well until a lovely shade of pink.
  67. 67Soak corn husks in hot water for three hours. Once soaked, dry them off a bit and sort them. The widest and most intact husks are ideal for tamales.
  68. 68Soak corn husks in hot water for three hours. Once soaked, dry them off a bit and sort them. The widest and most intact husks are ideal for tamales.
  69. 69Soak corn husks in hot water for three hours. Once soaked, dry them off a bit and sort them. The widest and most intact husks are ideal for tamales.
  70. 70To assemble, smear one-third to one-half cup of tamale dough onto the upper half of a corn husk (in a rectangle about six by four inches and a quarter-inch thick).
  71. 71To assemble, smear one-third to one-half cup of tamale dough onto the upper half of a corn husk (in a rectangle about six by four inches and a quarter-inch thick).
  72. 72To assemble, smear one-third to one-half cup of tamale dough onto the upper half of a corn husk (in a rectangle about six by four inches and a quarter-inch thick).
  73. 73Place a strip of filling on top of the dough, wrap the husk around the filling, and tie it using a length of torn husk.
  74. 74Place a strip of filling on top of the dough, wrap the husk around the filling, and tie it using a length of torn husk.
  75. 75Place a strip of filling on top of the dough, wrap the husk around the filling, and tie it using a length of torn husk.
  76. 76Stack tamales in a steamer basket over an inch of water in a large stockpot.
  77. 77Stack tamales in a steamer basket over an inch of water in a large stockpot.
  78. 78Stack tamales in a steamer basket over an inch of water in a large stockpot.
  79. 79Cover the tamales with a few corn husks and a moist clean kitchen towel.
  80. 80Cover the tamales with a few corn husks and a moist clean kitchen towel.
  81. 81Cover the tamales with a few corn husks and a moist clean kitchen towel.
  82. 82Steam for one and a half to two hours, then let them rest in the pot for another 30 minutes.
  83. 83Steam for one and a half to two hours, then let them rest in the pot for another 30 minutes.
  84. 84Steam for one and a half to two hours, then let them rest in the pot for another 30 minutes.

Ingredients

  • 1 tbsp kosher salt
  • 1 tbsp kosher salt
  • 1 tbsp kosher salt
  • 2 beef bouillon cubes
  • 2 beef bouillon cubes
  • 2 beef bouillon cubes
  • 1 large onion
  • 1 large onion
  • 1 large onion
  • 6 garlic cloves
  • 6 garlic cloves
  • 6 garlic cloves
  • 1 tbsp oregano
  • 1 tbsp oregano
  • 1 tbsp oregano
  • 4 ancho chiles
  • 4 ancho chiles
  • 4 ancho chiles
  • 4 pasilla chiles
  • 4 pasilla chiles
  • 4 pasilla chiles
  • 6 guajillo chiles
  • 6 guajillo chiles
  • 6 guajillo chiles
  • 1 cup water
  • 1 cup water
  • 1 cup water
  • 4 garlic cloves
  • 4 garlic cloves
  • 4 garlic cloves
  • 0.5 small onion
  • 0.5 small onion
  • 0.5 small onion
  • 24 oz masa harina
  • 24 oz masa harina
  • 24 oz masa harina
  • 24 oz hot water
  • 24 oz hot water
  • 24 oz hot water
  • 14 oz lard
  • 14 oz lard
  • 14 oz lard
  • 2 tsp kosher salt
  • 2 tsp kosher salt
  • 2 tsp kosher salt
  • 2 tsp baking powder
  • 2 tsp baking powder
  • 2 tsp baking powder
  • 5 tbsp granulated sugar
  • 5 tbsp granulated sugar
  • 5 tbsp granulated sugar
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tsp cinnamon
  • 1 tsp cinnamon
  • 4 oz pineapple
  • 4 oz pineapple
  • 4 oz pineapple
  • 3 oz black raisins
  • 3 oz black raisins
  • 3 oz black raisins
  • 1 tsp red food coloring
  • 1 tsp red food coloring
  • 1 tsp red food coloring
  • 9 tomatillos
  • 9 tomatillos
  • 9 tomatillos
  • 2 jalapenos
  • 2 jalapenos
  • 2 jalapenos
  • 1 poblano pepper
  • 1 poblano pepper
  • 1 poblano pepper
  • 1 bunch cilantro
  • 1 bunch cilantro
  • 1 bunch cilantro
  • 1 bunch corn husks
  • 1 bunch corn husks
  • 1 bunch corn husks
  • 1 cup crema
  • 1 cup crema
  • 1 cup crema
  • 1 cup salsa roja
  • 1 cup salsa roja
  • 1 cup salsa roja

Equipment

knifecutting boarddutch ovensaucepanblenderstand mixersteamer basketstock potkitchen towelscissors