Xochipilli’s Ancho Pork Tamales

Jun 02, 2023June 2, 20230 14
Xochipilli's Ancho Pork Tamales - A Traditional Latin American Delight
in Main

Prep

60 min

Cook

60 min

Ready In

120 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 cups reduced-sodium fat-free chicken broth
2 ancho chilies
1 1/2 cups frozen corn kernels , thawed
3 3/4 cups masa harina
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1/4 cup lard , chilled
24 dried corn husks
1/2 cup reduced-sodium fat-free chicken broth
1/3 cup dried cherries
1 ancho chili , stemmed
1 cup onion , chopped
2 tablespoons brown sugar
3 tablespoons fresh lime juice
1 teaspoon ground cumin
1/2 teaspoon salt
5 garlic cloves
1 pork tenderloin
2 cups hot water
lime wedge ( optional )

Nutrision Information

Servings Per Recipe
12
Calories
238
Sugar
4g
Fat
10g
Xochipilli's Ancho Pork Tamales are a traditional Latin American dish that has been enjoyed for generations. Tamales are steamed pockets of corn dough filled with meat, cheese, or anything else you like. They are typically wrapped in corn husks or banana leaves and steamed until cooked. This recipe is particularly delicious because of the filling that includes ancho chilies, which add a little bit of spice to the pork filling. The end result is a savory dish that's perfect for lunch or dinner. Serve with a green salad or your favorite Mexican rice recipe!

Instructions

1.Preheat the oven to 350°F.
2.In a small saucepan, bring 2 cups of chicken broth and 2 ancho chilies to boiling on medium-high heat. Cover and remove the saucepan from heat. Let stand for 5 minutes.
3.Using a blender or food processor, blend together the corn kernels, masa harina, salt and baking powder. Pulse until the mixture is blended well.
4.In a large bowl, beat the lard with an electric mixer or hand mixer until light and fluffy. Gradually beat in the masa mixture, adding 1/2 cup of chicken broth if the mixture seems too thick.
5.Using your hands, flatten and press the masa dough, and then refrigerate for about 30 minutes.
6.Soak the dried corn husks in warm water for 1 hour or until they are pliable.
7.In a food processor, puree the cherries, 1 ancho chili, onion, brown sugar, lime juice, cumin, salt, and garlic.
8.Heat a large skillet over medium-high heat. Add the pork and cook for 3-4 minutes or until browned. Transfer the pork to a cutting board and let it cool down for a few minutes. Slice into thin pieces and then add it to the food processor and process until it is nicely chopped up.
9.Take the masa dough out of the refrigerator. Spread 1/4 cup of the pork filling onto the center of each corn husk. Then fold the sides up over the filling and tie the ends with string.
10.Place the tamales in the oven for an hour or so until the filling is cooked through.
11.To serve, unwrap the tamales and top them with lime wedges (optional). Enjoy!

PROS

Xochipilli’s Ancho Pork Tamales are a delightful main course for those who love traditional Latin American food.
It’s a hearty and satisfying dish that will keep you full for hours.
It’s a great way to switch things up from your usual meal.

CONS

Making tamales is a bit of a time-consuming process and it requires a few special ingredients.
It may take a little time to get used to the process of wrapping the tamales, but once you’ve mastered it, you’ll be able to make them with ease.

HEALTH & BENEFITS

These tamales are a great source of protein and essential minerals like iron, zinc and potassium. They are also a good source of carbohydrates and fiber. The ancho chilies used in the recipe contain capsaicin, which has been known to help in reducing inflammation, boosting metabolism, and providing relief from pain. The cherries used in the filling are rich in antioxidants that help to ward off inflammation and reduce cell damage.

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