Tamales Al Pastor

By christoph

Thin slices of pork are marinated and cooked with chili peppers and pineapple to bring a sweet heat to this traditional favorite. A blanket of corn dough adds an earthiness to this unforgettable explosion of flavor known as Tamales Al Pastor.

Ingredients

• Marinade
• 2 2 2 tablespoons achiote paste
• 1 1 1 tablespoons guajillo chili powder
• 1 1 1 teaspoon garlic powder
• 1 1 1 teaspoon dried oregano
• 1 1 1 teaspoon cumin
• 1 1 1 teaspoon salt
• 1 1 1 teaspoon pepper
• 1/2 1/2 1/2 cup white vinegar
• 1/2 1/2 1/2 cup pineapple juice
• 1 1 1-inch small pineapple peeled and cored, cut into 1-inch pieces, divided
• 1 1/2 2 1 1/2 2 1/2 - 2 pounds boneless pork chops
• Tamale Dough
• 3 3 3 cups masa harina
• 2 1/2 2 1/2 1/2 cups warm water or low-sodium chicken broth
• 1 1 1 teaspoon salt
• 1 1 1 cup lard or shortening
• Al Pastor
• Canola oil
• Marinated pork
• 1 1 1 white onion diced
• 2 2 2 jalapeno peppers seeded and diced, divided
• Assemble
• to cornhusks soaked to hydrate
• Masa dough ready-made or from scratch
• 1 1 1 can black beans drained
• 1 1 1 cup pineapple chunks
• jalapeno pepper
• Fresh cilantro

Details

Servings 12
Preparation time 60mins
Cooking time 90mins
Adapted from jamesandeverett.com

Preparation

Step 1

Marinade
Mix the chili paste with the spices, salt and pepper, vinegar, and pineapple juice.
Prepare the pineapple by peeling, coring and cutting into 1 inch pieces. Crush and add 1 cup of the pineapple to the marinade mixture.
Cut the pork into thin slices.
Place pork in a bowl or plastic bag with the marinade and allow place in fridge for about 4 hours.
Tamale Dough
In a food processor mix the masa harina with the warm water or broth. Allow the mixture to sit for about 20 minutes to soften. Pulse or mix until a dough forms. Add the salt and pulse to combine.
Add the lard to the dough a little at a time, pulsing until well combined.
Masa should be about the consistency of peanut butter. If it’s too dry, mix in a little more water or broth, if is too wet, add more masa harina.
Use your masa immediately or cover tightly and store it in the refrigerator for 1 day. Allow refrigerated dough to come to room temperature before using.
Al Pastor
Heat a large skillet over medium-high, when hot add a couple tablespoons of canola oil.
Add the pork from the marinade along with the diced onion and half of the jalapenos.
Fry until the pork is cooked through and the onions and peppers are tender.
Remove from heat and allow to cool.
Assemble
Soak the cornhusks in a large bowl of warm water until pliable.
Combine 1 cup of pineapple with the remainder of the jalapeno
Place a scoop of dough on the center of the cornhusk. Cover with a small piece of plastic wrap and flatten with your hand.
Place some of the Al Pastor on the dough, followed by some black beans, pineapple, and fresh cilantro.
Roll the cornhusk around the dough and fold the end over to seal.
Stack together in a steamer basket or colander.
Steam
Steam basket of tamales covered over a large pan of boiling water for 25 to 30 minutes.
Cooks Notes
Depending where you live, tamale dough is available in the refrigerated section of your store.



Tamales can be frozen. Allow to come to room temperature for reheating.