Tamales

70 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 large quartered onion, and half a dozen whole peeled cloves of garlic to the dutch oven.
  5. 5Add two beef bouillon cubes, one large quartered onion, and half a dozen whole peeled cloves of garlic to the dutch oven.
  6. 6Add two beef bouillon cubes, one large quartered onion, and half a dozen whole peeled cloves of garlic to the dutch oven.
  7. 7Add one tablespoon of oregano to the dutch oven, and enough water to almost cover the roast.
  8. 8Add one tablespoon of oregano to the dutch oven, and enough water to almost cover the roast.
  9. 9Add one tablespoon of oregano to the dutch oven, and enough water to almost cover the roast.
  10. 10Braze in a 275°F oven for 3-4 hours, flipping once or twice.
  11. 11Braze in a 275°F oven for 3-4 hours, flipping once or twice.
  12. 12Braze in a 275°F oven for 3-4 hours, flipping once or twice.
  13. 13Make the chili paste by de-seeding, deveining, and tearing four ancho, four pasilla, and six guajillo chiles into 1 inch pieces.
  14. 14Make the chili paste by de-seeding, deveining, and tearing four ancho, four pasilla, and six guajillo chiles into 1 inch pieces.
  15. 15Make the chili paste by de-seeding, deveining, and tearing four ancho, four pasilla, and six guajillo chiles into 1 inch pieces.
  16. 16Dry roast the chiles over medium heat for 1-3 minutes, until fragrant but not smoking.
  17. 17Dry roast the chiles over medium heat for 1-3 minutes, until fragrant but not smoking.
  18. 18Dry roast the chiles over medium heat for 1-3 minutes, until fragrant but not smoking.
  19. 19Quench with just enough water to cover. Add four or five cloves of garlic and half a small, roughly chopped onion.
  20. 20Quench with just enough water to cover. Add four or five cloves of garlic and half a small, roughly chopped onion.
  21. 21Quench with just enough water to cover. Add four or five cloves of garlic and half a small, roughly chopped onion.
  22. 22Cover, bring to a boil, simmer for 15 minutes, then puree in a high-powered blender with enough cooking liquid to make it thick but pourable.
  23. 23Cover, bring to a boil, simmer for 15 minutes, then puree in a high-powered blender with enough cooking liquid to make it thick but pourable.
  24. 24Cover, bring to a boil, simmer for 15 minutes, then puree in a high-powered blender with enough cooking liquid to make it thick but pourable.
  25. 25Once the beef shows no resistance when stabbed with a paring knife, retrieve it from the braising liquid.
  26. 26Once the beef shows no resistance when stabbed with a paring knife, retrieve it from the braising liquid.
  27. 27Once the beef shows no resistance when stabbed with a paring knife, retrieve it from the braising liquid.
  28. 28Separate the fat and meat, shred the meat and toss it with a little of the chili paste.
  29. 29Separate the fat and meat, shred the meat and toss it with a little of the chili paste.
  30. 30Separate the fat and meat, shred the meat and toss it with a little of the chili paste.
  31. 31Season with a pinch of kosher salt and a few twists of freshly ground black pepper.
  32. 32Season with a pinch of kosher salt and a few twists of freshly ground black pepper.
  33. 33Season with a pinch of kosher salt and a few twists of freshly ground black pepper.
  34. 34Butterfly two chicken breasts and bring a couple of quarts of water to a boil.
  35. 35Butterfly two chicken breasts and bring a couple of quarts of water to a boil.
  36. 36Butterfly two chicken breasts and bring a couple of quarts of water to a boil.
  37. 37Kill the heat, drop in the chicken, cover, and let the carryover heat bring the chicken to 155°F at its thickest point (12-18 minutes).
  38. 38Kill the heat, drop in the chicken, cover, and let the carryover heat bring the chicken to 155°F at its thickest point (12-18 minutes).
  39. 39Kill the heat, drop in the chicken, cover, and let the carryover heat bring the chicken to 155°F at its thickest point (12-18 minutes).
  40. 40Shred the chicken and let it cool.
  41. 41Shred the chicken and let it cool.
  42. 42Shred the chicken and let it cool.
  43. 43Make the salsa verde by broiling nine tomatillos, two jalapenos, and one poblano pepper for 2-5 minutes until you get some nice color.
  44. 44Make the salsa verde by broiling nine tomatillos, two jalapenos, and one poblano pepper for 2-5 minutes until you get some nice color.
  45. 45Make the salsa verde by broiling nine tomatillos, two jalapenos, and one poblano pepper for 2-5 minutes until you get some nice color.
  46. 46Cover with aluminum foil and allow to steam for 10 minutes so you can easily remove the skins, stems, and seeds of the peppers.
  47. 47Cover with aluminum foil and allow to steam for 10 minutes so you can easily remove the skins, stems, and seeds of the peppers.
  48. 48Cover with aluminum foil and allow to steam for 10 minutes so you can easily remove the skins, stems, and seeds of the peppers.
  49. 49Dump into your blender along with half a small, roughly chopped onion, two cloves of chopped garlic, a pinch of kosher salt, a few twists of freshly ground black pepper, and one single leaf of a fairly fine bunch of cilantro.
  50. 50Dump into your blender along with half a small, roughly chopped onion, two cloves of chopped garlic, a pinch of kosher salt, a few twists of freshly ground black pepper, and one single leaf of a fairly fine bunch of cilantro.
  51. 51Dump into your blender along with half a small, roughly chopped onion, two cloves of chopped garlic, a pinch of kosher salt, a few twists of freshly ground black pepper, and one single leaf of a fairly fine bunch of cilantro.
  52. 52Blend until pretty smooth, but it still has a good chunk to it.
  53. 53Blend until pretty smooth, but it still has a good chunk to it.
  54. 54Blend until pretty smooth, but it still has a good chunk to it.
  55. 55Once both it and the chicken have cooled, let them get to know each other. You can do this same day or cover and fridge overnight to really let the flavors meld.
  56. 56Once both it and the chicken have cooled, let them get to know each other. You can do this same day or cover and fridge overnight to really let the flavors meld.
  57. 57Once both it and the chicken have cooled, let them get to know each other. You can do this same day or cover and fridge overnight to really let the flavors meld.
  58. 58Strain the water you poached the chicken in and use it to make the masa harina dough.
  59. 59Strain the water you poached the chicken in and use it to make the masa harina dough.
  60. 60Strain the water you poached the chicken in and use it to make the masa harina dough.
  61. 61The recipe calls for 24 ounces of masa harina and 24-26 ounces of very hot water.
  62. 62The recipe calls for 24 ounces of masa harina and 24-26 ounces of very hot water.
  63. 63The recipe calls for 24 ounces of masa harina and 24-26 ounces of very hot water.
  64. 64Add enough water to the mixture until it forms a crumbly but shapable dough, cover, and let rest for 15 minutes.
  65. 65Add enough water to the mixture until it forms a crumbly but shapable dough, cover, and let rest for 15 minutes.
  66. 66Add enough water to the mixture until it forms a crumbly but shapable dough, cover, and let rest for 15 minutes.
  67. 67Whip 14 ounces of lard with 2 teaspoons each of kosher salt and baking powder on high speed, scraping down the sides of the bowl until light and fluffy.
  68. 68Whip 14 ounces of lard with 2 teaspoons each of kosher salt and baking powder on high speed, scraping down the sides of the bowl until light and fluffy.
  69. 69Whip 14 ounces of lard with 2 teaspoons each of kosher salt and baking powder on high speed, scraping down the sides of the bowl until light and fluffy.
  70. 70Add the crumbly masa harina dough and mix together until it forms a smooth, spreadable paste, adding more chicken water until necessary.
  71. 71Add the crumbly masa harina dough and mix together until it forms a smooth, spreadable paste, adding more chicken water until necessary.
  72. 72Add the crumbly masa harina dough and mix together until it forms a smooth, spreadable paste, adding more chicken water until necessary.
  73. 73To make the tamales, smear between a third to half a cup of tamale dough onto the center of the upper half of the husk into a rectangle about 6 by 4 inches and a quarter inch thick.
  74. 74To make the tamales, smear between a third to half a cup of tamale dough onto the center of the upper half of the husk into a rectangle about 6 by 4 inches and a quarter inch thick.
  75. 75To make the tamales, smear between a third to half a cup of tamale dough onto the center of the upper half of the husk into a rectangle about 6 by 4 inches and a quarter inch thick.
  76. 76Place a nice little landing strip of filling down the center of the dough and use the husk to wrap the dough up and around the filling.
  77. 77Place a nice little landing strip of filling down the center of the dough and use the husk to wrap the dough up and around the filling.
  78. 78Place a nice little landing strip of filling down the center of the dough and use the husk to wrap the dough up and around the filling.
  79. 79Make sure that the dough completely envelops the filling before folding the corn husk shut.
  80. 80Make sure that the dough completely envelops the filling before folding the corn husk shut.
  81. 81Make sure that the dough completely envelops the filling before folding the corn husk shut.
  82. 82You can squeeze the bottom a bit like a tube of toothpaste to help shape the tamale.
  83. 83You can squeeze the bottom a bit like a tube of toothpaste to help shape the tamale.
  84. 84You can squeeze the bottom a bit like a tube of toothpaste to help shape the tamale.
  85. 85Fold up the bottom of the husk and tie it using a length of torn husk.
  86. 86Fold up the bottom of the husk and tie it using a length of torn husk.
  87. 87Fold up the bottom of the husk and tie it using a length of torn husk.
  88. 88Stack the tamales in a steamer basket so that the fillings are facing skyward.
  89. 89Stack the tamales in a steamer basket so that the fillings are facing skyward.
  90. 90Stack the tamales in a steamer basket so that the fillings are facing skyward.
  91. 91Cover with a few of your unused soaked corn husks and a moist clean kitchen towel.
  92. 92Cover with a few of your unused soaked corn husks and a moist clean kitchen towel.
  93. 93Cover with a few of your unused soaked corn husks and a moist clean kitchen towel.
  94. 94Place the basket over an inch of water set in a big ol' stock pot, cover them up, and steam them for 1 1/2 to 2 hours.
  95. 95Place the basket over an inch of water set in a big ol' stock pot, cover them up, and steam them for 1 1/2 to 2 hours.
  96. 96Place the basket over an inch of water set in a big ol' stock pot, cover them up, and steam them for 1 1/2 to 2 hours.
  97. 97Let them rest in the pot for another 30 minutes.
  98. 98Let them rest in the pot for another 30 minutes.
  99. 99Let them rest in the pot for another 30 minutes.
  100. 100Smear Honduran crema on the tamales and add a scoop of salsa roja.
  101. 101Smear Honduran crema on the tamales and add a scoop of salsa roja.
  102. 102Smear Honduran crema on the tamales and add a scoop of salsa roja.

Ingredients

  • 1 tbsp kosher salt
  • 1 tbsp kosher salt
  • 1 tbsp kosher salt
  • 4 pounds beef
  • 4 pounds beef
  • 4 pounds beef
  • 2 beef bouillon cubes
  • 2 beef bouillon cubes
  • 2 beef bouillon cubes
  • 1 large onion
  • 1 large onion
  • 1 large onion
  • 6 cloves garlic
  • 6 cloves garlic
  • 6 cloves garlic
  • 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 cloves garlic
  • 4 cloves garlic
  • 4 cloves garlic
  • 0.5 small onion
  • 0.5 small onion
  • 0.5 small onion
  • 24 ounces masa harina
  • 24 ounces masa harina
  • 24 ounces masa harina
  • 24 ounces water
  • 24 ounces water
  • 24 ounces water
  • 14 ounces lard
  • 14 ounces lard
  • 14 ounces lard
  • 2 teaspoons kosher salt
  • 2 teaspoons kosher salt
  • 2 teaspoons kosher salt
  • 2 teaspoons baking powder
  • 2 teaspoons baking powder
  • 2 teaspoons baking powder
  • 5 tbsp granulated sugar
  • 5 tbsp granulated sugar
  • 5 tbsp granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon cinnamon
  • 1 teaspoon cinnamon
  • 4 ounces pineapple
  • 4 ounces pineapple
  • 4 ounces pineapple
  • 3 ounces black raisins
  • 3 ounces black raisins
  • 3 ounces 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 bag corn husks
  • 1 bag corn husks
  • 1 bag 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