Recipe Week: Tamales

Recipe Week continues at Superior Connections with a savory flare. Today's authentic recipe is for tamales, and these are delicious. After reading over the recipe, check out the links to restaurant food supplies that will assist you in creating this delectable dish! Many of these foodservice supplies are stocked in our restaurant supply warehouses, so check out our product selection on Superior Products Restaurant Equipment and Supplies' website. You'll be impressing all your friends when you tickle their palate with these treats!

Tamales

Submitted by Teddie M.

Notes: If you don’t want to make the tamale dough, a lot of authentic Mexican restaurants sell it already prepared, or you can buy a mix at the grocery store and just add water.

Tamale filling:

1 ¼ lbs pork loin

1 lg onion, halved

1 clove garlic

4 dried chile pods

2 cups water

1 ½ tsp salt

Tamale dough:

2 cups masa de harina

1 10.5 oz can beef broth

1 tsp baking powder

½ tsp salt

1 cup sour cream

1 8oz pkg dried corn husks

In a dutch oven, add pork, onion, garlic, and water and bring to a boil. Reduce heat to low and simmer until the meat is cooked through, about 2 hours.

Use rubber gloves to remove stems and seeds from the chiles. Place in a saucepan with 2 cups of water and simmer uncovered for 20 minutes; let cool. Transfer chilies and water to a blender and blend until smooth.

Strain the mixture, stir in salt, and set aside. Shred the cooked meat and mix in one cup of the chile sauce.

Soak the corn husks in a bowl of warm water. In a large bowl, beat the lard with a tbsp of the broth until fluffy.

Combine the masa de harina, baking powder and salt; stir into the lard mixture, adding more broth as necessary to form a spongy dough.

Spread the dough out over the corn husks to ¼ to ½ inch thickness. Place one tbsp of filling in the center. Fold the sides in toward the center and place in a steamer. Steam for 1 hour.

Remove tamales from husks and drizzle remaining chile sauce over. Top with sour cream. For a creamy sauce, mix sour cream into the chile sauce.

Culinary Connections