Pork Tamales, Calabacitas and Tex-Mex Refried Beans

Instructions

1. 1

   Prepare Husks and Chiles

   • Place corn husks in a large pot or bowl. Cover completely with very hot water. Use a heavy plate to keep them submerged.
   • Let the husks soak for at least 1 hour, or until they are soft and pliable.
   • While husks soak, toast the stemmed and seeded dried chiles in a dry skillet over medium heat for 30-60 seconds per side until fragrant. Do not let them burn or they will become bitter.
   • Transfer toasted chiles to a bowl, cover with hot water, and let them rehydrate for 30 minutes until softened.
2. 2

   Cook the Pork

   • In a large stockpot, combine the pork chunks, halved onion, garlic head, bay leaves, and 1 tbsp of salt.
   • Add 14 cups of water, ensuring the pork is covered by at least 2 inches.
   • Bring to a boil, then reduce heat to a steady simmer. Cover and cook for 2.5 to 3 hours, until the pork is fork-tender.
   • Carefully remove the pork to a large bowl. Strain the broth through a fine-mesh sieve into another large bowl; discard the solids. Reserve at least 6 cups of this broth for the sauce and masa.
   • Once the pork is cool enough to handle, shred it using two forks, discarding any large pieces of fat.
3. 3

   Make the Red Chili Sauce

   • Drain the rehydrated chiles and place them in a blender.
   • Add 4 cloves of peeled garlic, Mexican oregano, ground cumin, 1 tsp of salt, and 2 cups of the warm reserved pork broth.
   • Blend on high speed for 2-3 minutes until completely smooth.
   • Strain the sauce through a fine-mesh sieve into a bowl, using a spatula to press all the liquid through. This step is crucial for a silky texture. Discard the pulp left in the sieve.
4. 4

   Combine the Filling

   • Heat 1 tbsp of the lard in a large skillet over medium heat.
   • Add the shredded pork and cook for 3-4 minutes, allowing it to brown slightly.
   • Pour the strained red chili sauce over the pork. Stir well to coat.
   • Bring to a simmer and cook for 10-15 minutes, allowing the sauce to thicken and the flavors to meld. Set aside to cool.
5. 5

   Prepare the Masa Dough

   • In a stand mixer with a paddle attachment, beat the softened lard, 1.5 tsp salt, and baking powder on medium-high speed for 5-8 minutes. Scrape down the sides of the bowl occasionally. The lard should become very light, white, and fluffy.
   • Reduce speed to low. Gradually add the masa harina, alternating with 3.5 cups of the warm pork broth, until just combined.
   • Increase speed to medium and beat for 5-10 minutes, adding more broth a little at a time if needed. The final consistency should be like a thick, spreadable paste, similar to spackle.
   • Perform the float test: drop a small (1/2 tsp) piece of masa into a glass of cold water. If it floats, it's ready. If it sinks, continue beating for another 2-3 minutes and test again.
6. 6

   Assemble the Tamales

   • Take a soaked corn husk and pat it dry. Lay it flat with the smooth side up and the narrow end pointing away from you.
   • Spread about 2-3 tablespoons of masa in a rectangle on the wider half of the husk, leaving a 1/2-inch border on the sides and a larger border on the top and bottom.
   • Spoon about 1.5 tablespoons of the pork filling in a line down the center of the masa.
   • Fold one long side of the husk over the filling, then fold the other side over the first, creating a snug cylinder.
   • Fold the bottom (empty) part of the husk up. You can use thin strips of corn husk to tie them, but it's not necessary if they are packed well in the steamer.
   • Repeat with the remaining masa and filling. This should yield about 24 tamales.
7. 7

   Steam the Tamales

   • Prepare a large steamer pot by adding 2-3 inches of water, ensuring the water level is below the steamer basket.
   • Arrange the tamales vertically in the basket with the open end facing up. Pack them snugly to support each other, but not so tightly that steam cannot circulate.
   • Cover the tamales with a layer of leftover corn husks and a clean, damp kitchen towel. This helps trap the steam.
   • Place the lid on the pot, bring the water to a rolling boil, then reduce the heat to maintain a steady, gentle simmer.
   • Steam for 1.5 to 2 hours. Check the water level every 30-40 minutes, adding more boiling water as needed to prevent the pot from boiling dry.
   • To check for doneness, carefully remove one tamale. Let it rest for 5-10 minutes. If the husk peels away cleanly from the masa, they are cooked through.
8. 8

   Rest and Serve

   • Once cooked, turn off the heat and let the tamales rest in the steamer with the lid on for at least 30 minutes. This crucial step allows them to firm up.
   • Serve warm, allowing everyone to unwrap their own tamale.