Red Pork Chili Tamales
Yield: Makes 4 dozen to 5 dozen tamales
4 1/2 to 5 pounds boneless pork butt
1 large onion, quartered
3 large cloves garlic
2 1/2 teaspoons salt
1 recipe red pork chili sauce
1 recipe basic fresh masa
48 to 60 dried corn husks, soaked, washed, drained and patted dry
one (14-ounce) can pitted whole black olives (48 to 60)
Place the pork, onion and garlic in a large pot and cover with water. Bring to a
boil, then reduce the heat to medium and simmer, covered, for 2 hours, checking
after 1 hour and adding water if necessary to cover the meat.
After 2 hours, add the salt and simmer for 30 minutes to 1 hour more, until
Carefully remove the meat from the pot and place on a large platter to cool.
Skim the fat from the stock and discard. Reserve the stock for use in the sauce
and the masa. Cut the pork butt into 1-inch cubes.
Meanwhile, prepare the chili sauce and then prepare the masa.
Combine the cubed pork and the chili sauce in a large bowl.
To assemble the tamales, spread 1/3 to 1/2 cup masa on the smooth side of a corn
husk. Spread the filling onto the top third of the husk, leaving 1/2 inch of the
husk free of filling; the filling should be 1/4 -inch thick. Spoon about 1/4 cup
pork and sauce onto the center of the tamale. Place 1 olive at the end of the
large end of the husk so that it will sit on top of the finished tamale.
Fold the long sides of the tamale over the center, forming a bundle, then fold
up the bottom to make a packet that is open on top. Repeat with the remaining
To steam the tamales, fill a large pot that has a steamer basket insert with 4
to 6 inches of water. Leaving out the insert, heat the water to a boil. In the
meantime, loosely fill the steamer basket with the tamales, placing them along
the sides of the basket with the tamale opening face up. (Steam needs to be able
to come up between the tamales for them to cook evenly. Cook the tamales in
batches if necessary.) Steam the tamales for 1 hour.
Pull 1 tamale out and unroll. If the masa rolls cleanly off the husk and is set,
the tamales are done. Cook an additional few minutes if necessary.
Each: 281 calories; 11 grams protein; 33 grams carbohydrate; 5 grams fiber; 12
grams fat; 5 grams saturated fat; 36 milligrams cholesterol; 554 milligrams