Our favorite Christmas tradition is making tamales {a ton of tamales}. It started out just being a Christmas Eve thing but we love them so much that we make them the whole season. Every year we tinker with our recipe and try new things. We've hit the jackpot this year!! The dough recipe part is from the food network. The meat part is Cafe Rio Pork; recipe can be found somewhere in the archives. Be warned: making tamales is a fairly long messy process BUT WELL WORTH IT!
Tamales
4-ounces dried cornhusks {we just use the whole bag}
2/3 cup quick cooking or old-fashioned grits {not instant}
1 1/4 cups stock {we used the dripping from the pork roast for the Cafe Rio Pork}
3/4 cup masa harina
2 tsp ground cumin
1 cup lard
1 tsp baking powder
1/2 tsp salt
In a saucepan place the dried cornhusks, add enough water to cover and bring to a boil. Top the husks with a heavy plate or bowl to keep submerged, and boil for 10 minutes. Remove form the heat and steep until soft & pliable, 1 - 1.5 hours. Drain, remove and corn silk and pat dry before assembling tamales.
For the masa: In a bowl of a food processor, process the grits for 1 minute. In a small saucepan bring 1 1/4 cups stock to a low boil. Transfer the grits to a bowl and add the hot stock. Let stand uncovered for 10-12 minutes. Add the masa harina and cumin, and mix until evenly combined. Cool to room temperature before proceeding. In a bowl of an electric mixer fitted with the paddle attachment, whip the lard until smooth, light and creamy, about 2 minutes. Stir in half of the masa mixture and whip until well-blended. Add remaining masa mixture, litle by little, until mixture resembles a thick cake batter, adding stock if needed. Add the baking powder and add salt, to tase an dwhip for 1-2 minutes until well incorporated and smooth.
There are a few different ways to assemble a tamale. It's a personal preference thing if you ask me. We lay a cornhusk {or two} horizontal with the skinny side on the right. Spoon 1/4 cup of the masa batter onto the fat edge closest to you. Spread it into a 4x5 rectangle {may vary due to size of cornhusk. about halfway up the fat edge} Place about 1 generous tablespoon each of meat and shredded cheese. Roll away from you, fold skinny side over and continue rolling. You will have an open side that you can cap with more masa batter. {this way is faster than having to tie like we did in the photo above} Repeat with remaining cornhusks & filling.
Once tamales are assembled, line a steamer basket {we use a vegetable/rice steamer} with any remaining cornhusks and layer the tamales inside the steamer basket, leaving enought room for the tamales to expand slightly while cooking. Cover tamales with another remaining cornhusk. Replace lid & steam for 1 1/2 hours or until tender & tamale easily pulls away from cornhusk. Let sit for 10-15 minutes before serving.
To Reheat: Best when resteamed but when you just can't wait another minute... Wet a paper towel and wrap around a couple tamales. Microwave for a minute or two {depending on your microwave}.
