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Red Chili Tamales

Red Chili Tamales

Get Ready

Servings: Makes About 3 dozen tamales

Prep Time: 60 minutes

Cook Time: 90 minutes

Ingredients: Add ingredients to List

You can find cornhusks and dried chilies online or at Latin grocery stores. In a pinch, you can use 6x8 inch pieces of parchment paper instead of cornhusks.
1 1/2 lb. boneless pork butt, trimmed
1 lb. beef chuck roast, trimmed
1 small onion, chopped coarse
3 garlic cloves, peeled
Salt and pepper
2 tsp. dried Mexican oregano
1 bay leaf
5 dried guajillo chilies
2 dried chiles de arbol
1 Tbsp. plus 1 1/3 cups lard or vegetable shortening
1 tsp. sugar
1 tsp. garlic powder
1/2 tsp. onion powder
36 dried cornhusks
4 cups instant corn flour masa, such as Maseca
2 1/3 cups water

directions:

1. Combine pork, beef, onion, garlic, 2 teaspoons salt, 1 teaspoon pepper, 1 teaspoon oregano, and bay leaf in a Dutch oven. Add enough water to cover by 2 inch. Bring to a boil, reduce heat to medium-low, and simmer until meat is fork-tender, 2 to 2 1/2 hours.
2. Meanwhile, preheat oven to 325 degrees. Place chilies to a baking sheet and toast in oven 5 minutes. Boil a large saucepan of water. Remove from heat, add chilies, cover, and soak until tender, about 45 minutes.
3. Transfer chilies and 1 cup soaking liquid to a blender and puree until smooth. Pour mixture through a fine-mesh strainer set over a bowl. Stir 1 tablespoon chile pulp into strained sauce and set aside.
4. Transfer cooked meat and garlic cloves to a bowl and shred; reserve 1 cup cooking liquid. Clean Dutch oven. Melt 1 tablespoon lard in now-empty Dutch oven over medium-high heat. Stir in reserved chili sauce, reserved cooking liquid, shredded meat, sugar, garlic powder, onion powder, and remaining 1 teaspoon oregano and bring to a simmer. Cover, reduce heat to medium-low, and continue to simmer, stirring occasionally, 30 minutes. Remove from heat.
5. Submerge cornhusks in hot water and soak until pliable, about 30 minutes. Meanwhile, to make dough, combine corn flour, 2 1/3 cups water, remaining 1 1/3 cups lard, and 2 teaspoons salt in a large bowl. Knead with hands until mixture is smooth and shiny, about 5 minutes. Let dough rest 30 minutes.
6. Drain, rinse, and pat husks dry. Working one at a time, lay a husk flat on counter with long side parallel to you. Spread 2 tablespoons dough into a 4x6 inch rectangle on husk (short edge of rectangle should sit 1/2 inch from the husk's widest end, while long edge should be flush against the husk's long side). Spoon a heaping tablespoon of meat mixture along center of dough, then roll into a tube. Tuck narrow end of husk over tamale and transfer seam-side-down to a baking sheet. Continue with remaining husks, dough, and filling. You can freeze wrapped tamales for up to 3 months.
7. Set a steamer basket in a large pot and fill with enough water to reach bottom of basket. Stand tamales upright in basket, folded-side-down. Bring water to a boil. Cover, reduce heat to medium-low, and steam 30 minutes. Remove from heat and let tamales sit, covered, 20 more minutes before partially unwrapping husks and serving.
Source: Hannaford fresh Magazine, November - December 2017

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Quantity Ingredients  
1 1/2 lb. boneless pork butt, trimmed  
1 lb. beef chuck roast, trimmed  
1 small onion, chopped coarse  
3 garlic cloves, peeled  
Salt and pepper  
2 tsp. dried Mexican oregano  
1 bay leaf  
5 dried guajillo chilies  
2 dried chiles de arbol  
1 Tbsp. plus 1 1/3 cups lard or vegetable shortening  
1 tsp. sugar  
1 tsp. garlic powder  
1/2 tsp. onion powder  
36 dried cornhusks  
4 cups instant corn flour masa, such as Maseca  
2 1/3 cups water  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Makes About 3 dozen tamales
Base Nutrients
Calories 160 kcal (8%)
Calories from Fat 99 kcal (0%)
Total Fat 11 g (16%)
Saturated Fat 4 g (20%)
Cholesterol 25 mg (8%)
Sodium 10 mg (0%)
Total Carbohydrates 10 g (3%)
Dietary Fiber 1 g (4%)
Protein 5 g (8%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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