Mastering the Art of Crafting Authentic New Mexican Tamales- A Step-by-Step Guide
How to Make New Mexican Tamales
Tamales are a beloved staple in Mexican cuisine, offering a delightful blend of flavors and textures. These traditional corn-based dishes come in various forms, but New Mexican tamales stand out for their unique combination of spices and ingredients. If you’re eager to learn how to make New Mexican tamales, you’re in for a treat. In this article, we’ll guide you through the process, ensuring that you can enjoy this mouthwatering dish at home.
Ingredients
Before diving into the recipe, gather the following ingredients:
– 1 pound masa dough (pre-made or homemade)
– 1 pound pork shoulder, cut into small pieces
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 can (4 ounces) green chilies, chopped
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– 1/2 teaspoon smoked paprika
– 1/2 teaspoon ground coriander
– Salt and pepper, to taste
– 1 cup lard or vegetable oil
– 12-15 corn husks, soaked in warm water for at least 30 minutes
Instructions
1. Prepare the masa dough: If you’re using pre-made masa dough, simply follow the package instructions. If you’re making your own, combine 3 cups of masa harina with 2 cups of warm water, 1 teaspoon of salt, and 1/2 cup of lard or vegetable oil. Mix until smooth, adding more water or masa harina as needed to achieve a soft, pliable consistency.
2. Cook the pork: In a large pot, cook the pork shoulder with 1 chopped onion, 2 minced garlic cloves, and 1 can of chopped green chilies. Add 1 teaspoon of ground cumin, 1 teaspoon of chili powder, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of ground coriander, salt, and pepper to taste. Cook over medium heat until the pork is tender and falls apart, about 1 hour.
3. Shred the pork: Once the pork is cooked, remove it from the pot and shred it with two forks. Return the shredded pork to the pot and stir to combine with the cooking liquid.
4. Prepare the corn husks: Drain the corn husks and lay them flat on a clean surface. You can use a little masa dough to seal the edges of the husks if they’re not tightly sealed.
5. Fill the tamales: Place a heaping tablespoon of masa dough on the center of a corn husk. Top with a spoonful of the pork mixture. Roll the husk tightly, tucking in the edges as you go, to form a tight bundle.
6. Cook the tamales: In a large pot, place a steamer basket or a colander lined with a damp cloth at the bottom. Add the tamales, making sure they’re not stacked on top of each other. Cover the pot with a lid and bring it to a boil. Once boiling, reduce the heat to a simmer and cook for about 1 hour, or until the masa is fully cooked and the tamales are tender.
7. Serve and enjoy: Once the tamales are cooked, remove them from the pot and let them cool slightly. Serve with a side of salsa, sour cream, or avocado for a delicious meal.
Now that you know how to make New Mexican tamales, you can enjoy this authentic dish at home. Happy cooking!
