MISSISSIPPI TAMALES

MISSISSIPPI TAMALES image

Categories Pork

Number Of Ingredients 19

Previous Next

Ingredients

Neutral cooking oil, such as canola or safflower
8 to 10 pounds boneless pork shoulder, sliced in half
2 onions, peeled and cut into thick slices
5 to 6 cloves garlic, smashed and peeled
1/4 cup chili powder
1/4 cup paprika
2 tablespoons ground cumin (preferably from toasted cumin seeds)
2 tablespoons garlic powder
1 tablespoon dried oregano
2 teaspoons smoked paprika (optional)
1 teaspoon cayenne pepper, or to taste
Kosher salt and freshly ground black pepper, to taste
2 to 3 cups chicken stock
Masa Dough
16 ounces (2 sticks) unsalted butter, at room temperature
1 tablespoon plus 1 teaspoon baking powder
1 tablespoon kosher salt
5 cups masa harina (dried masa flour for tamales)
Chicken, pork or vegetable stock, as needed

Steps:

Instructions To make the filling, in a large Dutch oven heat a few tablespoons of cooking oil over medium-high to high heat. Pat the pork dry and season generously with salt and pepper. When the oil is shiny, add the pork and sear until golden brown, about 3 to 5 minutes per side. Remove the meat and set aside. Lower the heat to medium. Add the onions and cook until softened, about 5 minutes. Add the garlic and spices and cook for another 30 to 60 seconds. Return the pork to the skillet and add enough stock to almost cover. Bring the liquid to a boil, cover the skillet, and reduce heat. Simmer until the pork is very tender, about 2 1/2 hours. Turn off heat and let cool, then shred the meat and transfer it to a mixing bowl. Meanwhile, fill a very large bowl or sink with hot water. Add the dried corn husks, placing a heavy pot or weight on them to keep submerged. Soak until they are soft, a minimum of 1 hour. Once pliable, rinse the husks and hold them in a large mixing bowl covered by a damp towel. For the dough, place butter in the bowl of a stand mixer fitted with a paddle attachment and cream on medium-high speed for 2 minutes. Reduce speed to low and add the baking powder and salt. Start adding the masa harina to the butter mixture, adding about ¼ cup of stock after every cup of masa. Stop the mixer occasionally to feel the texture of the dough - it should feel light, airy and slightly sticky, almost like grainy mashed potatoes. Turn the mixer to high and continue beating for 1 to 2 minutes, then test the dough for doneness. (Drop a few pea-sized balls into a cup of cold tap water. If it is ready the balls will float to the top. If they sink, add a splash of stock and continue beating to incorporate more air into the mixture.)