Posted By Michelle on January 3, 2010

Christmas is fast approaching now behind us and we can’t let it just slip by let it slip by without a nod to holiday food. But what to write about….. We’ve done turkey, we’ve done side dishes, I’m sure we’ve even done cocktails.

Well wait a minute; Americans don’t have a corner on the holidays. Granted, we probably have a corner on crass commercialism prior to the actual day, but when it comes down to it, not everyone is breaking out the turkey, ham, dressing and all those images that Bing Crosby evokes. We’re betting that most of the world doesn’t even do Bing for the holidays.

Alrighty then, which country is most deserving to have their traditions shared in print? Spinning the Wheel of Nations we’ve landed on Mexico. OK, we didn’t really spin a wheel and we just really like Mexican food, so we’re going to write about that, sue us.
What exactly is the standout dish of Mexican Christmas dinner? Tamales!

Virtually every region of Mexico has their take on Tamales. (In the Tampa Bay area, you can taste the differences of the Oaxaca style at Mekinita Mexican Grille, in Lutz, and the largely Monterrey style at The Taco Bus, in Tampa.) At Christmas time, the tamale making starts 2 days before the day, and is largely a family affair. First the meat is cooked and shredded, then the batter for the tamales is made, and then – the fun part – the tamales are filled and steamed.

While this may seem like a rather involved process, think about how much work goes into preparing a turkey each year. And if you’re not doing a turkey, that time is freed up for other, more worthwhile pursuits, like stuffing tamales. Feliz Navidad, ya’ll.

Pork Tamales
Makes about 18 tamales

For the filling:
16 large (about 4 ounces) dried guajillo chiles, stemmed, seeded and each torn into several pieces
4 garlic cloves, peeled and chopped
1/2 teaspoon black pepper, preferably freshly ground
1/4 teaspoon cumin, preferably freshly ground
1 1/2 pounds lean boneless pork (preferably from the shoulder), cut into 1/2-inch cubes
Sea or kosher salt

In a large blender or food processor (or working in batches), combine the chiles, garlic, pepper and cumin. Add 3 cups water and blend to a smooth puree. Strain the mixture through a medium-mesh strainer into a medium-size (3-quart) saucepan.

Add the meat, 3 cups water and 1 teaspoon salt. Simmer, uncovered, over medium heat, stirring regularly, until the pork is fork-tender and the liquid is reduced to the consistency of a thick sauce, about 1 hour. Use a fork to break the pork into small pieces. Taste and season with additional salt if necessary. Let cool to room temperature.

For the tamales:
½ package cornhusks
½ cup vegetable shortening
1 tsp baking powder
2 cups masa corn flour (NOT masa harina)
½ cup chicken stock
2 tsp kosher salt

Place the cornhusks in a pot and cover with water.
Bring to a boil, remove from heat, and weight cornhusks with a plate. Let sit for 1 hour.
Place the shortening and baking powder in a bowl and beat with an electric mixer for 1 minute.
Continue beating and add the masa in three batches – 2/3 of a cup at a time.
Still beating, slowly pour in the chicken stock and mix until absorbed.
Taste the batter (yup, raw) and add kosher salt, if necessary.

To assemble:
Lay a corn husk flat on the counter and spread it evenly with about 1/3 of a cup of the tamale batter. Place 2 tablespoons of the filling just off-center of the filling. Roll the cornhusk into a cylinder and tie the ends with string or a thin strip of husk, ripped from another piece. Place in a steamer with at least 1 inch of water in the bottom and steam for 1 to 1-1/2 hours, until the dough pulls away from the husk. Remove from the heat and let stand 10 minutes before serving.

Categories: Budget Recipes, Main Course, Mexican Cuisine, On The Cheap, Pork, Side Dish
Tags: mexican christmas, mexican holiday, tamales