Tamales oaxaqueños de carne de puerco

Oaxacan pork tamales

This post is also available in: esSpanish

Mexico has a great variety of autonomous dishes that represent and certify it as one of the most cultural gastronomies of humanity and the state of Oaxaca is a proof of this, for this reason today we present a very succulent and delicious recipe of this land, Oaxacan pork tamales, perfect to enjoy in family celebrations or any occasion and thus infect everyone with its exquisite flavor, so do not miss it.

Ingredients

  • 1 ½ kg of boneless, solid pork meat
  • 3 cloves of garlic
  • ½ onion cut in half
  • Salt to taste (1 teaspoon recommended)
  • 1 tablespoon of oil
  • 6 deveined and hydrated ancho chilies
  • 8 guajillo chiles, deveined and hydrated
  • 2 tomatoes
  • 1 teaspoon dried marjoram
  • 1 teaspoon pepper
  • 2 ground cloves
  • 1 kg corn dough
  • 7 tablespoons of lard
  • Clean tamale leaves approximately 25 cm long

Preparation

  1. In a small pot place the pork with enough water, salt to taste, the half onion, a clove of garlic and bring to a boil over medium heat.
  2. When it starts to boil, remove all the foam that forms on the surface and let it cook for 1 hour or until the meat is tender.
  3. Remove the meat from the water, let cool and shred with 2 forks.
  4. In a skillet over medium heat, heat the oil, add the onion along with the tomatoes, a clove of garlic and sauté for 3 minutes while stirring occasionally, then add the ground cloves, salt and pepper to taste and continue cooking for 1 more minute.
  5. Pour everything into the blender cup, add the previously hydrated chiles, marjoram and blend for 1 minute until a homogeneous mixture is obtained.
  6. Now in another pan melt 1 tablespoon of lard and pour the sauce just processed and cook it for 10 minutes over low heat, while stirring frequently with a wooden paddle.
  7. After the time has elapsed, add the shredded pork, adjust the seasoning, cook for 5 minutes and remove from heat.
  8. Separately, add the remaining lard in a bowl and beat with the help of a stick blender for 8 minutes, add little by little the corn mass and beat to obtain a homogeneous and smooth mass.
  9. Place a banana leaf on a clean table, form a ball of dough and spread it on the leaf, place a spoonful of pork meat, fold the opposite corners of the leaf towards the center forming a closed rectangle.
  10. Tie well with kitchen twine in a gift shape. Repeat the same procedure with the rest of the ingredients.
  11. Fill the steamer up to the rack with water, cover the bottom with banana leaves, place the tamales vertically side by side and cook over medium heat for 45 minutes.
  12. Remove from heat, let drain for 10 minutes and serve these delicious and succulent Oaxacan pork tamales.

Tips

  1. To hydrate the deveined chiles, remove the seeds and soak in a bowl of hot water for 10 minutes.
  2. To make the tamales detach easily from the husk when unwrapping, brush with a little lard.

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