Marigold Tamales Recipes

REAL HOMEMADE TAMALES

Steps:

• Place pork into a Dutch oven with onion and garlic, and add water to cover. Bring to a boil, then 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 chile pods. Place chiles in a saucepan with 2 cups of water. Simmer, uncovered, for 20 minutes, then remove from heat to cool. Transfer the chiles 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 tablespoon of the broth until fluffy. Combine the masa 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 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling into the center. Fold the sides of the husks 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.

TRADITIONAL TAMALES (PORK)

Steps:

• In a 5 qt Dutch oven, bring pork, water, onion, garlic and 1 1/2 salt to boil.
• Simmer covered, about 2 1/2 hours or until meat is very tender.
• Remove meat from broth and allow both meat and broth to cool. (Chilling the broth will allow you to easily remove the fat if you desire to do so).
• Shred the meat using 2 forks, discarding fat.
• Strain the broth and reserve 6 cups.
• In a large sauce pan, heat the red chili sauce and add meat; simmer, covered for 10 minutes.
• To make masa beat shortening on medium speed in a large bowl for 1 minute.
• In a separate bowl, stir together masa harina, baking powder and 2 teaspoons salt.
• Alternately add masa harina mixture and broth to shortening, beating well after each addition. (Add just enough broth to make a thick, creamy paste).
• In the mean time, soak corn husks in warm water for at least 20 minutes; rinse to remove any corn silk and drain well.
• To assemble each tamale, spread 2 tablespoons of the masa mixture on the center of the corn husk (each husk should be 8 inches long and 6 inches wide at the top. If husks are small, overlap 2 small ones to form one. If it is large, tear a strip from the side).
• Place about 1 tablespoon meat and sauce mixture in the middle of the masa.
• Fold in sides of husk and fold up the bottom.
• Place a mound of extra husks or a foil ball in the center of a steamer basket placed in a Dutch oven.
• Lean the tamales in the basket, open side up.
• Add water to Dutch oven just below the basket.
• Bring water to boil and reduce heat.
• Cover and steam 40 minutes, adding water when necessary.
• To freeze these for future meals, leave them in the husks and place them in freezer bags. To reheat, thaw and wrap in a wet paper towel and reheat in the microwave for 2 minutes for one or two or re-steam them just until hot.

MARIGOLD TAMALES

Steps:

• For the chicken: Put the chicken in a Dutch oven or large saucepan. Add the onion, garlic cloves, carrots, celery, bay leaf, oregano, marigolds and salt. Add enough water to cover the chicken and bring to a boil over high heat. Once the chicken comes to a boil, lower the heat and simmer until the chicken is cooked through, about 20 minutes.
• Once the chicken is cooked, allow it to cool in the broth for up to 30 minutes. Remove from the broth and shred with two forks. Strain the broth through a fine-mesh sieve discarding the vegetables and herbs and reserve. The chicken can be made a day ahead. Store the shredded chicken and broth separately, covered in the refrigerator.
• For the masa: Warm the reserved chicken broth. Beat the lard until light and fluffy in a stand mixer fitted with the paddle attachment. Add the masa harina, baking powder and salt and continue beating until combined, scraping down the sides with a rubber spatula to incorporate all the masa harina. Slowly add the warm chicken broth 1 cup at a time until the masa is smooth and spreadable (you may not need all the broth). To test if the masa is ready to use, add a spoonful to a glass of water. If it floats it is ready. If it sinks, add additional lard 1 tablespoon at a time and continue to mix until it floats.
• For assembly and serving: Remove the husks from the soaking water, drain and keep moist with a damp kitchen towel or damp paper towels. Moisten the chicken with some reserved chicken broth if needed.
• Using a spoon, spread a spoonful of masa onto center of a corn husk and spread about 1/2 inch thick with the back of the spoon leaving a 1/2-inch border along the side and a 2-inch border from the top. Put about 2 tablespoons shredded chicken in the center of the masa. Fold the sides until they overlap, fold the narrow end under using the husk to press the masa dough over the filling. Place the prepared tamale on a baking sheet, cover with a damp kitchen towel and repeat until all the tamales are assembled.
• Put the tamales upright in a tamale steamer, nestled together to prevent them from falling over. Fill the tamale steamer with about 2 inches of water-the water should not touch the tamales. Cover with the lid, bring to a boil, reduce the heat and simmer for 40 minutes, adding more water if needed. To check the tamales, carefully remove 1 tamale from the steamer. Tamales are ready when they can easily be removed from the husk. If the tamale does not easily remove from the husk, cook for an additional 10 minutes. Turn off the heat and allow the tamales to stand in the steamer for 10 to 15 minutes.
• Carefully remove the tamales from the steamer and serve warm, garnished with diced onions and dried marigolds if using.