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Ingredients
- Red Chile Sauce:
- 3 oz dried ancho chiles
- 2 cups low salt chicken broth or water
- 2 large whole garlic cloves plus 1 chopped garlic clove
- 1 teas dried mexican oregano
- 1 tblsp lard or vegetable oil
- 1 1/2 tblsp dark brown sugar
- 1 tblsp balsamic vinegar
- Pork:
- 1 3 - 3 1/4 lb pork butt roast
- 1 large head of garlic, cut crosswise in half
- 6 large turkish bay leaves
- 1 teas black peppercorns
- 1 teas salt
- 1 8oz package dried corn husks
Details
Servings 18
Preparation
Step 1
Sauce:
Heat large skillet over medium high heat. Add chiles. Toast until puffed and smoking slightly, turning occasionally, about 1 1/2 minutes. Transfer to large bowl. Add enough very hot water to cover chiles, weigh down iwth plate, and soak until soft, about 30 minutes.
Drain chiles, reserving 1 cup soaking liquid. Stem and seed chiles; place in blender. Add 1 cup broth, 2 whole garlic cloves, oregano, and 1 cup soaking liquid. Blend until sauce is smooth. Adding more broth by 1/4 cupfuls if too thick.
Heat lard in large deep saucepan over medium heat. Add chopped garlic. Saute until brown, about 3 minutes. Add chile puree. Partially cover, reduce heat to medium low and simmer 8 minutes, whisking occasionally. Transfer sauce to bowl; whisk in sugar aand vinegar. Season with salt and pepper.
Can be made 1 week ahead cover and refrigerate.
Pork:
Place pork in heavy large pot. Add both halves of garlic head, bay leaves, peppercorns, and salt, then enough cold water to cover by 2 inches. Bring to boil over high heat. Reduce head to medium-low, partially cover, and simmer gently until pork is very tender, skimming surface occasionally and turning pork once, aobut 2 hours. Cool pork in broth 30 minutes. Refrigerate pork uncovered in broth in pot overnight.
Remove pork from broth. Pull pork apart, trimming and discarding fat. Shred port finely. Place 6 cups pork in large bowl, mix in 1 1/2 cups red chile sauce, and season filling with salt and pepper.
Can be made 2 days ahead, covered, and refrigerate.
Place dried corn husks in large pot. Add enough very hot water to cover. Let husks soak until soft and pliable, at least 2 hours and up to 1 day. Steam tamales over med-high heat for about 1hr 15min. Let rest in steamer for 15min.
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