Entree: United States – Southwest – Tamale Plate (Plate of steamed corn masa tamales served with red chile sauce, rice, and beans)

Serving Size: 4

Approximate Time

Prep 50 min

Cook 1 hr 15 min

Additional 30 min

Total 2 hrs 30 min

Ingredients

For the red chile pork filling:
- 1 lb (454 g) pork shoulder, cooked and shredded
- 6 dried ancho or guajillo chiles, stems and seeds removed, about 40 g total
- 1 1/2 cups (360 ml) hot water for soaking chiles
- 2 cloves garlic
- 1/2 tsp (1 g) ground cumin
- 1 tsp (6 g) salt, or to taste
- 1 tbsp (15 ml) vegetable oil

For the masa dough and assembly:
- 3 cups (360 g) masa harina for tamales
- 1 cup (225 g) lard or vegetable shortening
- 1 1/2 tsp (6 g) baking powder
- 1 1/2 tsp (9 g) salt
- 1 1/2 to 2 cups (360–480 ml) warm chicken broth (reserve some for consistency)
- 30 dried corn husks, soaked in warm water 30 minutes

For red chile sauce to serve:
- 4 dried ancho or guajillo chiles, stems and seeds removed, about 25 g
- 1 cup (240 ml) hot water for soaking
- 1 clove garlic
- 1/4 tsp (1 g) ground cumin
- 1/2 tsp (3 g) salt
- 1 tbsp (15 ml) vegetable oil

For rice and beans:
- 1 cup (200 g) long-grain white rice, rinsed
- 2 tbsp (30 ml) vegetable oil
- 1/2 small onion, finely chopped, about 1/4 cup (40 g)
- 1 3/4 cups (420 ml) chicken or vegetable broth
- 1/2 tsp (1 g) salt
- 1 can (15 oz) (425 g) pinto or black beans, drained and rinsed
- 1/2 tsp (2 g) chili powder
- 1/2 tsp (2 g) ground cumin
- 1/4 tsp (1 g) salt
- 2 tbsp (30 ml) water (for beans, if needed)

Garnish and serving:
- Fresh cilantro leaves
- Lime wedges

Instructions

1. Make the pork filling: Soak 6 dried chiles in 1 1/2 cups (360 ml) hot water 20 minutes until softened; drain (reserve 1/2 cup/120 ml soaking liquid). Blend softened chiles with garlic, cumin, 1 tsp salt, and reserved soaking liquid to a smooth paste. Heat 1 tbsp oil in a pan, add chile paste, cook 2–3 minutes, then stir in shredded pork and warm through. Adjust salt. Set aside.
2. Prepare red chile sauce for serving: Soak 4 dried chiles in 1 cup (240 ml) hot water 15 minutes; blend with garlic, cumin, and 1/2 tsp salt until smooth. Heat 1 tbsp oil in a small saucepan, add blended sauce, simmer 5 minutes. Keep warm.
3. Make masa dough: In a large bowl beat 1 cup (225 g) lard until fluffy. In a separate bowl combine 3 cups (360 g) masa harina, 1 1/2 tsp (6 g) baking powder, and 1 1/2 tsp (9 g) salt. Gradually add warm chicken broth (1 1/2 to 2 cups/360–480 ml) to masa dry mix, then beat into the lard a little at a time until dough is light and spreadable; the masa should hold its shape and float in water when tested.
4. Drain soaked corn husks and pat dry. Spread a thin layer (about 2–3 tbsp) of masa on the smooth side of a husk, leaving a 1-inch border at the top. Place about 1–2 tbsp of pork filling down the center. Fold sides of husk over the filling and fold up the bottom. Repeat to make about 12–14 tamales.
5. Steam tamales: Stand tamales upright in a steamer basket over simmering water, cover with a damp cloth and lid. Steam 1 to 1 1/4 hours, checking water level occasionally; tamales are done when masa separates easily from the husk.
6. While tamales steam, make rice: Heat 2 tbsp (30 ml) oil in a saucepan, sauté onion until translucent. Add rinsed rice and toast 1–2 minutes. Add 1 3/4 cups (420 ml) broth and 1/2 tsp salt; bring to a boil, then simmer covered 15–18 minutes until tender.
7. Heat beans: In a small pot, combine drained beans, chili powder, cumin, 1/4 tsp salt, and 2 tbsp (30 ml) water; mash lightly and warm through to desired consistency.
8. Serve: Plate 3 tamales per person with a ladle of red chile sauce, a scoop of Mexican rice, and refried beans. Garnish with cilantro and lime wedges.