Red-chile Pork Tamales

INGREDIENTS

INSTRUCTIONS

TO MAKE THE BATTER: In the bowl of an electric mixer fitted with the
paddle attachment, combine the lard, baking powder, and salt. Beat
until light and fluffy. Add 1 cup masa and 1/3 cup stock; beat until
thoroughly combined. Add the remaining masa and 1/3 cup stock; beat
until light and fluffy, about 2 minutes. The batter should be soft  but
it should hold its shape in a spoon. If using fresh masa, test  the
batter to determine if it is adequately fluffy (this will ensure  light
and tender tamales): Drop 1 teaspoon batter into a cup of cold  water.
If it floats to the surface, it is ready. Refrigerate at least  1 hour.
Store batter in an airtight container, refrigerated, up to 2  days. TO
MAKE THE WRAPPERS: Reconstitute the corn husks by placing  them in a
deep saucepan and covering them with water. Set saucepan  over high
heat, and bring to a boil. Transfer husks and water to a  heat-proof
bowl. Set a small plate on top of husks, keeping them  submerged. Soak
1 hour. Remove from water. TO MAKE THE FILLING:  Remove stems from
chilies, seed and tear into 4 pieces. In the jar of  a blender, combine
chiles, garlic, pepper, and cumin. Add 1 1/2 cups  water, and blend
until a smooth puree forms. Strain mixture into a  medium saucepan. Add
the pork, 1 3/4 cups water, and salt. Place over  medium heat; cook,
stirring frequently, until liquid has reduced to  the consistency of a
thick sauce and the meat is very tender, 50 to  60 minutes. Using a
fork, break up the meat. Return the tamale batter  to the mixer. On low
to medium speed, mix the batter for a few  seconds to lighten the
dough. Add 3 tablespoons sauce; mix again to  combine. You may need to
add a few tablespoons or so of chicken  stock. The batter should not be
stiff, but slightly loose and not  runny. Remember, the lighter the
batter, the more tender the tamale.  TO ASSEMBLE THE TAMALES: Unroll
one large reconstituted corn husk;  tear lengthwise along grain to make
1/4-inch-wide strips (two per  tamale); if strips aren't long enough,
tie two together. Place  another long piece, lightly dried, on work
surface, pointed end away  from you; scoop 1/4 cup batter onto middle
of one end. Spread into a  4-inch square, leaving a 1 1/2-inch border
on pointed end and a  1-inch border on the other sides. Spoon 2
tablespoons filling down  the center. Bring long sides together to form
a cylinder, making sure  the batter encases filling. Fold the pointed
end under; tie loosely  with husk strip. Fold the flat end under; tie.
Repeat. Reserve  smaller husks to line the steamer basket and cover the
tamales. TO  STEAM THE TAMALES: Set steamer over high heat. When steam
puffs out,  reduce the heat to medium. Steam 1 hour 15 minutes, adding
more water  when necessary. To check for doneness, unwrap a tamale: If
ready,  dough will come free from wrapper and feel soft. If dough
sticks to  wrapper, rewrap, and steam 15 to 20 more minutes. Remove
from heat;  let stand 15 minutes for batter to firm up. They will
remain warm for  about 1 hour. Serve with Roasted Tomatillo-Chipotle
Salsa. Makes 12.  Cuisine: "Mexican" Source: "Martha Stewart Living -
(www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas -
Lynn_Thomas@prodigy.net" Yield: "12 tamales"  Per serving: 12 Calories
(kcal); trace Total Fat; (4% calories from  fat); trace Protein; 3g
Carbohydrate; 0mg Cholesterol; 4752mg Sodium  Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit;  0 Fat; 0 Other
Carbohydrates  Recipe by: Recipe from Rick Bayless  Converted by
MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2282
Calories From Fat: 534
Total Fat: 60.6g
Cholesterol: 210.9mg
Sodium: 6084.5mg
Potassium: 2910.5mg
Carbohydrates: 340.4g
Fiber: 35.8g
Sugar: 1.2g
Protein: 108.2g